Blueberry Scones

I don't do well with breakfast. I get bored easily. I'm also not a morning person, so I'm not generally interested in putting any effort into making a food first thing in the morning.

Milk and cereal are pretty much exclusively a camping food for me. Toast is boring. Porridge is good for a day or two, but then I want something else. Fry-ups are fatty and also way too much effort first thing in the morning most days. I tried making some "Carrot Cake Energy Bites". They were okay, but not great. I decided to keep perusing the breakfast ideas to see if anything else grabbed me. These scones seemed promising. I tweaked the recipe a little to use whole wheat flour, but otherwise left it pretty much alone.

Whole Wheat Blueberry Scones

Slightly adapted from Love and Lemons

Ingredients

• 330g whole what flour¹
• 1/2 c. sugar + 1 Tbsp. sugar, divided
• 1 tsp. baking powder
• 1/2 tsp. baking soda
• 1/4 tsp. coarse sea salt, ground
• 1/2 c. unsalted butter
• 1 c. frozen blueberries
• 3/4 c. heavy (35%) cream
• 1 egg
• 1 tsp. vanilla extract

Directions

1. Combine flour, 1/2 c. sugar, baking powder, baking soda, and salt and mix well.
2. Cut in butter.
3. Toss with blueberries.
4. Stir in cream, egg, and vanilla extract.
5. Turn out dough into a well-floured surface and shape into a disc 3-4cm thick.
6. Sprinkle top of disc with 1 Tbsp. sugar.
7. Cut disc into eight wedges and transfer to a parchment-lined baking sheet.
8. Bake at 200°C (400°F) for 20 minutes.

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Variations

Vegan Whole Wheat Blueberry Scones

Ingredients

• 330g whole what flour
• 1/2 c. vegan sugar
• 1 tsp. baking powder
• 1/2 tsp. baking soda
• 1/4 tsp. coarse sea salt, ground
• 1/2 c. coconut oil
• 1 c. frozen blueberries
• 3/4 c. full fat coconut milk
• 1 flax egg
• 1 tsp. vanilla extract

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¹ I used hard wheat for this. I think soft flour would be fine as well. ^Back