blueberry, spelt, and oat scones.

If you are fortunate enough to find yourself invited to someone's house for the weekend, I strongly suggest you bring these.   

These are not cinnamon rolls or doughnuts or the kind of thing small children beg for.  They are not coated in sugar or filled with white flour.   They are instead the kind of scone I've always wanted.  Nutty, dense, and packed full of ingreadients that leave you full but not heavy.   They still taste good on day 3 (especially if you wrap them in tin foil and reheat for about 10 minutes in a 300 degree oven).   They have seasonal fruit and almond butter and can be baked directly from the freezer which is a good thing if you find yourself getting invited to the Hamptons, Jersey Shore, or somewhere else at the very last minute.   



Blueberry, Spelt, and Oat Scones
Recipe from the Violet Bakery Cookbook

2 cups whole grain spelt flour, plus more for rolling
1 1/2 cups oat flour
1/2 teaspoon kosher salt
1 teaspoon baking powder
1 teaspoon baking soda
1/4 cup maple syrup
1/3 cup plus 1 tablespoon freshly squeezed orange juice or lemon juice
1 tablespoon orange zest or lemon zest
4 heaped tablespoons (about 3.5 oz.) almond butter
1/3 cup plus 2 tablespoons coconut oil, melted
1 3/4 cup fresh blueberries

Line a baking sheet with parchment paper. To make the scones, whisk together the spelt flour, oat flour, sea salt, baking powder and baking soda in a bowl. In another bowl, whisk together the agave and maple syrup, the orange juice and zest and the almond butter. Pour in the melted coconut oil and whisk together. Make a well in the middle of the dry ingredients and add the wet ingredients along with the blueberries. Mix until the wet and dry ingredients are just combined.

Allow the dough to rest for five minutes. Turn the dough out onto a lightly floured surface and roll it into a rectangle about 1 1/2-inch thick. Cut the rectangle into 12 triangles (I usually cut into 6 "squares" and then cut each square in half on the diagonal).  Chill in the fridge for about 15 minutes. Meanwhile, preheat your oven to 350 degrees Fahrenheit.

Bake the scones for 15 to 20 minutes until slightly golden. Serve immediately or let cool and freeze.  They are good from the freezer and reheated.