Blueberry Ginger Spelt Scones, a favorite with tea or coffee! Made with creamy yogurt, nutty whole-grain spelt flour, wheat germ, juicy blueberries and spicy ginger.
23 and me
It took a bit of saliva and a few weeks to learn that I’m a NorthWesterner. Not Seattle. United Kingdom.
To pinpoint it: British and Irish with a spot of French and German. It appears my wanderlust is not genetic, because my people didn’t wander far. I am 100 percent European.
Since it was too early in the day for Gin, Irish Whiskey or Scotch and Happy Hour, I pulled out fixings for afternoon tea to celebrate my birthright to make Blueberry Ginger Spelt Scones.
Quick breads and baking powder
Scones are traditional with afternoon tea. Unlike yeast bread, this quick bread is leavened by baking powder. Quick because baking powder reacts rapidly with moisture and heat, creating carbon dioxide. This gas causes the bread to rise, rather than yeast fermentation, which takes longer to rise. Baking powder is best stored in a cupboard, with the lid on, away from moisture and heat. It loses its gas producing ability over time, so should be replaced at least yearly after you open the can. You can test a small amount in warm water to see if it fizzes, but just because it fizzes in water doesn’t mean it has enough leaving power for baking. Baking powder is activated by moisture, so use dry spoons to measure. If the spoon is wet, the moisture can affect the entire can.
Back to my lineage. Overall, we’re a pretty healthy lot, although there’s history of high blood pressure, cancer, or heart disease. These diseases share some common risk factors: unhealthy diet, lack of physical inactivity, and tobacco use. This is a big reason I live the lifestyle I do. To fend off my genes!
LiveBest recipes have a healthful purpose
In order to help protect us from our family trees, I develop recipes with healthful benefits. This scone recipe has whole grains, seeds, and blueberries with less added sugar and fat.
Spelt is a sub-species of wheat. Though it’s been around for 7,000 to 10,000 years, this ancient grain is enjoying a renaissance. With 19 grams of fiber per cup, this is a grain to use more often. Spelt flour is similar to whole-wheat flour. Depending on the recipe, you may substitute half or up to all the all-purpose flour for spelt flour.
Why I like Blueberry Ginger Spelt Scones
- I like that these aren’t too sweet.
- I like the nuttiness from whole-grain spelt flour and wheat germ.
- I like the response from my taste testers. 😉
- I like recipes that deliver health benefits from yogurt, fruit, whole grains, seeds and spices.
- You can change up the flavor. Rather than blueberries and ginger, try dried cherries and toasted almonds, dried cranberries and walnuts, or dried pineapple with macadamia nuts.
- They look pretty on a marble cake stand!
You may like these lower sugar recipes
P.S. Want more healthy living tips and recipes? Sign up for my newsletter here.
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Blueberry Ginger Spelt Scones
Blueberry Ginger Spelt Scones, a favorite with tea or coffee, gets a makeover with creamy yogurt, nutty whole-grains, juicy blueberries and spicy ginger.
- Prep Time: 25 mins
- Cook Time: 25 mins
- Total Time: 50 minutes
- Yield: 12
- Category: Breakfast
- Method: Baked
- Cuisine: Irish
- 3/4 cup sunflower seeds
- 2 1/4 cups whole-grain spelt flour
- 1/3 cup sugar
- 2 tablespoons wheat germ
- 1 tablespoon baking powder
- 1 teaspoon salt
- 7 tablespoons cold butter, cut into 1/4 to 1/2-inch cubes
- 1/2 cup plain yogurt
- 1 egg
- 1 1/2 teaspoons vanilla extract
- 1 cup blueberries, fresh, frozen or dried
- 3 tablespoons crystallized ginger, chopped
- 2 tablespoons milk
- 2 tablespoons sugar, raw, demerara, sparkling or sanding
- Start: Heat oven to 350° F. Spread sunflower seeds on baking sheet. Bake in oven for 7-10 minutes, until fragrant, but not browned. Set aside to cool. Increase oven temperature to 425° F. Line a cookie sheet with a non-stick baking mat, parchment paper or spray it lightly with cooking spray.
- Mix: In a large bowl, stir together flour, sugar, wheat germ, baking powder, salt, and sunflower seeds. Add butter and blend with a fork or pastry blender (or pulse in a food processor) until the butter is about the size of peas. In a separate small bowl, mix yogurt, egg and vanilla until well blended. Pour the yogurt mixture, blueberries and crystallized ginger into the buttery flour. Stir gently with a fork, just until the mixture comes together in a ball. Scrape the dough onto a lightly floured surface.
- Bake: Pat into a disc that’s about an inch thick. Slice the dough into wedges. Set the scones a couple inches apart on the baking sheet. Brush each scone with milk then sprinkle raw sugar over top. Bake scones for 20-25 minutes. The tops should be golden brown and a toothpick inserted in the center of one comes out clean with no wet batter. Cool on a wire rack.
- Serving Size: 12
- Calories: 260
Keywords: Easy, healthy, blueberry scones