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
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 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.