There are a lot of things I love about summer, the long days, the warm evenings, the blush of outdoor fun on everyone’s skin. One of the things I love most about summer is the fruit. Succulent, juicy, colorful fruit. I’m not willing to pick a single favorite, but high up there are peaches and blueberries. Such a wonderful combination no matter how you combine them – salad, cobbler, under cream, over ice cream. Mm-mm-mmm. This morning I decided on blueberry scones with sliced peaches on top.
These scones are based on my mother’s recipe, always tasty and remarkably low in sugar. Easy to make with a food processor. They never last long.
Whole Wheat Blueberry Scones – 6 servings
- 2 c. whole wheat flour (or pastry flour)
- 1/2 c. white flour
- 1 c. rolled oats
- ¼ c. sugar
- 1 tsp. baking powder
- ½ tsp. baking soda
- ½ tsp. salt
- ½ c. butter
- ½ tsp. nutmeg
- ¼ tsp. allspice
- ¾ c. blueberries
- 1 T. lemon zest
- 1 tsp. lemon juice
- 1 tsp. vanilla extract
- 1 c. buttermilk
- Preheat oven to 400F. Butter a baking sheet.
- Add all the dry ingredients (flours, oats, salt, sugar, soda, powder, spices) and the butter (cut up into chunks) to your food processor. Blend briefly until the butter is blended to form a course meal. If working by hand, with forks, knives of pastry blender, this may take 5 -10 minutes. When blended, remove to a large bowl and toss in the blueberries.
- Combine the wet ingredients, then add them to the dries. Stir gently until just incorporated. At this point you get to choose the shape of your scones. Quick and easy is forming the dough into two 1/2″ thick disks and gently cutting with a knife into six sections each. Slightly more time consuming and definitely messier is cutting your dough into twelve portions and forming each portion into a cylinder – that’s what I did this morning.
- Bake your scones for 18-23 minutes depending on the temperature of the ingredients and the shape of the scones you choose. Let cool for 5 minutes (if you can wait that long) and serve with fruit or preserves, butter or whipped cream of your favorite combination.
One day, oh, about a year or so ago, I googled a recipe for brown rice risotto, and that’s when I was introduced to your fantastic site. You stopped posting for a while so I’d given up, but on a whim checked it tonight and was so happy to find you’re posting again. You hit an amazing balance between the appreciative home cook and the connoisseur. Thanks! Keep at it! More!
ps – I think something you’d dearly love is the NYTimes Minimalist recipe for no-knead bread via Sullivan St. Bakery. You’ll thank me in January!