Coconut Spelt Scones With Blueberries

By • May 18, 2013 • 1 Comments



Author Notes: These crumbly fragrant scones are extremely versatile -- add fruit of your choosing and enjoy. Excellent way to get rid of extra sourdough starter, while refreshing it. If you don't keep sourdough starter, buttermilk or kefir will do just as well.
This recipe is a spelt/coconut variation of an original Blueberry Sourdough Scones from WildYeastBlog.com. My version was featured on their site in their biweekly Yeast Spotting showcase.
Eat Already!

Makes 8

  • 2 cups whole spelt flour
  • 1/2 cup all-purpose unbleached flour
  • 1-1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2/3 cups shredded unsweetened coconut
  • 1/4 cup brown sugar
  • 1/2 cup + 1 tbsp coconut oil
  • 1 cup mature liquid sourdough starter, which can be replaced with kefir or buttermilk
  • 1 pint fresh or frozen blueberries, or any other berries of your choosing
  1. Line the bottom of a 8" or 9" pie or tart pan with plastic wrap. Arrange berries over the plastic in one layer. Set aside.
  2. Mix spelt flour, all-purpose flour, baking powder, baking soda, salt, and shredded coconut together. Add brown sugar and crumble it well, rubbing it into the flour mix.
  3. Add coconut oil and quickly work it into the flour mix with your fingers. Don’t knead and don’t mash, just incorporate the oil as much as you can until evenly distributed.
  4. Finally add the sourdough (buttermilk or kefir). Work it in lightly with a wooden spoon or your fingers, until just combined. We are trying to prevent gluten development as much as possible.
  5. Press the dough onto the blueberries, forming an even crust.
  6. Cover the crust with plastic sheet and freeze for at least 4 hours or overnight.
  7. 30 minutes before baking, remove the pie pan from the freezer, and preheat the oven to 400F.
  8. Remove the scones from the pie pan, discard the plastic. Cut the dough into 8 scones, much like pizza.
  9. Arrange the scones on a parchment or a greased baking sheet.
  10. Bake for 30 minutes, or until golden brown and blueberries are shriveled and leaky. If desired (I did), dust the still warm scones with tiny bit of powdered sugar, just for cosmetic reasons.
  11. Cool on a rack until manageable and enjoy.
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over 1 year ago TheWimpyVegetarian

I have such a weakness for scones. And these are gorgeous!