These crumbly, fragrant scones are extremely versatile—just add the fruit of your choosing and enjoy. They're also an excellent way to get rid of extra sourdough starter. If you don't keep sourdough starter on hand, buttermilk or kefir will do just as well.
This recipe is a spelt/coconut variation of my Blueberry Sourdough Scones featured on WildYeastBlog.com in their biweekly Yeast Spotting showcase. —Eat Already!
Test Kitchen Notes
WHO: Eat Already!'s love of baking comes from years of watching her grandmother at the oven.
WHAT: A fruit-filled vegan scone that holds its own against traditional variations.
HOW: Press a spelt flour- and dried coconut-based dough into a pie pan filled with blueberries. Place the entire pan in the refrigerator to chill and allow the berries to get cozy with the dough. Keeping the blueberries pressed in, divide the dough into six slices, bake, and serve warm.
WHY WE LOVE IT: While we are usually proponents of butter (yay butter!) when it comes to scones, these convinced us that coconut oil can be magical too—especially when paired with the nuttiness from the spelt flour. Add a sprinkle of sugar or let the sweetness from the blueberries speak for itself. —The Editors
fresh or frozen blueberries
whole spelt flour
all-purpose unbleached flour
1 1/2 teaspoons
shredded unsweetened coconut
plus 1 tablespoon coconut oil, solid
mature liquid sourdough starter, kefir, or buttermilk
Confectioners sugar, to serve (optional)
In This Recipe
Line the bottom of an 8- or 9-inch pie or tart pan with plastic wrap. Arrange berries over the plastic in one layer. Set aside.
In a medium bowl, mix together the spelt flour, all-purpose flour, baking powder, baking soda, salt, and shredded coconut. While breaking up any chunks in the brown sugar by hand, add it into the flour mixture and combine.
Add the coconut oil and work it into the flour mixture with your fingers. Don’t knead or mash—just incorporate the oil as much as you can until it's evenly distributed.
Finally, add the sourdough starter (or buttermilk or kefir). Use a wooden spoon or your fingers to work it in lightly until just combined in order to prevent gluten development as much as possible.
Press the dough onto the blueberries in the pie or tart pan, forming an even layer of dough.
Cover the crust with an additional plastic sheet and freeze for at least 4 hours, or up to overnight.
Thirty minutes before baking, remove the pie pan from the freezer and preheat the oven to 400° F.
Remove the scones from the pie pan and discard the plastic. Cut the dough into 8 slices, much like pizza.
Arrange the scones on a parchment-lined or greased baking sheet.
Bake for 30 minutes, or until golden brown and the blueberries are shriveled and leaky. Remove the sheet from the oven and once slightly cooled, flip the scones over so that the berries are on top. If desired (I did), dust the still-warm scones with a tiny bit of confectioners sugar, just for aesthetic reasons.