This Saturday I woke up bright and early to study.  I was at my computer by 7:30 a.m.  Gross.  Well, after about 10 minutes my stomach began to grumble.  I was famished and knew that my usual morning breakfast of yogurt and blueberries just wouldn’t cut it.  I immediately thought of blueberry scones.  That way I could still have my yogurt and fruit, but maybe turn it into something hearty for breakfast.  I scoured the net for a few minutes and began compiling a recipe.  My initial inspiration was Martha Stewart’s blueberry scones, but her version did not look healthy at all.  I don’t blame her though…they sounded delicious.  I quickly started swapping out almost every ingredient until I was happy with the recipe.

These scones took almost no time to throw together and were exactly the breakfast I needed for my long day of studying.  I will be honest, they were not sweet.  If you’re looking for a sweet muffin-style scone, this is not the recipe for you.  But, the blueberries give all the sweetness I wanted.  Let the fruit do its thing, you know?  After the scones cooled down, I threw a bunch of them in the freezer to eat later.  Now when I get up on the weekends to study, I will have a delicious breakfast waiting for me!

Blueberry Scones

1 1/2 cups whole wheat flour
1 cup spelt flour
2 teaspoons baking powder
1 teaspoon baking soda
pinch of fine-grain sea salt
2 tablespoons ground flaxseed meal
4 tablespoons cold unsalted butter, cubed
1 1/2 cup fresh blueberries
zest and juice of 1 lemon
2 eggs, lightly beaten
1/3 cup plain (or vanilla) yogurt
2 tablespoons agave nectar

Preheat oven to 400 degrees and place rack in the center.

Pour all dry ingredients into a food processor and pulse to combine.  Add in butter and pulse again until crumbly.  Pour into a large mixing bowl, and stir in blueberries.

Whisk together egg, yogurt, zest, lemon juice, and agave nectar in a small bowl.  Pour into mixing bowl with other ingredients.  Stir lightly until the ingredients just come together.  Using your hands knead the dough a few times.

Divide dough into roughly twelve to fourteen pieces.  Drop dough about three inches apart onto a parchment covered baking sheet.  Bake for 18 minutes.  Allow to cool on a wire rack.  Yields 12-14.

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