Posts Tagged ‘blueberry’
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!
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.