Baking with alternative flours (f.e. teff, brown rice flour and other various sprouted flours) is a new thing for me, mostly because they are hard to find on the island we live on. In the past, I ordered some through the Internet and used them in a couple recipes I found online.
But unfortunately, most of them didn’t turn out the way that I liked, which made me feel discouraged to learn more about them. As a result, they ended up expiring in the pantry.
About a month ago, I purchased Amy Chaplin’s cookbook At Home in the Whole Food Kitchen and I have been reading it ever since. Amy is a vegan/vegetarian chef, whose knowledge in the subject is the result of many years of working in mostly vegan restaurants in Europe and New York City.
Her book is a phenomenal source for beginners like myself. If you are like me, wondering about cooking and baking with alternative flours, condiments, seasoning, oils, etc. I highly recommend this book as a great resource.
Even though this recipe is not from Amy’s book, it is my first serious attempt that I feel very good about towards baking with a type of flour that is not all-purpose or wheat. I chose spelt flour because (1) it was *surprisingly* available in a supermarket on the island, and (2) from what I understand, it is one of the most popular whole grain, non-wheat flours out there.
So what is spelt flour?
Spelt is an ancient whole grain from the wheat family (same genus, different species). It does contain gluten, but has a much lower gluten content compared to wheat. As a result, it is kinder on your digestive system. It has a nutty and somewhat sweet taste that gives great wholesome flavor and delicious crumb to the baked goods.
Most recipes I found online or in various cookbooks use spelt flour in combination with all-purpose (or wheat) flour. But in this blueberry scone recipe, I only used spelt flour. It did give the end product a really nice, almost surprising nutty flavor.
I chose to add in some blueberries and lemon zest, because (1) blueberries are in season and (2) I love the combination of lemon and blueberries. I used a little bit of honey and Medjool dates as sweetener to make my scones somewhat healthier.
They made the most amazing breakfast to serve with my morning coffee when I spread some ricotta cheese on top and drizzled them with a little bit of honey.
OTHER BLUEBERRY RECIPES YOU MIGHT ALSO LIKE
- Lemon Blueberry Tartlets
- Peach Blueberry Tart
- Blueberry Hot Toddy Recipe
- Blueberry Feta Salad
- Best Gluten-Free Blueberry Muffins
- Flourless Blueberry Oatmeal Muffins
Blueberry Spelt Scones with Lemon
- 2 cups whole spelt flour
- 2 teaspoons baking powder
- 1/8 teaspoon salt
- 7 tablespoons (3 1/2 ounces) unsalted butter, chilled and cut into small cubes
- 1 teaspoon vanilla extract
- 1 tablespoon honey
- 1/2 cup unsweetened almond milk
- 1/2 teaspoon lemon juice freshly squeezed
- 1 tablespoon lemon zest
- 8-10 medium-size Medjool dates pitted and cut into small pieces
- 1 cup fresh blueberries rinsed and towel-dried
- 1/2 cup old-fashioned ground oats
- Preheat the oven to 400 F degrees. Line a baking sheet with parchment paper. Set aside.
- Sift flour, baking powder, and salt into a large mixing bowl.
- Add in the butter. Using the back of a fork mix until the mixture resembles coarse cornmeal.
- In a measuring cup whisk together vanilla extract, honey, almond milk, and lemon juice. Stir the mixture into the flour-butter mixture.
- Gently fold in the lemon zest, dates, and blueberries.
- Transfer the dough on to the baking sheet and make a 1-inch thick disk (as seen in the photos) that is approximately 7 inches in diameter.
- Sprinkle the oats on top and gently press on top and on the sides for them to stick to the dough.
- Cut it into 8 equal pieces.
- Bake for 23-25 minutes, rotating the pan halfway through the baking process to ensure even baking.
- Serve warm.