Blueberry-Zucchini Scones

By July 28, 2015

These were some of the best scones I've ever had. Don't over-knead or work in too much extra flour-- just allow yourself to be okay with making a mess of your countertop and you'll have plenty of time while they're in the oven to clean up. Because when they're done, you'll want to eat them right away! Adapted from a recipe in The Kinfolk Table Cookbook.

 1 cup spelt flour (+ 1/2 cup reserved for kneading)
 1 cup whole wheat flour
 1 tbsp baking powder
 1/2 tsp salt
 1/3 cup sugar (+ ~1 tbsp for sprinkling)
 3 oz (90 grams) very cold butter, chopped to small pieces and re-cooled
 1/2 cup blueberries
 1/2 cup shredded zucchini
 1/3 cup guernsey (or thin) yogurt, + extra for brushing
 2 eggs
 1 tsp vanilla
 Zest from 1 lemon
1

Turn the oven to 375.

2

Sift 1 cup of spelt flour, 1 cup of whole wheat flour, the sugar, the salt and the baking powder into a large bowl.

3

Add in the cold butter, which should be in small, cold pieces. Using your fingers (and being mindful to not heat the butter too much with overworking), rub it into flour to form small pea-like shapes. Add in the blueberries and the zucchini.

4

In another bowl, whisk the eggs until yellow. Add in the yogurt, the lemon zest, and the vanilla and stir. Pour the wet ingredients into the dry, and using a spatula fold into one another until you have a shaggy mess.

5

Spread the extra half cup of flour on a clean and dry counter top. Turn out the dough, and knead it a little bit. This is super messy, and a bunch will stick to your counter, just keep mixing in the extra flour. Only knead for 1-2 minutes, forming a square or a rectangle. Cut on the diagonal four triangles. If those are huge, maybe cut the triangles in half again.

6

Place the scones on the cookie sheet (on a piece of parchment paper if your cookie sheets tend to grip) and brush with a little more yogurt and add an extra sprinkle of sugar. Bake about 18 minutes, until the sides are golden brown. allow to cool for 5 minutes, and serve warm.

Ingredients

 1 cup spelt flour (+ 1/2 cup reserved for kneading)
 1 cup whole wheat flour
 1 tbsp baking powder
 1/2 tsp salt
 1/3 cup sugar (+ ~1 tbsp for sprinkling)
 3 oz (90 grams) very cold butter, chopped to small pieces and re-cooled
 1/2 cup blueberries
 1/2 cup shredded zucchini
 1/3 cup guernsey (or thin) yogurt, + extra for brushing
 2 eggs
 1 tsp vanilla
 Zest from 1 lemon

Directions

1

Turn the oven to 375.

2

Sift 1 cup of spelt flour, 1 cup of whole wheat flour, the sugar, the salt and the baking powder into a large bowl.

3

Add in the cold butter, which should be in small, cold pieces. Using your fingers (and being mindful to not heat the butter too much with overworking), rub it into flour to form small pea-like shapes. Add in the blueberries and the zucchini.

4

In another bowl, whisk the eggs until yellow. Add in the yogurt, the lemon zest, and the vanilla and stir. Pour the wet ingredients into the dry, and using a spatula fold into one another until you have a shaggy mess.

5

Spread the extra half cup of flour on a clean and dry counter top. Turn out the dough, and knead it a little bit. This is super messy, and a bunch will stick to your counter, just keep mixing in the extra flour. Only knead for 1-2 minutes, forming a square or a rectangle. Cut on the diagonal four triangles. If those are huge, maybe cut the triangles in half again.

6

Place the scones on the cookie sheet (on a piece of parchment paper if your cookie sheets tend to grip) and brush with a little more yogurt and add an extra sprinkle of sugar. Bake about 18 minutes, until the sides are golden brown. allow to cool for 5 minutes, and serve warm.

Blueberry-Zucchini Scones

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