Updated: Jun 12, 2020
The recipe below is a wholemeal version of our Irish Scone recipe. Nutty, warm, wholemeal flavour of spelt, a pinch of cardamom and a hint of vanilla. All that goodness is laminated with sweet blueberries and topped up with crunchy almond flakes. That’s a one delicious wholemeal breakfast or teatime option for you!
For a good bake:
wholemeal spelt - use coarse spelt flour
use ingredients straight from the fridge - butter, sour cream, yoghurt
don’t substitute sour cream with yoghurt or the other way around - try to keep the split as in the recipe
keep dough handling to minimum
shape using lamination and when cutting scones try to swiftly lift the cutter (don’t twist)
you may need to gently press the top of the scone to lock blueberries in
refrigerate shaped scones for minimum 30min (and up to 4 hrs) before baking
preheat the oven well with the baking dish in it (skillet, large tray) - you will be placing scones on hot dish so that the bottom will get the heat from the get-go.
First, you will mix all dry ingredients. Then you will add butter, sour cream and yoghurt. Few swift moves will bring the dough together.
Lightly dust the work surface and roll the dough out into 1-1.5cm thin rectangle/circle (or something in-between :). Place half of the blueberries in the middle.
Cover with 1/3rd of the dough.
Place the remaining part of blueberries on top.
Cover with the remaining part of the dough.
Refrigerate shaped scones for minimum 30 minutes (max 4 hrs).
Preheat the oven well (250C/230C fan) with your baking dish/tray in. You will be placing scones on hot tray. Bake at 220C (200C fan forced) for about 14 minutes.
Wholemeal Spelt and Blueberry Scones Recipe (Irish Scones)
Yield: 5 small scones
Time: 15min prep + 30min cooling + 14min baking
Tin: large tray or skillet
230g wholemeal spelt flour
1/5 tsp coarse sea salt
2 flat tsps baking powder
1/2 flat tsp baking soda
40g sugar (or 20g sugar + 20g vanilla sugar)
1/5 tsp cardamom (optional)
30g unsalted butter, cold
90g sour cream, cold
70g natural yoghurt, cold
1/4 tsp vanilla bean paste (optional)
1 egg mixed with 1 tsp milk or sour cream
20g flaked almonds
Prepare the dough: In your main mixing bowl mix flour with salt, baking powder, baking soda, sugar, cardamom. Add grated butter (or cut into small pieces) and using palms of your hands and finger tips work butter into flour. The amount is tiny so you won’t get crumbly texture (butter is used here to ‘coat’ flour). Add sour cream, yoghurt, vanilla bean paste and mix the dough briefly until coarse mixture forms. Knead for 30 seconds to bring the dough together.
Shape: Lightly dust work surface and roll out the dough into 1-1.5cm thin rectangle. Spread half of the blueberries in the middle. Fold 1/3rd of the dough on top of blueberries, place the rest of blueberries on top and cover with the remaining part of the dough (same way as if you were folding a business letter - see pictures). Cut scones using scone cutter. You may need to press gently the top to seal the layers and lock blueberries in. Refrigerate shaped scones for 30 minutes. In a meantime, preheat oven to 250C (230C fan forced) with large tray/skillet in the oven. You will be placing scones on hot baking dish.
Bake: When ready, brush scones with egg wash, place/press few flaked almonds on top and brush again the tops with egg wash. Lower the temperature to 220C (200C fan forced) and bake for 14 minutes.