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Fresh Milled Blueberry Scones

Light and fluffy scone that can be made savory or sweet and shaped as desired.
Print Recipe
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Ingredients Equipment Method Notes

Ingredients
  

Dry Ingredients
  • 260 g Fresh Milled Soft White Wheat *see notes
  • 1 tbsp Baking Powder
  • 2 tbsp Sugar *see notes
  • 1/2 tsp Sea Salt
  • 4 tbsp Ghee *see notes
Wet Ingredients
  • 1 c Almond Milk *see notes
  • 1 egg beaten
  • 1 c Blueberries (fresh or frozen)
Berry Sauce
  • 2 c Frozen Mixed Berries
  • 3 tbsp Agave Syrup *see notes

Equipment

  • 1 Mixing Bowl
  • 1 Wooden Spoon
  • 1 Grain Mill
  • 1 Pastry Blender
  • 1 Cookie or Biscuit Cutter (optional)
  • Parchment Paper
  • 1 Immersion Blender

Method
 

  1. Preheat Oven to 425℉.
  2. Whisk together all dry ingredients, except ghee.
  3. Cut in ghee using pastry blender until mixture resembles coarse sand.
  4. Stir in blueberries to the flour mixture.
  5. In a separate bowl or glass measuring cup, combine almond milk and egg.
  6. Add the wet ingredients to the flour mixture and combine with fork. Until the dough just comes together.
  7. Dump dough onto a well floured countertop. Shape as desired with a cookie or biscuit cutter, or simply shape dough into a round and cut as you would a pie to make triangles.
  8. Place scones on a parchment lined baking sheet and bake for 12-15min until lightly golden.
Sauce
  1. While scones are baking, combine frozen mixed berries with agave syrup in a saucepan on stove. Boil down for 5-10min and then use immersion blender and blend to desired texture. Can add water if more liquid is needed for blending.
  2. Serve warm topped with berry sauce! (see notes)

Notes

  • This recipe is best with soft white wheat, but can sub in a hard wheat if that's what you have on hand. 
  • Can sub 2c All-Purpose flour if that's what you have on hand.
  • Can you coconut sugar or date sugar instead! 
  • Drop sugar from recipe if making savory.
  • Another non-dairy alternative we like is Miyokos brand vegan cashew milk butter.
  • Can sub in butter at 4tbsp.
  • Can sub heavy cream or even coconut cream for the almond milk.
  • Can sub honey for agave syrup
  • Whipped cream is also great alongside the berry sauce to top these scones