Buttery Blueberry Kamut Scones with Whole-Grain Flour

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I’m a rusher. I do things quickly.

Case in point: years ago I read about a charming cookbook and emailed the title to Tim as a half-joking, half-serious suggestion for a gift. As soon as I sent the note, I moved on to the next thing and forgot about it. Fortunately he didn’t — he gave me Breakfast, Lunch, Tea for my birthday, and it joined my growing cookbook collection. It’s one of those simple, useful books that pairs spare, clear recipes with warm, confident headnotes that say things like “everyone loves these at the bakery” or “this is one of my favorites.”

I loved the book when I first received it, and I loved it again last night when we were talking about recipes and I jumped up to fetch it from the shelf. We started listing things we wanted to try — chocolate mousse, gluten-free shortbread — and then, of course, blueberry scones.

There’s something about mixing ingredients and feeling dough under your fingers that helps you unwind and reconnect. It reminded me that I like to bake — a small, tactile, creative act that can lift a mental fog and is sometimes even recommended as a therapeutic activity. Having a tested recipe as a base frees you to be creative while still knowing the result will be reliable.

We adapted the kamut scone recipe with a few ingredient swaps while keeping the structure of Rose Bakery’s version. The results were tall, light, flaky scones — biscuit-like towers dimpled with blueberries — delicious split and topped with honey, jam, lemon curd, or cream.

Blueberry Whole-Grain Kamut Scones

Author: Shanna Mallon
Total Time: 35 minutes
Yield: Makes 11 2.25-inch scones

Description

These scones are light and flaky, tall and biscuit-like, dimpled with blueberries that keep their shape through mixing and baking. They’re especially nice topped with honey or a fig jam. The texture and flavor make them a satisfying breakfast or snack, and they pair beautifully with tea or coffee.

Ingredients

500 g (3 1/2 cups) whole-grain kamut flour (or other all-purpose flour)
2 heaping tablespoons baking powder
2 heaping tablespoons coconut sugar
1 teaspoon salt
110 g (scant 1/2 cup) cold unsalted butter (or coconut oil — a mix works well), cut into pieces, plus extra for greasing pan
Zest of 1 lime (or other citrus)
1/2 pint (about 2 handfuls) fresh blueberries
2 large eggs, divided
Just under 300 ml (1 1/4 cups) milk of your choice
1 tablespoon coarse sugar, for sprinkling

Instructions

Preheat the oven to 400°F (200°C/Gas Mark 6). Grease a baking sheet with butter or oil, or line it with a silicone mat.
Sift the kamut flour into a large bowl. Add the baking powder, coconut sugar, and salt. Cut in the cold butter (or coconut oil) with a pastry cutter or your fingers until the mixture resembles coarse breadcrumbs. Stir in the lime zest and blueberries gently so the berries don’t crush.
In a large measuring cup, beat one egg and add enough milk to total about 1 1/4 cups (300 ml).
Make a well in the center of the dry ingredients and pour in the milk-and-egg mixture. Use a fork to gradually draw the flour into the liquid, then finish by gently bringing the dough together with your hands. If the dough is too dry, add a little more milk; if it’s too wet, add a bit more flour. The dough should not be sticky.
On a lightly floured surface, pat the dough into a solid disc about 1 1/2 inches (3 cm) tall. Use a small biscuit cutter (roughly 2 inches) to cut rounds, and place them on the prepared baking sheet. It’s fine if they’re close together.
Beat the remaining egg and brush the tops of the scones, then sprinkle with coarse sugar.
Bake for 15–20 minutes, until lightly golden. If the scones join while baking, separate them after they cool slightly.
Serve warm with jam, honey, cream, or lemon curd.

Notes

This recipe is adapted from Breakfast, Lunch, Tea: The Many Little Meals of Rose Bakery. We made a few ingredient swaps while retaining the original structure, resulting in tall, flaky scones with a tender crumb and bright bursts of blueberry.

Prep Time: 15 minutes
Cook Time: 20 minutes
Category: Scones
Method: Baking
Cuisine: Breakfast

Did you make this yummy recipe? Did you love it as much as we did? Leave a comment and please rate the recipe below.

Looking for more scone recipes? Try Cranberry Chocolate Chip, Blackberry, or Caramel Apple scones for delicious variations.

Nutritional information is approximate and derived from a database of generic and branded foods. It was not compiled by a registered dietitian or submitted for lab testing.