The scone recipe in The Laurel’s Kitchen Bread Book has been my favorite since I first got my copy of it nearly 20 years ago. (Holy crap I feel old.) These days, however, I can’t futz around with things like whole wheat pastry flour. I already have too many kinds of flour in the house for bread baking. I’m not about to add another. So when I recently dusted off my very old copy of the book, I decided to substitute white whole wheat for the whole wheat pastry flour. The results weren’t as good as they were back when I used to use pastry flour, but they were still delicious and pretty. So this is my version, using white whole wheat and blueberries.
2 cups white whole wheat flour
1/2 t baking soda
1 ½ t baking soda
½ t salt
2 T brown sugar
2 T cold butter, cut into small pieces
1 cup plus 2 T buttermilk at room temperature (1 cup may actually be enough)
½ cup dried blueberries
Preheat oven to 375°. Line a baking sheet with parchment paper.
Mix first 5 ingredients together. You can sift, but I’m lazy and just whisk them together till they’re well blended. Cut in the butter until the mixture resembles oatmeal flakes. Stir in the buttermilk and blueberries, gently and quickly, until barely blended together. Turn out onto the parchment-lined baking sheet and pat into a ¾-inch thick circle, 8 or 9 inches across. Cut the circle into 4 or 6 wedges and bake immediately for 20 minutes.
Because I like a little crunch on top, I sprinkled granulated sugar over the top of the circle before baking. The sugar melted and made a nice crust over the top. Very yum.