{"id":2319,"date":"2015-09-07T18:19:17","date_gmt":"2015-09-07T22:19:17","guid":{"rendered":"http:\/\/recipephany.com\/?p=2319"},"modified":"2024-12-10T22:51:59","modified_gmt":"2024-12-11T03:51:59","slug":"last-gasp-of-summer-blueberry-whole-wheat-scones","status":"publish","type":"post","link":"https:\/\/recipephany.com\/?p=2319","title":{"rendered":"Last Gasp of Summer: Blueberry Whole-Wheat Scones"},"content":{"rendered":"

As part of September denial, I\u2019ve been manically buying up fresh blueberries. The season is fast slipping away, and before you know it, blueberries will cost a dime apiece again. So I\u2019ve been making these sunny blueberry whole-wheat scones for the past two weeks. They\u2019re buttery, pastry-like and tender, with tangy berries that melt on the tongue and make me wonder what I ever saw in chewy raisins.<\/p>\n

While this is an amalgam of recipes, it is mostly a repurposing of Liz\u2019s Whole-Wheat Oatmeal Buttermilk Blueberry Pancake recipephany<\/a>. I\u2019ve borrowed the key ingredients, the spices, and the technique of soaking oats in buttermilk to create a sweet mush without any hint of roughage (or as my friend Pam used to say, \u201crubbish\u201d).<\/p>\n

This recipephany features a method for cutting fat into flour that I just learned from Allrecipes. Usually I rub chilled butter or shortening into the dry ingredients with my fingers (I\u2019ve never bothered with a pastry blender). Or, I\u2019ll pulse it in the food processor. Instead, for the scones I use a common gadget that has probably inspired many clever kitchen tips: a box grater. I grate a frozen stick of butter right over the bowl. It\u2019s more work, but does a nice job of creating tiny uniform butter curls for a perfect texture. And since I store my butter in the freezer, I don\u2019t have to think ahead to thaw it.<\/p>\n

Soon Cortand apples will take over my fridge. Until then, summer\u2019s still in full swing.<\/p>\n

Blueberry Whole-Wheat Scones
\n<\/strong><\/span><\/h3>\n
    \n
  • 1\u00bc cup buttermilk (some will be used for soaking oats, a tiny bit for the glaze)<\/li>\n
  • \u00bd cup quick oats<\/li>\n
  • 2 cups whole wheat flour<\/li>\n
  • 1\u00bd \u00a0teaspoons baking powder<\/li>\n
  • \u00be\u00a0teaspoon salt<\/li>\n
  • \u00bd teaspoon baking soda<\/li>\n
  • \u00bd teaspoon ground cinnamon<\/li>\n
  • \u00bc teaspoon ground nutmeg<\/li>\n
  • \u00bc cup sugar<\/li>\n
  • \u00bd cup frozen butter<\/li>\n
  • 1 teaspoon vanilla<\/li>\n
  • 1 cup blueberries<\/li>\n
  • Sugar to sprinkle on top<\/li>\n<\/ul>\n
      \n
    1. Preheat oven to 425 degrees. Line a baking sheet with parchment paper.<\/li>\n
    2. Soak \u00bd cup quick oats in \u00bd cup buttermilk for about as long as it takes to do the rest of the steps.<\/li>\n
    3. Whisk flour, baking powder, salt, soda, cinnamon, nutmeg and sugar in a large bowl.<\/li>\n
    4. Grate a frozen stick of butter right into the bowl using a cheese grater. Add blueberries and toss. Add buttermilk\/oat mixture, vanilla, and almost the rest of the buttermilk (save just a little for glaze). Stir until dough is just moistened.<\/li>\n
    5. Knead briefly until the dough comes together. Pat into about a 6-inch square, about 1\u00bd-inches thick. Cut into 4 squares, then cut each square diagonally into three triangles. Transfer scones onto baking sheet. Brush tops with a little buttermilk, then sprinkle with sugar.<\/li>\n
    6. Bake until well browned and blueberry juices bubble, about 18-25 minutes. Cool before serving.<\/li>\n<\/ol>\n","protected":false},"excerpt":{"rendered":"

      As part of September denial, I\u2019ve been manically buying up fresh blueberries. The season is fast slipping away, and before you know it, blueberries will cost a dime apiece again. So I\u2019ve been making these sunny blueberry whole-wheat scones for the past two weeks. They\u2019re buttery, pastry-like and tender, with tangy berries that melt on the tongue and make me wonder what I ever saw in chewy raisins. While this is an amalgam of recipes, it is mostly a repurposing of Liz\u2019s Whole-Wheat Oatmeal Buttermilk Blueberry Pancake recipephany. I\u2019ve borrowed the key ingredients, the spices, and the technique of soaking oats in buttermilk to create a sweet mush without any hint of roughage (or as my friend Pam used to say, \u201crubbish\u201d). This recipephany features a method for cutting fat into flour that I just learned from Allrecipes. Usually I rub chilled butter or shortening into the dry ingredients with my fingers (I\u2019ve never bothered with a pastry blender). Or, I\u2019ll pulse it in the food processor. Instead, for the scones I use a common gadget that has probably inspired many clever kitchen tips: a box grater. I grate a frozen stick of butter right over the bowl. It\u2019s more work, but does a nice job of creating tiny uniform butter curls for a perfect texture. And since I store my butter in the freezer, I don\u2019t have to think ahead to thaw it. Soon Cortand apples will take over my fridge. Until then, summer\u2019s still in full swing. Blueberry Whole-Wheat Scones 1\u00bc cup buttermilk (some will be used for soaking oats, a tiny bit for the glaze) \u00bd cup quick oats 2 cups whole wheat flour 1\u00bd \u00a0teaspoons baking powder \u00be\u00a0teaspoon salt \u00bd teaspoon baking soda \u00bd teaspoon ground cinnamon \u00bc teaspoon ground nutmeg \u00bc cup sugar \u00bd cup frozen butter 1 teaspoon vanilla 1 cup blueberries Sugar to sprinkle on top Preheat oven to 425 degrees. Line a baking sheet with parchment paper. Soak \u00bd cup quick oats in \u00bd cup buttermilk for about as long as it takes to do the rest of the steps. Whisk flour, baking powder, salt, soda, cinnamon, nutmeg and sugar in a large bowl. Grate a frozen stick of butter right into the bowl using a cheese grater. Add blueberries and toss. Add buttermilk\/oat mixture, vanilla, and almost the rest of the buttermilk (save just a little for glaze). Stir until dough is just moistened. Knead briefly until the dough comes together. Pat into about a 6-inch square, about 1\u00bd-inches thick. Cut into 4 squares, then cut each square diagonally into three triangles. Transfer scones onto baking sheet. Brush tops with a little buttermilk, then sprinkle with sugar. Bake until well browned and blueberry juices bubble, about 18-25 minutes. Cool before serving.<\/p>\n","protected":false},"author":1,"featured_media":2792,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[215,7,5,239,18,96],"tags":[252,253,251,250],"class_list":["post-2319","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-breads","category-breakfast","category-desserts","category-pastries","category-snacks","category-technique","tag-grated-butter","tag-whole-grain-blueberry-scones","tag-whole-wheat-blueberry-scones","tag-whole-wheat-oatmeal-buttermilk-blueberry-scones"],"yoast_head":"\nLast Gasp of Summer: Blueberry Whole-Wheat Scones - Recipephany<\/title>\n<meta name=\"description\" content=\"Buttery and with tangy berries that melt on the tongue, these easy scones prove that whole wheat makes tender, delicious breakfast treats.\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/recipephany.com\/?p=2319\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Last Gasp of Summer: Blueberry Whole-Wheat Scones - 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