I have become a big fan of scones after making this recipe. The neat thing about a scone recipe is that you can mix in a variety of ingredients- herbs, spices or cheese make savory scones that can be served with a bowl of soup or a batch of sweet scones filled with chocolate chips or fruit. Gina’s recipe used strawberries, sugar and a mix of all purpose and wholewheat flours. I, on the other hand, used frozen blueberries, agave nectar and only wholewheat flour. Also, because I didn’t have butter milk, I “made” some butter milk by mixing some white vinegar into 2% milk.
1 cup frozen blueberries
2 cups white whole wheat flour
3 Tbsp agave nectar
1/4 tsp salt
2 tsp baking powder
1/4 (half stick) cup frozen butter
3/4 cups 2% milk mixed with 2 tsp of white vinegar
1 tsp vanilla
Preheat the oven to 400°.
In a bowl, mix all dry ingredients together. Make sure to mix the salt and baking powder in evenly.
Using the large holes of a cheese grater, grate the frozen butter into the flour. Mix in flour with hands or a pastry cutter.
In another bowl, mix milk, agave nectar and vanilla. Using a fork, mix wet ingredients with dry ingredients until JUST combined. Do not overwork the dough or you will have very tough scones. Gently fold in blueberries
Using a spoon, drop equal amounts of dough onto a parchment covered cookie sheet. Do not pat down scones. Bake in the centre of the oven for 15-18 minutes, or until the scones become a golden brown colour. Remove and cool before eating- that is if you can resist such a delightful treat!