Whole Grain Blueberry-Orange Scones

By McCarleyRHLAC

Ingredients

• Topping Before Baking:
• 3/4 C whole wheat flour (or King Arthur Flour’s white whole wheat flour)
• 3/4 C whole wheat pastry flour
• 1/4 C oat bran
• 1/4 C flax meal
• 1/4 C raw (Turbinado) sugar
• 1/2 tsp baking soda
• 1/2 tsp baking powder
• 1/2 C (1 stick) very cold butter
• 1 egg
• 1/2 C buttermilk
• 1/2 tsp vanilla
• 1/2 tsp orange zest
• 1/2 tsp orange juice
• 1/2 – 1 C fresh blueberries (or frozen blueberries, defrosted and drained)
• 1/4 C buttermilk
• 1/2 tsp orange juice
• a few pinches of raw sugar

Details

Adapted from outoftheboxfood.com

Preparation

Step 1

Preheat oven to 375 degrees. Line a baking sheet with parchment.
In a large bowl, whisk together flours, oat bran, flax meal, sugar, baking soda, baking powder and salt.
In a medium bowl, whisk together egg, buttermilk, vanilla, orange zest and orange juice. Set aside.
Remove butter from refrigerator. With a sharp knife, cut stick of butter in half lengthwise, then cut each half in half (you should have four long pieces). Cut the long pieces into roughly 1/2″ chunks and add to flour mixture. Using pastry cutter (or two knifes one in each hand and cutting in a scissor fashion) cut butter into the flour mixture. Mixture should resemble course breadcrumbs.
Add fresh blueberries, gently mixing as to not squash the berries.
Gently stir buttermilk mixture into flour mixture, with a fork just until all flour is moistened – again as not to squash the blueberries.
Turn dough onto floured work surface and knead 3-4 times.
Divide dough in half. (for larger scones skip this step)
Pat dough into a circle approximately 1 inch thick.
Cut dough into eight wedges (more if making larger scones)
Place scones onto parchment lined baking sheet.
In a small bowl, whisk together 1/4 cup buttermilk and 1/2 tsp orange juice. Baste this mixture onto the top of each scone and sprinkle with a little of the raw sugar.
Bake at 375 degrees for 22-25 minutes or until lightly browned.

** After dough has been cut (step 10), wedges can be placed in a single layer in the freezer and frozen. Once frozen, place in a sealable freezer bag and store for a later use. Frozen scones can be baked fresh anytime without defrosting. Simply preheat oven to 375, place frozen scones on parchment lined baking sheet, and bake for 25 minutes or until lightly browned.