I think these are wonderful! But, you should know what you're getting. This is not the cake or doughnut kind of scone. This is more like an amazing biscuit or a muffin. If you want it to be sweeter, add jam.
I loved how they cooked up light and fluffy, even though they were made with whole wheat flour. The orange zest adds such a delight and I love the blueberries. Enjoy!
I got this recipe from 100daysofrealfood.com, and modified the method.
2 cups whole-wheat flour
1 TBSP baking powder
2 tsp orange zest
1/2 tsp salt
1 stick (8 TBSP) cold butter (from fridge)
3/4 cup frozen blueberries
2 eggs
1/2 cup heavy cream
2 TBSP honey
Preheat oven to 400. Line a baking sheet with parchment paper.
Combine flour, baking powder, orange zest and salt in bowl. Grate cold butter into the flour mixture, using the large holes of a box grater. Toss and squish between your fingers until the mixture is crumbly, and the butter and zest are well distributed. In a separate bowl (I use the magic bullet) mix the eggs, heavy cream and honey. Pour liquid into flour mixture. Stir gently to combine. Turn onto lightly floured counter. Press into a ball, lightly dusted with flour. Set the ball on the parchment paper, and press to a round, about 3/4 inch thick. Cut into 8 pieces (like pizza slices). Bake for 12-15 minutes, or until golden brown, and the middle springs back when touched. Cool slightly, then re-cut. Serve warm or room temperature, alone, or with butter, honey, or jam.
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