Sprouted Grain and Blueberry Scones


Working Method

Steps :
• Combine flours, Easy Scone and butter. Mix on slow speed until sandy texture is obtained.

• Add water, honey and Softgrain Sprouted Durum & Oats and mix on slow speed until homogenous texture is obtained.

• Add dried blueberries and mix to incorporate. Do not overmix.

• Flatten and cut using 3” cookie cutter or 4 oz. ice cream scoop to obtain 110-120 g scone.

• Brush using 50% Sunset Glaze and 50% milk.

• Sprinkle with coarse sugar and bake at 200°C/ 392°F for 15-18 minutes or until the scones are golden brown.

About this recipe

Complexity level:  

Scones are often seen as a treat, but with Sprouted Buckwheat flour, whole Sprouted Durum Wheat and Oats – this is a treat that you can feel good about. These scones are great with a spread of jam, butter or even just on their own. Don’t say we didn’t warn you, you can’t eat just one.


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