Blueberry + Pecan Scones

In my mind, there are two kinds of scones. Proper English scones, which are slathered in (proper) clotted cream and jam, and then everything else.

This scone falls into the latter category, and is what I like to call an “all-inclusive” scone. Meaning, it carries all its “extra” inside it. No toppings or accoutrements required.

I have to admit, this creation is not entirely of my own making. It is largely adapted from one of my favorite recipes from Sophie over at Wholehearted Eats. I’ve been making her pear, chocolate, and hazelnut scones for years, and eagerly anticipate the first batch each fall.

This adaptation of her delightful recipe is more spring and summer friendly; I encourage you to give her original recipe a shot once the weather turns chilly again and pears are in season.

I love the unique crunch that the golden edges of these scones get from the almond flour; there’s nothing quite like it. If you fancy adding a different nut than pecans, try roasted and salted pistachios. They are beautiful here as well.

Alongside fine almond flour, this recipe uses whole wheat flour. I typically mill my own einkorn berries, which is why I include the measurement in grams, but any flour will work. Feel free to swap a gluten-free blend if you need that.

These come together so quickly; its a treat to get up and make them on a weekend morning and eat them for a lazy morning breakfast (and later in the day again at teatime!). I hope you whip these up and give them a try soon.

Recipe

Makes 6 scones

Blueberry + Pecan Scones

INGREDIENTS

1 heaping cup fresh blueberries, washed and dried

3/4 cup | 88 g einkorn flour or other whole wheat flour (can sub. gluten-free flour, if needed)

1 1/4 cups almond flour

3/4 tsp. baking powder

1/4 tsp. baking soda

1/4 tsp. salt

1/3 cup roasted pecans, crushed or chopped

2 T. avocado oil, or other neutral oil

2 T. maple syrup*

2 T. milk (nut, soy, or dairy), plus more as needed

1 tsp. vanilla

1/2 tsp. apple cider vinegar

*Note: I like these because they’re not too sweet. If you like your scones a bit on the sweeter side, feel free to add a T. more maple syrup.

INSTRUCTIONS

Measure out all the dry ingredients into a large bowl, reserving about a tablespoon of the pecans. Whisk together. Add the blueberries, and mix gently to disperse.
Measure out all the wet ingredients into a small bowl. Once combined, add them to the dry ingredients. Fold gently until all the flour mixture is moistened, and starts to come together. Add a splash or two of nut milk as needed to moisten the flour.
Tip the dough out onto a piece of parchment paper. Use your hands to gently gather the dough into a circular mound, then press gently down on the top to begin to flatten into a disc. Before flattening sufficiently, add the reserved pecans, spreading them nicely across the top of the disc. Then press down until the disc is about 7 – 8 inches in diameter and about 3/4 – 1 inch thick.
Using a large, sharp knife or a bench scraper, cut the disc into six equal triangles. Slide the parchment onto a freezer-safe plate or small pan.
Start preheating the oven to 350 F, and as the oven preheats, place the scones (still on the parchment) into the freezer to chill while the oven comes to temperature. If your dough is particularly sticky, leave them in the freezer for 15 minutes.
Before baking, slide the parchment onto a baking tray and scoot the scones away from one another about an inch or two for room to bake.
Bake the scones for 25 – 30 minutes, until slightly golden on top.
Allow to cool before eating, and store any extras in the fridge. I like to heat them up briefly in the toaster oven (or oven) to crisp them up a bit before enjoying again later.