Whole-Grain Blueberry Scones Recipe

Preheat oven to 425 degrees F (220 degrees C). Line a baking sheet with silicone mat or parchment paper.

Whisk together flour baking powder salt baking soda cinnamon and nutmeg in a mixing bowl. Mix in sugar.

Grate frozen butter into dry mixture with a cheese grater tossing occasionally to prevent butter pieces from clumping together. Mixture should resemble coarse crumbs. If necessary rub mixture between your fingers to break it down a bit more. Add blueberries and toss to distribute evenly. Stir buttermilk into dry mixture and stir just until dough is moistened.

Turn the dough out onto a lightly floured surface and knead briefly for 5 or 6 turns. Pat or roll the dough out into a 1 1/2-inch thick rectangle. Cut dough into 4 equal rectangles. Cut each small rectangle diagonally into triangles. Transfer scones onto prepared baking sheet. Brush tops with buttermilk and sprinkle with a pinch of demerara sugar.

Bake scones in preheated oven until they are well browned and blueberry juices are bubbling through surface about 25 minutes. Let cool before serving.