Blueberry Spelt Scones with Lemon

Ingredients

• 2 cups whole spelt flour
• 2 teaspoons baking powder
• 1/8 teaspoon salt
• 7 tablespoons (3 1/2 ounces) unsalted butter, chilled and cut into small cubes
• 1 teaspoon vanilla extract
• 1 tablespoon honey
• 1/2 cup unsweetened almond milk
• 1/2 teaspoon lemon juice (freshly squeezed)
• 1 tablespoon lemon zest
• 8-10 medium-size Medjool dates (pitted and cut into small pieces)
• 1 cup fresh blueberries (rinsed and towel-dried)
• 1/2 cup old-fashioned ground oats

Instructions

1. 1

   Preheat the oven to 400 F degrees. Line a baking sheet with parchment paper. Set aside.

2. 2

   Sift flour, baking powder, and salt into a large mixing bowl.

3. 3

   Add in the butter. Using the back of a fork mix until the mixture resembles coarse cornmeal.

4. 4

   In a measuring cup whisk together vanilla extract, honey, almond milk, and lemon juice. Stir the mixture into the flour-butter mixture.

5. 5

   Gently fold in the lemon zest, dates, and blueberries.

6. 6

   Transfer the dough on to the baking sheet and make a 1-inch thick disk (as seen in the photos) that is approximately 7 inches in diameter.

7. 7

   Sprinkle the oats on top and gently press on top and on the sides for them to stick to the dough.

8. 8

   Cut it into 8 equal pieces.

9. 9

   Bake for 23-25 minutes, rotating the pan halfway through the baking process to ensure even baking.

10. 10

    Serve warm.