Last week I found myself knee-deep in a blackberry patch hunting for the biggest, darkest, juiciest berries I could find.
The blackberries were so delicate, by the time I got them home most of them were smashed and a puddle of blackberry juice was at the bottom of my bag.
Not to worry- that glorious purple liquid was poured over a bowl of yogurt the next morning, and the berries that didn’t make it straight into the freezer found a home inside these flaky, whole wheat scones, and ultimately, my stomach.
I don’t know about you, but I rarely make scones. In fact, they often get shoved to the bottom of the breakfast list when I have things like cinnamon rolls, cinnamon raisin English muffins, granola, muffins, breakfast cookies, and apple pie oatmeal on the brain.
But when I remember to make scones, the skies open up and all the world is golden and beautiful again, thanks to sweet breakfast biscuits cut into triangles and studded with juicy berries. Delicate, flaky, slightly crumbly ones made from whole wheat flour and grass-fed butter. Scones that are so very fresh and light tasting thanks to plenty of lime zest and freshly squeezed lime juice.
In other words: scones that make me excited to eat scones.
Let’s kick off this weekend with breakfast plans. I’m talking about sleeping in late, going for leisurely morning walks and eating allll the freshly baked scones with the ones you love. Maybe your weekend will take you to a Farmer’s Market or rogue neighborhood blackberry patch? If so, load up- you’re going to want enough blackberries laying around that you’ll have no reason not to make scones. Trust me, it’s the right thing to do.
If you make this recipe, let me know how it turns out! Leave a comment below, or take a picture and tag me on Instagram! And don’t forget to check out my Pantry Staples page to see which products I love using in my kitchen!
- 2 1/2 cups white whole wheat flour*
- 1 Tablespoon baking powder
- 1/4 teaspoon salt
- 4 Tablespoons grass-fed butter, cold
- 3/4 cup full-fat canned coconut milk (or whole milk)
- 3 Tablespoons honey
- 1 teaspoon vanilla extract
- juice and zest from 2 limes
- 1 cup fresh blackberries (if using frozen, don't defrost)
- 1/2 Tablespoon cane sugar, to sprinkle on top
- 1. Preheat oven to 425 degrees Fahrenheit. Line a sheet pan with parchment paper, or grease with butter. Set aside.
- 2. Put flour, baking powder, and salt into a medium-sized bowl. Finely dice the butter and add it to the flour mixture. Use a pastry cutter or your hands to mix the butter into the flour. Stop when small bits of butter remain- about the size of peas.
- 2. Add all remaining ingredients to the bowl, and stir just to combine. Dump mixture onto a floured counter and use your hands to form it into a ball. Then, flatten the ball into an 8-inch disk.
- 3. Cut the disc into 8 triangles (like you're cutting a pizza) and gently transfer all 8 scones onto the prepared pan, with a few inches between each. Sprinkle the top of each scone with sugar. Place the pan with the scones into the fridge for 10 minutes to chill before baking.**
- 4. Bake for 15-18 minutes or until scones are golden. Let cool a few minutes, then eat warm with extra butter or jam.
- 5. Scones are best eaten on the same day they're made, though they will keep at room temperature for 3-4 days, if needed.
- *White whole wheat flour has the same nutritional profile as regular whole wheat, but with a more mild flavor. If you only have regular whole wheat, I recommend using half all-purpose flour and half whole wheat to keep these from being too strong and dense. Likewise, these can be made entirely with all-purpose flour, if that's your preference.
- **If desired, the dough can be frozen at this point for freshly baked scones, anytime. Just bake them frozen and add 2-4 minutes onto the bake time.