Wild Blackberry Whole Spelt Scones

It’s afternoon in late August and the air is just barely starting to cool, bringing with it reminders of Fall. Oma and I are skipping down her road, each with an empty bucket on one arm in merry pursuit of the blackberries growing wild down around the corner. You can smell them before you see them. The thick, thorny branches hang low and stretch their tendrils out onto the road looking for room to expand, while others bend and support each other under the weight of the plump, black berries hanging everywhere. We both squeal.

Within minutes our buckets are half full, our fingers are stained dark and more than one thorn has caught our clothes and our skin. There are quiet gasps heard from us both as we encounter the biggest berry we’ve found… and then another that’s even bigger. By the time our buckets are ready to overflow, our lips are stained from the sheer pleasure of obeying by the “one for my mouth, one for the bucket” rule. We are careful to keep the buckets level as we walk home so as not to spoil a single one.

Bucket of wild blackberries beside yellow flowers

As we get closer, I can’t help but break into a run calling at the top of my lungs to my Mom and my Opa who stayed behind. I thrust my bucket towards them with a huge grin of glee on my face. “Look Opa! Here is a huge one, just for you.” He carefully places it in his mouth and makes like it is the best blackberry he has ever tasted. I glow with pride.

This is one of my most treasured childhood memories.

Every Summer Mom and I would visit my Oma and Opa in late August when the blackberries ripened and every Summer Oma and I would pick them to our hearts content. So you can imagine why blackberries have become my favourite berry and why I feel a tinge of excitement when I see them starting to ripen. Although my favourite way to savour them back then (and today) is over vanilla ice cream so I can mash them into a purple pulp, I thought I’d try baking with them again. These Wild Blackberry Whole Spelt Scones did not disappoint.

But believe you me, there is a bucket of blackberries in my fridge right now just waiting to land in a bowl with some ice cream. 😉

Happy baking!

If you liked this recipe you are going to love these ones!

Blackberry Spelt Tart
Blueberry Lemon Spelt Scones
Rhubarb Spelt Scones


Wild Blackberry Whole Spelt Scones

Servings 8 scones
Author Sophie

Ingredients

  • 3 cups organic, whole grain spelt flour
  • 2 tbsp baking powder
  • 1/3 cup organic sugar
  • 1 tsp sea salt
  • 1/2 tsp ground cinnamon
  • 1/4 tsp ground nutmeg
  • 1/4 tsp ground cardamom
  • 3/4 cup cold butter
  • 1 1/2 cups buttermilk
  • 2 cups wild blackberries
  • 1 tbsp buttermilk for brushing (optional)
  • 2 tbsp organic sugar for sprinkling (optional)

Instructions

  1. Preheat your oven to 400 degrees F and line a large baking sheet with parchment paper.

  2. Sift the flour, baking powder, salt and spices together in a large bowl. Cut the butter into the flour mixture and then mix using a pastry blender or a large fork until the mixture resembles coarse crumbs. Stir in the sugar and then gently fold in the blackberries.

  3. Add the buttermilk and gently stir and fold until the dough starts to form. Transfer the dough to a floured surface and bring the dough together with floured hands. Flatten the dough gently into a disk about 1-1.5 inches high. Cut the circle into 8 scones.

  4. Arrange the scones on the baking sheet, baste with additional buttermilk and sprinkle with sugar (optional). Bake 18-20 minutes or until golden brown.

Recipe Notes

  1. Optional: Before putting the scones in the oven, brush the top of each with buttermilk and sprinkle with course sugar.
  2. This recipe makes 8 large scones, but you can also cut the dough in half when you transfer it to your floured surface, shape each half into a disk and cut each disk into 6-8 scones each for a total of 12-16 scones.
  3. To make a vegan version of these scones, use coconut oil cold from the fridge in place of the butter and 1 cup of unsweetened almond milk in place of the buttermilk. The texture and taste is just as delicious!

 

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