A long holiday weekend either means several days packed with travel and exciting activities, or an opportunity to stay around the house and catch up on much needed rest. This 4th of July weekend, I chose the later. Intentionally staying at home (which takes a lot of intention for me) and chilling out in front of the TV and with a good book also gave me the chance to work on some recipes I had swirling around in my mind.
First up, blueberry scones  made with whole-grain pastry flour. Last summer, I shared a recipe for whole-grain blueberry muffins  using seasonal, locally grown blueberries. Well, it’s blueberry season again, so take advantage !
Blueberries are packed with good nutrition – anti-oxidants (vitamin A and vitamin C), fiber, and only 84 calories per cup. I mostly prefer to eat blueberries straight from the container rather than cooking with them because, like most fruit, they taste delicious all on their own and it’s healthier to eat them raw. However, every now and then, I do like them in a breakfast or tea-time pastry such as muffins or scones.
My recipe is adapted from a recipe for cranberry-walnut scones that I got from the little recipe booklet that came with my KitchenAid food processor . By the way, if you don’t have a food processor, get one! Every kitchen should have one, as it makes many culinary tasks so much easier and quicker — sifting flour, grating and slicing vegetables, even kneading dough.
So with this recipe, it calls for a food processor, but you can still make these scones even if you don’t have one by using a hand-held pastry blender or two knives to cut the butter into the flour . Enjoy!
Adapted from a recipe for Cranberry-Walnut Scones by Kitchen Aid 
NOTE: If you don’t have a food processor, then you can cut the butter into the flour  with two knifes or a hand-held pastry blender. Everything else you can do by hand with a fork or rubber spatula.
1-1/4 cup organic whole grain pastry flour
3/4 cup organic unbleached all-purpose flour
2 teaspoons aluminum-free baking powder
1/4 teaspoon salt
3 tablespoons organic cane sugar
1/4 teaspoon freshly ground cinnamon
1/3 cup organic unsalted butter, cut in to small cubes
(Keep in refrigerator until ready to use)
1 egg yolk or 1 flax seed egg replacer
(Combine 1-1/2 tsp flax meal +3 tsp water and let sit for 2 minutes)
2/3 cup organic whipping cream
1 cup fresh blueberries
Preheat oven to 400 degrees F. In large bowl food processor, combine flours, baking powder, salt, sugar and cinnamon and pulse about 5 times to combine. Add the cold cubed butter to the bowl of the food processor, cover and pulse about 5 times for 2 seconds each to obtain a fine crumbly mixture.
In a small bowl, combine the whipping cream and flax mixture or egg yolk and stir well. Drizzle the cream mixture over the ingredients in the food processor, cover and process for about 5 seconds to obtain a chunky crumbly mixture.
Transfer the scone dough into a large bowl and gently incorporate the blueberries into the dough with your hands, being sure not to mash the blueberries (or at least not very many).
Lightly flour a large cutting board or flat surface and turn the dough out onto the board. With your hands, flatten and pat the dough into a 1″ think circle about 7″ wide. Then with a floured knife, make four long diagonal cuts across the flattened dough to create 8 wedges. Place the wedges spaced out on a parchment-lined baking sheet. Bake for 18 – 20 minutes and serve warm or at room temperature.