Ingredients
- 1 1/2 cups spelt flour (type 630), (180 g)
- 1 1/4 cups fine cut oats (125 g)
- 1 tablespoon baking powder
- 1/2 teaspoon sea salt
- 1/8 teaspoon pure vanilla powder
- 1/4 cup mascabado cane sugar (35 g)
- 113 g unsalted butter, frozen and grated with a box grater (see Notes)
- 1 large egg
- 1/3 cup milk of choice, (I like to use unsweetened soy or almond milk)(80 ml)
- 1 teaspoon apple cider vinegar (unfiltered)
- 1 cup fresh or frozen blueberries (150 g)
Instructions
- Preheat your oven to 450°F /230°C degrees and line a baking sheet with parchment paper.
- In a large bowl, whisk together the flour, oats, baking powder, salt, vanilla and sugar.
- Mix the grated butter into the flour mixture until crumbs are formed (I use my hands to do this but a pastry cutter can also be used).
- In a medium bowl, lightly beat the egg. Add the milk and apple cider vinegar.
- Rinse fresh blueberries, drain well and sprinkle with 1 tablespoon flour to coat.
- Add the milk mixture to the dry ingredients. Stir until JUST combined. Do not overmix. Fold in blueberries (the dough will be quite sticky).
- Transfer the dough onto a well floured surface. With floured hands, work the dough into a round disc that measures about 20 cm across. With a sharp knife, cut the disc into 8 equal wedges. Place the wedges onto the prepared baking sheet. Bake for 12 to 14 minutes, or until golden brown on top.
- Enjoy!
Nutrition
Notes
For best results, use frozen butter and grate it into the dry ingredients. If you don't have any already frozen, place the butter in the freezer for at least 30 minutes before grating. I like to grate on a box grater either right over the bowl of dry ingredients or over a sheet of parchment paper. If the butter is really cold and hard, this recipe also works well without freezing.