Recipe: Spelt Blueberry Scones (An Offering of Comfort)

I could write a typical narrative here – an introduction to this recipe or a recap of the process of making them.

But I don’t really have it in me right now.

Three on plate - edited

This week has been difficult.  For many, many people it has been devastating.

I have read dozens of thoughts across the web on the week’s events and I have appreciated each and every one of them.

But right now, I just need some:  Comfort.  Calm.  Serenity.

Three up close - edited

Scones do that for me.  Preparing them is soothing (the cutting of the butter or butter-like ingredients into the mixture; the folding in of berries) and eating them is even better.  A well made scone is one of my absolute most favorite things in the world.

So I present these scones to you today in a gesture of goodwill, because sometimes the simplest things can provide the comfort that we need most.  May they nourish your body and spirit.


Spelt Blueberry Scones

Adapted Just A Tad From Alisa Cooks (and Babycakes)

Makes 8-12 scones


Ingredients:  Two on plate further away 2 - edited

  • 2 cups spelt flour + more for rolling the blueberries in
  • 1 tblspn baking powder
  • ½ tspn sea salt
  • 1/3 cup hazelnut oil (can sub canola oil or similar)
  • 1/3 cup agave nectar
  • 1 tblspn vanilla extract
  • ¼ cup hot water
  • ¾ cup frozen blueberries
  • Cinnamon for dusting (optional)


  1. Preheat oven to 350 degrees.  Line a baking sheet with parchment (or spray lightly with cooking spray).
  2. Prepare your blueberries by placing them in a bowl with a couple of tablespoons of additional flour.  Roll around until blueberries are lightly coated with the flour.  This will help keep them from ‘bleeding’ into the scones as they bake.
  3. In a large bowl whisk together 2 cups flour, the baking powder, and salt.  When combined, add in the oil, agave and vanilla extract.  Stir together until just combined.
  4. Pour your hot water into the batter and stir again until batter is moistened.  Dump in the blueberries that have been rolled lightly in flour and fold them into the batter gently.
  5. To create similar-sized scones, use a measuring cup (I used a ¼ cup size) to scoop up batter and drop onto your prepared baking sheet.  If they are very tall, press down just slightly to even out.
  6. If you want the addition of an ever so slight cinnamon flavor (which is delicious), sprinkle cinnamon lightly over the top of each scone.
  7. Bake for 15-20 minutes or until the tops are golden and slightly firm to touch.  Remove from oven and let cool on baking sheet for 10 minutes.  Transfer to wire rack to let cool completely.  These can be stored at room temperature for 2-4 days (if they last that long!).

Recipe: Blueberry Jam (Filling the Blueberry Void)

For a while now, Mr. Move Eat Create has been lamenting the lack of blueberry jam.  Other jam flavors abound: strawberry, apricot, blackberry, raspberry and so on.  But, blueberry, he sadly noted, was missing.

I decided to fix that.

Knowing that blueberry season is quickly nearing its end, I thought I should act quickly.  So I snatched up two pints of locally grown blueberries and set about my kitchen to fill the blueberry jam void.

This is a fairly thin jam and has a really nice fresh flavor that is quite delicious spread on toast.  Mr. Move Eat Create also thinks it is amazing scooped onto some Nutulla-covered graham crackers.  To be fair, he thinks a good many things are great when combined with Nutella, but he’s probably right, nonetheless.

Jam.  Spread.  Nutella companion.  Whatever you want to do with it, enjoy!


Blueberry Jam


2 pints blueberries

½ cup cane sugar

1 tblspn freshly squeezed lemon juice


  1. Pick through your blueberries to ensure all traces of stems are removed and then wash them well.
  2. Put blueberries, sugar, and lemon juice into a medium sized pot over medium-high heat.
  3. As the blueberries warm up, begin to mash them with the back of a wooden spoon or potato masher.  It’s not necessary to completely mash them, as they will break down as they cook.
  4. Once the mixture starts to boil, reduce heat to medium.  Continue to mash as needed and stir, while cooking uncovered over medium heat for 20-25 minutes.  Skim off foam or skin that forms on the top as it cooks.
  5. The jam will still be quite thin, but you’ll know it’s ready to come off the heat when it has thickened enough to lightly coat the back of a wooden spoon when dipped into it.
  6. Remove from heat and let cool in the pot for an hour or two.  Skim off any remaining skin and pour into a jar.  Leave uncovered for several more hours or overnight in order to cool completely.  Cover and store in refrigerator.