Whole Wheat Blueberry Scone-Cakes

I contemplated whether I should post this recipe or not, because technically it was a mistake. I set out to make whole wheat blueberry scones sweetened with pure maple syrup - something I make all of the time. The night before I had a few minutes, though, so I decided to go ahead and grind my flour and let it soak overnight per Nourishing Traditions. "Soaking" your grains neutralizes the phytic acid and makes the nutrients accessible. The thought crossed my mind that I would need to use a non-liquid sweetener since I was adding liquid upfront. I forgot. My mistake was evident as soon as I began mixing the maple syrup in. I went ahead and baked them up the same way I would any scone despite the loose consistency of the dough. They turned out delicious! More moist than a scone, but heftier than a pancake. So, Logan named them "scone-cakes". The best part is how well they freeze. Just freeze the scone-cakes individually on a parchment lined sheet and then put them in a zip-lock bag. When you are ready to have one, take one out and put it straight into the toaster! Barely crisp around the edges, yet soft and warm inside. They are plenty sweet, so we just topped them with homemade almond butter. I think I will be making this mistake more often!


2 ½ cups whole wheat pastry flour
¾ cup water plus 2 tablespoons whey, lemon juice, or vinegar
1/3 cup coconut oil
1 tablespoon baking powder
1/3 cup maple syrup
1 tablespoon vanilla
¼ cup hot water
1/3 cup ground flax
½ teaspoon salt
1 pint blueberries

The night before: Combine the flour and coconut oil in large bowl and mix until the oil is incorporated. Add the whey to the water and stir. Pour the whey/water over the flour and mix until all of the liquid is absorbed into the flour. Cover and let sit at room temperature overnight.

The next day: Preheat oven to 350 degrees. Give the soaked flour a quick stir. Add the baking powder and salt and fold into the flour making they are evenly distributed. Add the maple syrup, vanilla, flax, and hot water. Stir. Fold in the blueberries and let the batter sit for 10 minutes to thicken slightly. This batter will be thicker than pancake batter, but thinner than a scone batter.

Line two 12x18 baking sheets with parchment paper. Drop 1/3 cup sized portions of the batter onto the baking sheet (5 on each sheet). They will spread slightly so make sure there is plenty of room between them. Brush each top with a little coconut oil. Bake for 14 minutes and then rotate pans. Bake for another 7 minutes. Remove the pans from the oven and brush the tops with additional maple syrup. Cool for 10-15 before eating.

Makes 10 servings