Books to Belly; Blueberries for Sal & Whole Wheat Blueberry Scones

I've had this recipe for whole wheat blueberry scones hanging on my fridge for months. As soon as Gaga (my mom!) gave us the book Blueberries for Sal, I knew it was go time!  

My kids immediately loved the story because my dads name is Sal! They were so excited that Paw-Paws name was in the title of our next story and inspiration for scones.

I fell in love with this story before reading a word. The first page is wordless, depicting a little girl in the kitchen with her mom (need I say more!). Chloe said, "look ma, just like me and you"...as I was thinking the very same thing. Chloe had made a text to self connection with the story by comparing herself in the kitchen with me, to the little girl in the story and her mom- before even starting the actual reading. I was glad to see she was interested from the start because of this connection. As Sal and her mom head out to collect blueberries to can for the winter ahead, a bear and her cub go out to eat as much blueberries as they can for their winter hibernation ahead. The comparison between the human mom and child and the bear mom and cub is so sweet and similar in nature. Chloe and Max were both anxious to go blueberry picking after the story- so what's a city girl to do? Pack up the car and drive straight to Trader Joe's of course! 

As for the scones, they came out fantastic for our first go at them. I'm not a baker! However, I had my trustee sous chef Chloe at my side who also helped take care of my thumb that had a nasty run in with the grater (yikes!!!). Needless to say, the scones are long gone and the fam is not so patiently awaiting a second batch. Maybe when the thumb is fully healed! 

Whole Wheat Blueberry Scones (recipe from Parents magazine)

Ingredients

• 1 cup whole-wheat flour
• 1/2 cup plus 2 Tbs. old-fashioned oats, divided
• 1/2 cup packed brown sugar
• 1 tsp. baking powder
• 1/2 stick unsalted butter (1/4 cup), frozen
• 1 egg, beaten
• 1/3 cup light sour cream
• 1 tsp. vanilla extract
• 1 cup fresh blueberries (of course!)
• 1 Tbs. coarse sugar

Preheat oven to 350 degrees and line a baking sheet with parchment. In a bowl, mix flour, 1/2 cup pats, brown sugar, and baking powder. Grate (yikes- be careful!) butter into flour mixture using the largest holes of a box grater; mix. 

In a small bowl, whisk egg, sour cream, and vanilla. Stir in berries. Gently stir liquid mixture into flour mixture until combined. Use your hands to bring dough together. Refrigerate 15 minutes if sticky.

Mix remaining 2 tbs. oats with coarse sugar. Sprinkle half of it over a cutting board. Form dough into 2-4 in. rounds using your hands. Set them in oat mixture; press lightly. Top with remaining oats and sugar.

Cut rounds into 6 wedges each. Set on a cookie sheet at least 1 in. apart; bake for 24 to 26 minutes.

We hope you enjoy Blueberries for Sal and the whole wheat blueberry scones as much as we did!