Directions

• Line the bottom of an 8- or 9-inch pie or tart pan with plastic wrap. Arrange berries over the plastic in one layer. Set aside.
• In a medium bowl, mix together the spelt flour, all-purpose flour, baking powder, baking soda, salt, and shredded coconut. While breaking up any chunks in the brown sugar by hand, add it into the flour mixture and combine.
• Add the coconut oil and work it into the flour mixture with your fingers. Don’t knead or mash—just incorporate the oil as much as you can until it's evenly distributed.
• Finally, add the sourdough starter (or buttermilk or kefir). Use a wooden spoon or your fingers to work it in lightly until just combined in order to prevent gluten development as much as possible.
• Press the dough onto the blueberries in the pie or tart pan, forming an even layer of dough.
• Cover the crust with an additional plastic sheet and freeze for at least 4 hours, or up to overnight.
• Thirty minutes before baking, remove the pie pan from the freezer and preheat the oven to 400° F.
• Remove the scones from the pie pan and discard the plastic. Cut the dough into 8 slices, much like pizza.
• Arrange the scones on a parchment-lined or greased baking sheet.
• Bake for 30 minutes, or until golden brown and the blueberries are shriveled and leaky. Remove the sheet from the oven and once slightly cooled, flip the scones over so that the berries are on top. If desired (I did), dust the still-warm scones with a tiny bit of confectioners sugar, just for aesthetic reasons.
• Cool on a rack and enjoy warm.