Drop scones made from sprouted wheat, fresh cream, cultured butter & pastured eggs, blueberries, wildflower honey and freshly-squeezed lemon juice.. For the Scones (adapted from a recipe by Mark Bittman) 1 cup organic sprouted wheat flour, plus more as needed 1 cup unbleached organic all-purpose flour 1/2 teaspoon fine sea salt 1 tablespoon aluminum-free baking … Continue reading Blueberry Cream Scones with Honey-Lemon Curd