Here on Canada’s East Coast we are in the midst of blueberry season! We’re lucky in this part of the world to have thousands of acres of wild blueberries that grow naturally in the acid soils of Atlantic Canada.
Blueberries are one of the most popular summer treats of all time. They are sweet, succulent, full of nutrients, and can be eaten freshly picked, as well as, incorporated into a variety of recipes.
Blueberries and lemons are best friends and go really well together in everything from pies to muffins and cakes to jams!
Please excuse the shadow in the bowl, it was fairly early in the morning and I couldn’t seem to get rid of it!
Toss these little blue gems gently in the flour to coat them. Doing this prevents the berries from sinking to the bottom of the dough during baking.
Add your wet ingredients and stir very gently to incorporate. I used a rubber spatula rather than a spoon as it was easier to gently mix the batter. What you are trying to avoid as much as possible is breaking the berries. The juice from the berries will stain the batter.
It takes a few extra minutes and a bit of patience to get everything mixed together, but the contrast between the creamy coloured dough and the beautiful blue berries is worth it!
Put the ball of dough onto a lightly floured, parchment lined sheet pan. Lightly flour your hand and then gently press the dough into a circle. Cut dough in half and then, depending on how large you want your scones, each half into three or four triangles.
Traditionally served with clotted cream (which I have never found here on the east coast), I like to split my scone in half and spread each piece with a little butter, or some nice blueberry jam or lemon curd would also be tasty!
- 2 cups (500 ml) all-purpose flour, plus more for dusting
- ¼ cup (60 ml) granulated sugar
- 1 tbsp (15 ml) baking powder
- 1 tsp (5 ml) salt
- 6 tbsp (90 ml) cold unsalted butter
- 2 large eggs
- ½ cup (125 ml) 35% whipping cream
- 1 cup (250 ml) fresh blueberries, washed and dried
- zest from one large lemon
- Preheat oven to 400°F (200°C). Line baking sheet with parchment paper.
- To a large bowl, add flour, sugar, baking powder, salt, lemon zest and butter. Using your fingers or a pastry cutter, gently work together until the mixture resembles coarse crumbs.
- In another bowl, crack in eggs, using a fork break up the egg and beat together. Add cream and continue beating with the fork until completely combined.
- Add the egg and cream mix to the flour mixture and stir gently until all the flour has been incorporated. (Don’t over mix or your scones will be tough)
- Add blueberries and VERY GENTLY (try not to break the berries) mix to combine
- Scrape mixture onto floured work surface.
- Shape into a ball and place on lightly flowered parchment lined sheet pan.
- Using palm of your hand, flatten ball into a disc shape – 1-3/4 inch (4.5 cm) thick.
- Cut disc in half and then each half into three triangular pieces.
- Optional - Sprinkle scones with crystallized sanding sugar.
- Place in fridge for 15 minutes to firm up the butter. (This will result in a more tender scone)
- Transfer to preheated oven and bake for 18-22 minutes (or until golden).
- Recut scones on previous markings and cool slightly before serving.
As always, if you have any questions at all, please feel free to ask and I will do my very best to answer!
Have you ever made scones? What is your favourite?
What about “clotted cream”, have you ever found it here in Canada?