Blueberry Lemon Scones
I had an eventful morning today! I woke up and felt inspired to bake some blueberry scones using only a small fraction of the 5 pounds worth of blueberries I purchased yesterday at a local farm in Pemberton, British Columbia! (side note: for those who don’t know yet, this is now where I am living)
I haven’t made scones many times before, so I knew I would have to rely on a recipe for this one. I turned to one of my favourites Cookie and Kate for a recipe that I knew would deliver a satisfying and nourishing scone.
I am starting to realize that baking is a sort of meditation for myself. I know many people’s schedules don’t allow for 6:30 am baking, and I am grateful that right now I am able to make it work.
I found this recipe easy to make. It doesn’t require a heap load of ingredients and you can make it vegan by using vegan butter instead of real butter. I follow a majority plant-based diet, but will still eat dairy and eggs from time-to-time. When I choose butter I aim to get grass-fed butter. I strive to buy from farmers whose cows have a good quality of life.
These blueberry lemon scones are just the right level of sweet. I ate mine today after lunch plain but you can definitely spruce it up with a little yogurt or jam or nut butter to top.
So without further ado, here is the recipe courtesy of Cookie and Kate which you can find also by clicking here.
1 ½ cups whole wheat pastry flour or whole wheat flour
½ cup whole wheat flour
1 tablespoon baking powder
3 tablespoons turbinado (raw cane) sugar, plus more for sprinkling on top
⅛ teaspoon salt
5 tablespoons cold unsalted butter
Zest of 1 lemon
1 cup blueberries (I used frozen but fresh would be even better!)
½ cup plain low fat Greek yogurt (I used 0% fat yogurt by Fage)
½ cup milk of choice (I used almond milk)
Preheat oven to 425 degrees Fahrenheit.
Combine flours, baking powder, sugar and salt in a bowl and whisk together.
Slice butter and drop into dry ingredients. If you have a pastry cutter, use it to cut the butter into the flour. If you don’t have a pastry cutter, use a knife to cut the butter into tiny pieces and mix it into the flour.
Add blueberries and lemon zest and gently stir. You can use frozen blueberries, no thawing necessary.
Gently mix in milk and yogurt. Eventually you’ll need to use your hands to knead the last of the flour into the dough.
Form dough into a circle about that’s about an inch deep all around. Cut the circle into 8 slices.
Separate slices and place on a baking sheet covered in parchment paper or foil.
Sprinkle the tops of the scones with a bit of raw sugar.
Bake for 15 minutes or until light brown.