Wild Blueberry Scones
A huge thanks to chef Rob Laceby of Amherst Shore Country Inn for sharing this delicious scone recipe.
2 cups (500 mL) all-purpose flour
½ cup (125 mL) granulated sugar
4 tsp (20 mL) baking powder
½ cup (125 mL) cold Farmers Dairy butter, cubed
2 large eggs
¼ cup (60 mL) Farmers Dairy sour cream
1 tbsp (15 mL) super fine lemon zest (approx 2 lemons)
1/8 cup (30 mL) lemon juice
¾ cup (180 ml) fresh or frozen Nova Scotia wild blueberries
1 tbsp (15 mL) lemon juice
1/3 cup (80 mL) granulated sugar
- In large bowl, whisk together flour, sugar and baking powder. With pastry blender, 2 knives or a dinner fork, cut in butter until mixture is crumbly.
- In separate bowl, whisk together eggs, sour cream, lemon zest and juice; drizzle over dry ingredients, tossing with dinner fork until mixture clumps, and stir until it begins to form a ball of dough.
- Turn out onto well-floured surface. With floured hands, finish forming into a ball, kneading about 8 times and adding a little more flour if the dough is a bit too sticky.
- Fold in wild blueberries. If wild blueberries are frozen keep them frozen and dust them with flour first.
- Pat into 3/4-inch (2.5 cm) thick circle.
- To glaze, Brush with lemon juice; sprinkle with sugar.
- Cut into 16 wedge shaped pieces.Place on parchment paper-lined or lightly floured, rimless baking sheet, about ¾ inch apart. (If bottoms of scones tend to darken, double pan.)
- Bake in centre of oven at 350°F (180°C) until golden, about 12-15 minutes or 15-20 minutes for frozen berries.
Serve warm or let cool on rack.
* For an interesting variation substitute orange zest for lemon zest and orange juice for lemon juice.
Recipe courtesy of a July 2011 Reader’s Digest post by Valerie Howes.