This delicious BC blueberry scone recipe is quick enough to be ready for breakfast
Fresh B.C. blueberry season may be over but that doesn't mean that you can't enjoy these delicious little orbs all year long. Blueberries freeze incredibly well and can be available to grab and throw into baking whenever you are in the mood.
Fresh scones are a treat in the morning and this recipe from my mom Marion Schell is quick and easy enough to whip up and have ready for your coffee. Try this recipe with other berries like strawberries or cranberries and substitute lemon zest for the orange zest if you feel like it.
2 2/3 cup flour
1/3 cup ground flaxseeds
¼ cup sugar
1 pkg vanilla sugar (optional)
4 tsp baking powder
1 tsp salt
1 orange, zest only
½ cup cold butter
1 cup buttermilk
1 ½ cup B.C. blueberries
1 egg, whisked in a bowl for egg wash
Preheat oven to 375 degrees. Mix together dry ingredients. Cut in butter with pastry blender - mixture should resemble coarse crumbs.
Add blueberries and orange zest and mix well. Add buttermilk and mix until just blended. Divide dough into 8 pieces, press flat (*note: do not over handle the dough). Place each piece on to a parchment lined baking sheet. Brush with egg wash.
Bake for 40 minutes and enjoy!
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