100km Blueberry Scone Recipe
Scones are made using just a few simple ingredients yet we all know that they vary dramatically depending on the baker! So what separates one blueberry scone from another? The quality of ingredients AND the techniques used to craft these sweet, flaky treats!
Bold flavoured flour from K2 Milling, sweet and tart highland blueberries from Barrie Hill Farms, premium Ontario organic heavy cream from Harmony Organic, creamy Golden Dawn butter from Alliston Creamery, and small-flock free-run eggs from Homestead Farm. These are just a few of the components that make up this 100km Blueberry Scone Recipe so heavenly!
This blueberry scone recipe can be made entirely from the contents of our Breakfast Box for the week of May 11 - May 16.
Did you miss getting this box? Shop for all of these items in our add-ons in our Product Catalogue to make this 100km Blueberry Scone Recipe!
- 2 cups (256g) K2 Milling "Viking" AP flour (if possible, weigh your flour for a more consistent measurement!)
- 6 tbsp (75g) of granulated sugar
- 2½ tsp baking powder
- ½ tsp salt
- ½ cup (115g) Golden Dawn Unsalted Butter, Frozen
- ½ cup (120ml) heavy cream + 2 tbsp for brushing your scones
- 1 Homestead Farm egg
- 1½ tsp vanilla extract (optional)
- 1¼ cup (~200g) frozen Barrie Hill Blueberries (frozen, not thaw!)
- 1 cup icing sugar
- 3 tbsp lemon juice
Sift together your K2 Milling Viking Flour, sugar, baking powder, and salt together in a large bowl.
Cut your butter into small cubes, or grate it using a box grater. I like to put my butter in the freezer for 5-10 minutes after handling it to get it extra cold before cutting it into my dry ingredients!
Once it's cold, add the Golden Dawn butter it to your dry ingredients and combine with a pastry cutter (if you're using chunks of butter) or with two forks or your fingers (if you grated the butte) until your flour mixture looks like pea-sized crumbs.
Refrigerate this mixture again to get the butter nice and cold after handling. Cold butter is the key to a buttery delicious scone.
Now you're ready to combine your wet ingredients. Whisk together 1/2 cup of your Harmony Organic whipping cream, one Homestead Farm egg, and some vanilla extract (optional) in a small bowl.
Take your dry ingredients out of the fridge and pour your wet ingredients over your dry mixture. Next, take your heaping cup of Barrie Hill frozen blueberries and pour them into the dough. Mix together until your dough is moistened and there are no clumps of dry flour visible.
Pour your dough onto a clean, dry surface and take some excess flour to coat your hands to work with the dough (it will be sticky!) If your dough is too sticky or wet feeling, add a little more flour. Alternatively, if your dough seems on the dry side and isn't sticking together when pressed, add 1-2 more tablespoons more of your cream.
Form your scone dough into a disk and press it into a disc (approximately 1-2 inches thick. Cut your dough into 8 equal portions like you were slicing a pie.
Place the wedges on a lined baking sheet 2-3 inches apart and brush your scones with some of your extra heavy cream. Put them in the fridge for at least 15 minutes before popping them in the oven!
Preheat your oven to 400°F.
Once they are ready to be baked, you can sprinkle them with some coarse sugar if you like your scones with an extra pop of sweetness and crunch (if you have some on hand!)
Bake for 20-25 minutes or until golden brown around the edges and lightly browned on top. When ready, remove your blueberry scones from the oven and cool.
Optional! Lemon and blueberry is a killer flavour combination! I prefer my scones to be on the less sweet side, but if you're craving some extra sweetness with a tart finish, drizzle your scones with icing made from 1 cup of icing sugar and 3 tbsp of lemon juice if you have those ingredients on hand.
Scones will last on the counter room temperature for about 2 days or up to 5 days in the fridge (if they last in your household that long!). Enjoy!