Dried Blueberry & Lemon Scones
Ingredients
- ½ cup Mariani Sweetened Wild Blueberries (70 g)
- 2 cups all-purpose flour (250 g)
- ¼ cup granulated sugar (50 g)
- 1 tbsp baking powder (about 12 g)
- ½ tsp fine salt
- ¼ tsp ground cardamom
- ½ cup cold unsalted butter, cubed or grated (113 g)
- 1 tbsp finely grated lemon zest
- ½ cup buttermilk or heavy cream (120 ml)
- 1 large egg
- 1 tsp vanilla extract (5 ml)
- 1 tbsp fresh lemon juice (15 ml)
- Milk or cream, for brushing
- Coarse sugar, for sprinkling, optional
Instructions
- 1. Heat the oven to 400°F (200°C). Line a baking sheet with parchment.
- 2. In a large bowl, whisk flour, sugar, baking powder, salt, and cardamom. Cut in butter until the mix looks like coarse crumbs with a few pea-size bits.
- 3. Stir in the dried blueberries and lemon zest so they’re coated in flour.
- 4. In another bowl, whisk buttermilk, egg, vanilla, and lemon juice. Pour into the dry ingredients and stir gently just until a shaggy dough forms.
- 5. Turn onto a lightly floured surface, bring together, and pat into a 1-inch-thick round. Cut into 8 wedges and place 2 inches apart on the sheet.
- 6. Brush tops with milk or cream and sprinkle with coarse sugar, if using. Bake 18–22 minutes, until golden and set. Cool on the sheet 10 minutes before serving warm.
- Try this: Add 1 tbsp poppy seeds for a subtle crunch that works with lemon.
