An ode to summer, an ode to humongous organic blueberries, an ode to a farmer named Jacob.
We arrived in the heat, the kind of heat that makes everything quiet. Here was this very tall, jolly looking man ready to show us around his farm… specifically his blueberries fields. Up onto the tractor and away we went. The fields were not endless like you might imagine, but it felt like a different world. All neatly planted in rows, but wild with native plants and grasses underneath and each bush heavily weighed down from fruit. It was all I could do to not reach out and snatch the fat blue orbs off the branches and into my mouth… which we did do later and which tasted heavenly.
Years later and I still relish the time that the blueberries are ready. Maybe it’s because they just taste so damn good, maybe it’s because I’ve met the hands that grow them, but just maybe it’s because when I pop a frozen one into my mouth in the depths of winter I am transported back to the tractor in the silent heat in the middle of the fields and me gently coaxing the fattest, bluest berries I can find off the branch.
I really do think blueberries and lemon go together like peanut butter and jelly… happy friends, carefully bouncing each other’s flavours back and forth over my tongue. Fair warning: these scones will not stick around long. Don’t even bother freezing some. Eat them all yourself (I won’t tell anyone, promise!) or invite a few friends over for tea.
If you liked this recipe you are going to love these ones!
Blueberry Lemon Spelt Scones
- 3 cups organic, all purpose spelt flour (also called white spelt flour) 350g (or 360g organic, all purpose wheat flour)
- 1 tbsp baking powder 12g
- 1/3 cup granulated sugar 75g
- 1 tsp sea salt 4g
- 3/4 cup cold, unsalted butter 170g
- 1 1/4 cups cold full fat buttermilk or cold full fat plain yogurt 312mL
- 1 tbsp lemon zest from approximately 1 lemon
- 1 cup blueberries fresh or frozen
Line a large baking sheet with parchment paper and set aside.
Whisk the flour, baking powder, sugar and salt together in a large bowl. Cut the butter into the flour mixture and then mix using a pastry blender or a large fork until the mixture resembles coarse crumbs. Set aside.
Measure out the buttermilk in a glass measuring cup, add the lemon zest and stir to combine. Add the blueberries to the flour mixture and toss to coat the berries in flour. Add the buttermilk mixture, then gently fold until the dough starts to come together. Transfer the dough to a floured surface and gently bring the dough together with lightly floured hands. Cut the dough in half and then shape and flatten each piece into a disc about 1-1.5 inches high. Cut each circle into 6 scones using a sharp knife or bench scraper. Arrange the scones on the baking sheet and place in the freezer for 15 minutes.
While the scones are in the freezer, preheat the oven to 400 degrees F. Bake for 20-25 minutes or until golden brown on the top.
- This recipe makes 12 small scones, but you can also cut the dough in half when you transfer it to your floured surface, shape each half into a disk and cut each disk into 4-6 scones each for a total of 8-12 scones.
- To make a vegan version of these scones, use coconut oil cold from the fridge in place of the butter and 1 cup of unsweetened almond milk in place of the buttermilk. The texture and taste is just as delicious!