Extremely Blueberry Scones

Processed with VSCO with s3 preset Processed with VSCO with s3 preset Processed with VSCO with s3 preset Processed with VSCO with s3 preset Processed with VSCO with s3 preset Processed with VSCO with s3 preset Processed with VSCO with s3 preset

Recipe: Extremely Blueberry Scones


  • 1 cup white flour
  • 1 cup… other flour (I used Spelt, but Smitten Kitchen recommends whole wheat)
  • Zest from one orange
  • 3 tbsp raw/light brown sugar
  • 2 tsp baking powder
  • 1/2 tsp salt
  • 5 tbsp cold butter (unsalted)
  • 1-2-3 cups blueberris
  • 2/3 cup whole milk
  • 1 egg
  • Finishing with raw sugar

Again… I used Smitten Kitchen’s recipe for making scones. This was my first time going ahead with a scone recipe that wasn’t specifically box-based – and good lord – I’m glad I did. I’m also really glad I went with orange zest rather than lemon, like the recipe indicated. The whole mixture of blueberry and orange isn’t “normal,” but it’s delicious! I had so much doubt about the dough, especially given how wet it is – but in the end? I’m pretty happy with how it came out. Probably my favorite part about baking is bringing my goods to other people, I can’t wait to bring some to my colleagues tomorrow!

  1. Preheat the oven to 400F/205C and prep your baking sheet with parchment paper
  2. Mix the flour, zest, sugar, salt and baking powder together in a mixing bowl. Here comes the fun part! Take the butter, and work it into the flour using your hands. I’m serious! It’s so much fun to just get your hands dirty mixing in small parts of butter into the flour mixture. You can use your mixer, but it’s probably more fun to do with your hands. Fun Mommy-and-Me activity in about 20 years for me
  3. Add the milk and blueberries next, and prepare for that dough to become incredibly sodden and sticky. It’s supposed to be, don’t worry.
  4. Flour your counter, and knead the dough as much as you can. It seems like you are losing half of the mixture on your hands and you aren’t (I swear). Create a 1-2 inch cake-like structure, an use a knife to cut it into wedges. Potentially I could have created more than six, but it felt like hearsay to not make these big fluffy pieces of art.
  5. Transfer them to your baking sheet and sprinkle with raw sugar, and brush with egg (though this part is optional).
  6. Bake for 15-17 minutes. P.L.E.A.S.E. E.A.T. W.A.R.M.

I am so happy. I just ate my scone, smeared with butter – and I have never been so content. Everything that was promised to me by a scone was offered. Let me admit, that when cooking this… I committed a major baking fault. I forgot the egg until ALMOST the final second, having to mix it in with the blueberries- somehow – the mixture became this gorgeous shade of egg-tinged dough. I don’t recommend that method, but you have to make these scones. I bet they taste out of this world with raspberries and lemon zest, or any of the other fruits/nuts/anything combinations. Next time, I think I’m going for walnuts and figs, maybe add some nutmeg in. Can you imagine!? Any baking plans/ideas?

2 Comments Add yours

  1. These look delicious, definitely will be trying these!


    1. Gabriella says:

      Please do 🙂 They’re super delicious! Especially with the spelt!

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

This site uses Akismet to reduce spam. Learn how your comment data is processed.