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.
Blueberry Lemon Spelt Scones
- 3 cups organic all purpose, unbleached spelt flour also known as white spelt flour
- 2 tbsp baking powder
- 1/3 cup organic sugar
- 1 tsp sea salt
- 3/4 cup cold butter
- 1 1/4 cup buttermilk or yogurt and water to thin
- 1 cup fresh or frozen blueberries
- zest of 1 lemon
Preheat your oven to 400 degrees F and line a large baking sheet with parchment paper.
Sift the flour, baking powder, salt and lemon rind 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. Stir in 1/3 cup of the sugar and then gently fold in the blueberries.
Add the buttermilk and gently stir and fold until the dough forms. Transfer the dough to a floured surface and bring the dough together with floured hands. Flatten the dough gently into a disk about 1-1.5 inches high. Cut the circle into 8 scones.
Arrange the scones on the baking sheet, and bake 18-20 minutes or until golden brown on top.
- Optional: Before putting the scones in the oven, brush the top of each with buttermilk and sprinkle with course sugar.
- This recipe makes 8 large 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 6-8 scones each for a total of 12-16 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!