If there’s one thing that defines my values as a foodie (other than taste; the buck always stops there), it’s eat local. Supporting local farmers and eating seasonally is something I’m really passionate about, because it’s good for the economy, and the more money that stays in our local economy, the better it is for everyone.
That’s why I’m really stoked to have BC Blueberries on board as a partner for my Wellness Show Cooking demonstration. I’ll be using BC Blueberries in my vegan barbecue sauce when I do my thang on March 5.
March 5, tho! That’s a long way away! I thought in the mean time, I’d share a different recipe with you that utilizes that plump, sweet berry. It’s a superfood, too!
This is a version of a recipe that’s going to be in my cookbook. The cookbook version is of course vegan.
I really love pairing herbaceous, or savory notes with sweet recipes. If you think about plants that are happy growing together, like basil and tomato, it’s no wonder that those things taste good in the same recipe. Mmm. Now I want a caprese salad.
For this recipe, blueberries play nicely alongside the rosemary. If it were the summer, I’d swap out the rosemary (which is hearty and woody and is still very abundant in my garden even in the dead of winter here in Vancouver) for a more delicate lemon thyme. The lemon flavor will echo the lemon in the scone that gives it that brightness.
I wouldn’t characterize these as a delicate tea scone. They are hearty and make a great grab-and-go breakfast, or a nice after-school snack.
Blueberry Scones with Lemon, Rosemary and Oatmeal
- 1 cup all purpose flour
- 3 tbsp granulated sugar
- 1 1/2 tsp baking powder
- 1 cup oats
- 1/3 cup cold butter, cut into small cubes
- 1/2 cup fresh or frozen blueberries
- zest of one lemon
- 1 tsp chopped fresh rosemary or thyme
- 1 egg
- 1/4 cup milk
- Glaze: 1 cup icing sugar, plus 2 tbsp (approx) freshly squeezed lemon juice
- In a large bowl, place the flour, baking powder, sugar, lemon zest, rosemary and oats, along with a pinch of salt. Stir well.
- Add the butter and mush it all together until the mixture starts to resemble coarse crumbs (you can use your hands for this step).
- Beat the egg and milk together, then add to the dry ingredients. Stir well until it all comes together in a wet ball.
- Sprinkle a little flour on your work surface, and place the scone ball on it. The dough will be wetish, so carefully pat it out into a circle. Cut the circle in half, then into quarters, then into eighths. Remove each triangle carefully to a parchment-lined baking pan. Brush with additional milk.
- Bake in a preheated 400 degree oven for about 20 minutes, or until the scones are toasty on top.
- Remove from oven and let cool on the pan slightly, then move to a wire rack to cool completely.
- To glaze: Place the icing sugar in a small bowl, and slowly begin adding the lemon juice, a little at a time, until you get the right consistency. you want the glaze to be runny enough that it will drip off of a spoon or the end of your whisk, but not so runny that it’s not opaque when it lands on the scone. Drizzle the glaze over the scones and serve.