Blueberry Maple Scones



Prep Time
10 Minutes
Cook Time
12 Minutes
Total Time
22 Minutes
Yield:
10 to 12 small biscuits
Chef:
Renée Lavallée
Source:
The Canteen

Ingredients: 

¼ cup Sugar
3 cups All Purpose Flour
1 tsp Baking Powder
½ cup Butter
1 Egg
¼ cup Nova Scotia Maple Syrup
¾ cup Buttermilk
1 Lemon, zest
1 Orange, zest
1 cup Nova Scotia Wild Blueberries, fresh or frozen
¼ cup Dried Blueberreis

Method: 

In a bowl combine sugar, flour and baking powder. Grate in the frozen butter and mix until it resembles coarse meal. In separate bowl, mix the egg, maple syrup, lemon zest, orange zest and buttermilk.

Add the blueberries to the dry ingredients. Pour the wet ingredients into the dry and mix gently. Pour onto a floured surface and gently bring dough together. Pat down with your hands until ½ inch (1cm) thick.

Cut into squares or circles (your choice). Place on parchment sheet lined baking tray. Bake for 10-12 minutes into a pre-heated 400°F (200°C) oven.



Photo of Blueberry Maple Scones
Blueberry Maple Scones