So when I think of picking blueberries I always think of my grandmother. Cape Breton has some brilliant wild blueberries. This week for Sunday Supper we’re talking about being on the hunt. Foraging, finding cool wild things to eat. Well, blueberries always come to mind but since I’m in California my most forraged food is lemons from my lemon tree out back. Why not pair them together to make something sweet?
Blueberries obviously aren’t in season. Most people freeze them when they get them at their prime but if you have a dehydrator (or an oven and patience) I highly suggest dehydrating them! That way you can easily add them to baked goods without the bleeding, and granola and such.
Lemon Blueberry Scones
- 2 cups all-purpose flour
- 1/4 cup granulated sugar
- 2 tsp baking powder
- 1/2 tsp salt
- 1/4 cup margarine
- 1/2 cup plus 2 Tbsp non-dairy milk
- 1 tsp grated lemon zest
- 1 tsp vanilla extract
- 1 cup dried blueberries
- Non-dairy milk for brushing tops
- Granulated sugar for tops
- Preheat oven to 350°F. Grease baking sheet. In large bowl, mix flour, sugar, baking powder and salt. Cut in margarine with pastry blender or two knives until mixture resembles coarse meal.
- Mix non-dairy, milk, lemon zest, and vanilla in medium bowl. Stir in dried blueberries. Add to flour mixture, stirring just until moist (dough will be sticky).
- Turn dough out onto lightly floured surface. Pat into 2 circles about 3/4-inch thick and cut into scone triangles. Place 1/2 inch apart on baking sheet. (If making ahead, stop here, wrap tightly in plastic and refrigerate.) Brush tops with non-dairy milk, and sprinkle with sugar.
- Bake 12 to 14 minutes, until tops are lightly browned.
Spread it on Thick
- Homemade Mascarpone from That Skinny Chick Can Bake
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