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Blueberry sconeBlueberry Scone

Adapted from the 'buttermilk scone' recipe from "TARTINE" by Elisabeth M. Prueitt & Chad Robertson

Yield: 12 large scones


  • 3/4 cup dried blueberries
  • 4-3/4 cup all-purpose flour
  • 2/3 tablespoon Bakewell Cream
  • 1-3/4 teaspoon baking soda
  • 1/2 cup granulated sugar
  • 1-1/4 teaspoons salt
  • 1 cup + 1 tablespoon cold shortening
  • 1-1/2 cup buttermilk
  • 1 teaspoon lemon zest
  • 3 tablespoons unsalted butter ..... melted
  • granulated sugar for sprinkling

Original recipe uses 1 tablespoon baking powder and 3/4 teaspoon baking soda instead of bakewell cream and baking soda. Also it uses the unsalted butter instead of shortening.

Cooking Directions

  1. Preheat oven at 400 F (200 C).

  2. Combine the blueberries with warm water in a small bowl and set aside for 10 minutes until the blueberries are plumped.

  3. Shift the flour, Bakewell Cream, baking soda in to a bowl of a stand mixer fitted with the paddle attachment. Add the sugar and salt.

  4. Add the cold crisco by a small pieces over the dry ingredients. Pulse on and off so that you don't break down the butter too much. You want to end up with a coarse mixture with pea-sized lumps.

  5. Add the buttermilk, the lemon zest and blueberries and mix gently on low speed.

  6. Turn the dough out onto the lightly floured surface. Using your hands, pat t dough into a rectangle about 18 inches long, 5 inches wide, and 1-1/2 inches thick.

  7. Brush the top with teh melted butter and then sprinkle with the sugar.

  8. Using a large knife, cut the dough into 12 triangles. Transfer them to the prepared baking sheet.

  9. Bake the scones until the tops are lightly browned, 25 - 35 minutes. Remove from the oven and serve immediately.

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