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Maine Blueberry Scones

This recipe and photos were provided by Ben and Miranda Gustafson of The Modern Farmette and were originally published at 365Barrington.com.

Maine Blueberry Scones
Cook time:
15min
Prep time:
10min
Total time:
25min

Servings:
8 scones or 16 mini scones

Ingredients

  • 3 cups flour
  • 1/2 cup sugar
  • 5 tsp. baking powder
  • 1/2 tsp. salt
  • 3/4 cup butter (1 1/2 sticks)
  • 8oz dried blueberries
  • Zest of one lemon
  • 1 egg, beaten
  • 1 cup milk

Instructions

  • Preheat oven to 400ºF
  • In a large bowl, combine flour, sugar, baking powder and salt. Cut in butter.
  • Stir in blueberries and lemon zest. Mix milk and egg in a small bowl; stir into flour mixture until moistened.
  • Knead dough on a lightly floured surface. Roll dough out into a 1/2 inch thick round (or cut dough in half and roll each put into a 1/2 inch thick round to make 16 mini scones). Cut into 8 wedges and place on a lightly greased baking sheet.
  • Bake for 15 minutes or until golden brown.
By Heinen's Grocery Store
In 1929, Joe Heinen opened the doors of a small butcher shop on the east side of Cleveland, Ohio, aiming to establish himself as the city’s purveyor of quality meats. As customers came into Heinen’s new shop for their meat purchases, they began asking him to carry groceries as well. Joe added homemade peanut butter, pickles and donuts and by 1933, business had grown enough to include a line of produce and canned goods. Heinen’s Grocery Store was born.

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