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Blueberry Lavender Scones

Makes 12 scones.


    The health benefits of blueberries are well known; coupled with the aromatic lavender, these scones are heavenly.


    Blueberry Lavender Scones


    • 3 cups (750 mL) all-purpose flour
    • 1/4 cup (60 mL) sugar
    • 1 Tbsp (15 mL) baking powder
    • 1 tsp (5 mL) dried lavender, chopped (or 2 tsp fresh)
    • 1/2 tsp (2 mL) salt
    • 3/4 cup 180 mL) unsalted butter, cut into pieces and chilled
    • 3/4 cup +1 tbsp (195 mL) milk
    • 1/4 cup (60 mL) honey
    • 2 tsp (10 mL) vanilla extract
    • 1/2 cup (2 mL) dried blueberries
    • Icing sugar for dusting



    Preheat oven to 375 F (190 C).


    Place all dry ingredients in a mixing bowl or in the bowl of an electric mixer fitted with the paddle attachment. Cut butter into dry ingredients until it resembles coarse meal. Stir together 3/4 cup (180 mL) milk, honey, and vanilla and add to dough. Mix just until dough comes together and stir in dried blueberries.


    Turn dough onto a lightly floured surface. Roll dough twice to a 1-in (2.5-cm) thickness, each time folding in half (this is the secret to a flaky scone).


    Now roll dough to 3/4-in (1.9-cm) thickness and cut desired shapes. Place on a greased or parchment-lined baking sheet and brush with remaining milk. Bake for 15 to 18 minutes, until tops are nicely browned.


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    This recipe is part of the Sweet Surrender collection.



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    Going Pro

    Going Pro

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