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Blueberries scones

Author: Les Cultures de chez nous
Petit fuits 2
Portions -
Freezing No


  • 2 cups (500 ml) of flour
  • 1/3 cup (85 ml) of sugar
  • 1 tablespoon (15 ml) of baking powder
  • 1 teaspoon (5 ml) of salt
  • 1 tablespoon (15 ml) of lemon zest
  • 1/4 cup (60 ml) of butter
  • 1/3 cup (85 ml) of milk
  • 2 whisked eggs
  • 1 cup (250 ml) of bluebrries
  • Icing sugar
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  • Preheat oven at 400° F (200° C).
  • In a large bowl, whisk all 5 first ingredients. With a pastry blender, cut butter within the mixture until it forms crumbs. Whisk eggs lightly with milk. Add the mixture of milk, eggs and blueberries to dry ingredients all in one, then whisk with a fork until the dough comes off bowl sides.
  • Over a floured work suface, knead the dough 5 to 6 times until the dough gets smooth. Lay down a spoonful of dough over an oiled cookie sheet. Oven bake 12 to 15 minutes until the cookie starts to brown.
  • Cool down over the grill and sprinkle icing sugar.

Chef's notes

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