The COOK and the BAKER

Seasonal recipe blog from our farm kitchen to yours. Family meals, appetizers, breads, and desserts sprinkled with a touch of culinary exploration from around the world.

Maine Blueberry Scones

We’re all about tea time around here. One of our favorite afternoon tea treats is fresh scones paired with some loose-leaf earl grey. Whenever we visit New England, we always try to bring a little East Coast back with us. These scones can be made in a variety of ways, but today we’re sharing one of our favorites. These traditional scones are baked with dried, handpicked blueberries – straight from the heart of Maine. 😊


maine-blueberry-scones_barrington-il_modern-farmette_005Maine Blueberry Scones (Yields: 8 scones or 16 mini scones)


  • 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


  1. Preheat oven to 400ºF.
  2. 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.
  3. 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.
  4. Bake for 15 minutes or until golden brown.



Ben & Miranda

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