Sunday Blueberry Scones by L

We’re back in Prague and berries are everywhere! Strawberries, raspberries and blueberries (just to name a few) are the stars of our city’s Farmers Markets. It’s an explosion of berries here!

P2170263Having spent the last 6 weeks in Spain, where the weather was just too hot to be in the kitchen, I am suddenly struck by the baking bug. Maybe it has something to do with the berry boom, or that the weather in Prague is bearable enough to turn my oven back on. Whatever it is, I’m happy to be stirring up a commotion in my kitchen!


This baked treat comes from the cookbook Breakfast, Lunch, Tea.   I previously highlighted a few other recipes from this British owned Parisian bakery on the blog. The book features several recipes on scones, but this one is my favorite to bake and eat!

P2170266Blueberry Scones


2 cups plain flour

1 1/3 cup whole wheat flour

handful of cornmeal

2 heaping tablespoons baking powder

2 heaping tablespoons sugar

1 teaspoon salt

grated zest of 1 lemon

1/2 cup (110g) unsalted butter

2 handfuls blueberries

1 egg

1 1/4 cups milk

1 tablespoon demerara sugarP2170269

Preheat the oven 400F/200C

Grease or line a baking tray.

Sift both flours into bowl and add cornmeal.

Mix in the baking powder, sugar and salt.

Then cut the butter in pieces and add to the mix.

With your fingers, rub in the butter with the ingredients until it looks like breadcrumbs.

Mix in lemon zest.

Add blueberries and carefully mix the ingredients.

Beat egg in a large bowl and add milk.

Make a well in the middle of the dry ingredients, then pour in liquid.

Use a fork to begin blending ingredients, then use your hands.

Try not to over mix the dough. Lightly bring everything together.

The dough should not be sticky. If it’s too wet, add flour. Too dry, add milk.

On a lightly floured surface, roll the dough out to about an 1 1/4 inches (3 cm) thick.

Using a round 2 inch (5cm) cutter, cut the dough in rounds and place them on the baking sheet.

Sprinkle with demerara sugar and bake for 15-20 minutes.

Cool for ten minutes.

Serve with cream or butter.