wild blueberry scones with lemon glaze

After four years of trying, I’ve finally raced the birds to my blueberries. We have a hill, directly behind the farmhouse, covered in wild blueberry bushes. I couldn’t figure out why, every year, when I went to pick the berries the bushes were picked clean. Yesterday, I was pruning a tiny crab apple tree at the base of the hill, when I noticed a deep blue fat berry staring up at me. I couldn’t believe my eyes. The hill was ready to be plucked! As I picked, I realized the birds are not as hungry this summer because I’ve been feeding them. What started out as a way to bring birdsong to my flower gardens ended up saving my blueberries.

I started today by making a pot of coffee with a mournful ballad of longing for the Maritimes playing on the CBC morning show. I’ve loved the folk music of Eastern Canada since I was a little girl. I used to sing Farewell to Nova Scotia without knowing where Nova Scotia was but I was drawn to the sound. One of the lines from the song this morning, ‘Home is a place you vacation’ took my breathe away. Men and women leaving their birth place to find work. What starts out as a temporary way of supporting their families becomes a permanent way of life. A lifetime of going home for a visit.

Although I’ve spent a lifetime loving Maritime folk music, it never occurred to me that one day the stories would be mine

Wild Blueberry Scones with Lemon Glaze
Makes 8 large scones

Preheat oven 425*F

2 cups all purpose flour
¼ cup sugar
4 teaspoons baking powder
1 teaspoon salt
½ cup cold butter, cut into 8 pieces
1 egg + enough butter milk to make ¾ cup of liquid

1 cup fresh blueberries

Place flour, sugar, baking powder and salt in the bowl of your food processor.
Pulse several times to combine.
Add butter pieces and pulse until mixture resembles coarse meal.
Transfer mixture to a large mixing bowl, add blueberries and mix gently.
Add liquid., using a rubber spatula gently incorporate into flour/blueberry mixture.
Place dough on a heavily floured surface and bring together into one mass.
Sprinkle top with flour and shape into a large square 1 ½ “ high
Cut square into 4 equal pieces then cut each piece into halves, diagonally.
Place scones on a parchment lined baking sheet
Bake for 20 minutes
Remove from oven onto a cooling rack for ten minutes.

Lemon Glaze

½ cup icing sugar
Juice of ½ a lemon

Mix well.

Using the tines of a fork, drizzle scones liberally with glaze after they’ve cooled 10 minutes.

THE LOVE: Use a gentle touch so you don’t crush the blueberries during the mixing process.

printable recipe

one year ago: baba ganoush

two years ago: baked carrots with garlic, thyme and white wine

Thanks for reading.

  • meggie

    These look delish Mama! love you!

    • They were right up your alley! Have fun this weekend and be safe!

      • Meggie

        I made these a couple of weekends ago! HAnds down the BEST scones I have ever had!

  • This looks beautiful michelle! bookmarking it to try one day!! OmG, i have too many of your recipes bookmarked!!!

  • Hey I just realized there is no quantity stated for blueberries.. and “enough butter milk to make ¾ of liquid” – do you mean 3/4 cup of liquid?

    • I fixed this as soon as I saw your note. Too much going on here and I was rushing… Thanks for letting me know!

  • Brilliant! Feed the birds, keep them out of the blueberries. Your scones are so rustic and beautiful.

    • My mom told me that you can also buy netting to cover the bushes with. I’m going to give that a whirl nest summer.

  • Penny Wolfe

    Every year for the last I-don’t-know-how-many, we make the trek to MacKay’s to buy the biggest flat of blueberries we can to freeze and use throughout the year. We always buy some jams, jellies, and of course a warm blueberry pie. I think I will have to add blueberry scones with lemon glaze to the repertoire of what we make with them!

  • I’ve been craving a blueberry scone for the longest time now – but the price of berries always put me off 🙁 these look delicious!

    • Easy for me cause I just walk out my back door and pick them – so lucky!

  • My mom has been telling me to check out your blog for a long, long time… and I regret not listening sooner! Such a lovely space you have here! I’m a displaced Saint John-er (well, Quispamsis-er) in Vancouver, and each summer when I come home I buy my weight in those incredible little blueberries and bring them back as my carry-on 🙂 So jealous of your backyard bounty!

    • So lovely to meet you! I’m heading to your blog right now…

  • Pingback: highbush blueberry coffee cake | bite()

  • in Alaska :)

    what is icing sugar?

    • Hmmm…it might be called confectioner’s sugar. A powdery soft sugar to make frosting.

    • Anonymous

      hi in Ireland and England that’s what we call the white powder like sugar for making icing or frosting I think you guys say. I think it’s confectioners sugar on your side of the pond. hope that helps. 🙂

  • My goodness I need an editor! Thanks for letting me know!!!

    • Heath Robertson

      Thank you for the recipe! I know my wife will love them!