A friend in Canada once pointed out
the blueberry fields from the car.

That scene stayed with me.

Each time I bake these scones,
I imagine those fields.

These blueberry scones are simple and quick to make.

Ingredients

250 g (about 2 cups) all-purpose flour
1½ tbsp baking powder
50 g (about 3½ tbsp) unsalted butter
1 tbsp sugar
A pinch of salt
1 large egg
100 ml (⅓ cup) milk
1 cup frozen blueberries

How to Make

1. Sift the flour and baking powder into a bowl.

2. Add the butter and cut it into the flour with a small knife until the mixture has a coarse, crumbly texture.

3. Add the sugar and salt.

4. Lightly mix the egg and milk in a separate bowl.

5. Pour the egg mixture into the center of the flour and add the frozen blueberries, without thawing, around it.

6. Gently bring everything together with a spatula. Stop mixing while a little dry flour is still visible.

7. Transfer the dough to a container and chill for about 1 hour.

8. Cut the chilled dough into pieces without reshaping them and place them on a baking sheet lined with parchment paper.

9. Bake at 220°C / 425°F for about 15 to 20 minutes.

Kitchen Note

A little flour can still be visible when you stop mixing.

Add the blueberries straight from the freezer without thawing. Mix quickly and chill the dough right away. This helps the blueberries keep their shape and keeps the scones looking beautiful.

From Hata Home Kitchen in Nara
Japanese home cooking, seasons, and everyday life from our kitchen near Horyuji Temple.