Tundra Flower & Wild Blueberry Scones

Makes 8 scones.

Rye flour adds a slightly savory note to these tender scones and complements the fennel in our Tundra Flower Blend. The spiced sugar topping bakes up crunchy and provides an additional burst of Tundra's blueberry flavor.

The scones keep well at room temperature for 2–3 days and can be reheated in a warm oven. If you're lucky enough to live in a region where wild blueberries grow, make the scones with fresh berries during their short season — use 1 heaping cup of fresh berries in place of the frozen berries.

For scones:
2 teaspoons Tundra Flower Blend
1¼ cups (150g) all-purpose flour
¾ cup (90g) rye flour
¼ cup (50g) sugar
2½ teaspoons baking powder
¾ teaspoon sea salt
1 large egg
½ cup plus 2 tablespoons (150 mL) heavy cream, cold
½ cup (1 stick) unsalted butter, frozen
½ cup (heaped) frozen wild blueberries, do not thaw

For topping:
3 teaspoons sugar
1½ teaspoons Tundra Flower Blend
1 tablespoon heavy cream, for brushing

Put the Tundra Flower Blend, both flours, sugar, baking powder, and salt into a large mixing bowl and whisk to combine.

Separately, add the egg to the cream and whisk gently until completely combined.

Grate the butter into the flour mixture on the large holes of a box grater. Use a pastry cutter (or two dinner knives) to cut the butter into the flour until the but­ter is evenly distributed and in pea-sized crumbles. Add the blueberries and toss to distribute.

Pour the cream mixture into the flour mixture. Use a spatula with quick, strong strokes to fold the ingredients until just combined. Working in the bowl and using your hands, gently knead the dough 5–6 times until no dry flour remains.

Transfer the dough onto a sheet of parchment paper (cut to the size of your bak­ing sheet) and pat it into an 8-inch disk. Cut the disk into 8 wedges using a bench scraper or sharp knife. Using the parchment, lift the dough onto a plate and chill in the refrigerator or freezer for 15 minutes.

While the dough chills, preheat the oven to 400° F. Prepare the topping by putting the sugar and Tundra for into a small bowl, stir to mix. 

Remove the scones from the fridge or freezer. Lift the parchment (and scones) onto a baking sheet and gently rearrange scones so that there is 2 inches between each wedge. Brush the scones with the heavy cream using a pastry brush, then sprinkle generously with the Tundra-sugar mixture.

Bake until golden brown around the edges and lightly browned on top, about 22 minutes. Let cool for at least 5 minutes before enjoying.


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