Marcella DiLonardo's chamomile blueberry scones from Bake the Seasons cookbook

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Comforting foods aren't just for the wintertime. Even in spring and summer, you can easily work in seasonal flavours and produce into various homey classic dishes. In Marcella DiLonardo's cookbook, Bake the Seasons, she offers inspiration for doing just that, from sweet to savoury. In this recipe for blueberry scones, she adds chamomile tea for a light floral note. Try making it with her go-to, Steven Smith Teamaker’s No. 67 Meadow blend.

3/4 cup heavy cream, plus more for brushing
1 chamomile tea bags
2¼ cups all-purpose flour
1/2 cup turbinado sugar, plus more for sprinkling
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp fine salt
1/2 cup cold unsalted butter, cubed
1 large egg, lightly beaten
1 tsp pure vanilla extract
1 cup fresh blueberries

Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.

In a small saucepan over low heat combine the cream and chamomile tea bag. Bring to a simmer, then remove from the heat and let steep for 5 to 10 minutes. Discard the tea bag and set aside the infused cream to cool.

In a large mixing bowl sift the flour, sugar, baking powder, baking soda and salt. Add the butter. Using your hands or a pastry cutter, work in the butter until the mixture resembles pea-sized crumbs. Add the egg, vanilla and cooled cream. Stir just until the dough comes together. Fold in the blueberries.

Transfer the dough to a lightly floured surface. Using your hands or a rolling pin, shape into a disc 1 to 1½ inches (2.5 to 4 cm) thick. Cut into 8 even wedges. Arrange wedges on the prepared baking sheet, brush the tops with cream. Sprinkle with sugar, if desired.

Bake for 20 minutes, or until the tops are golden brown. Let cool for 15 minutes on a rack before serving.

8 servings
Prep Time:
15 minutes
Cook Time:
25 minutes