If you can't get your hands on saskatoons, fresh blueberries or blackcurrants would do quite nicely as well.
- 2 3/4 cups flour
- 1/2 cup sugar
- 1 tbsp baking powder
- 1 tsp lemon zest
- 1/2 tsp salt
- 1/2 cup cold unsalted butter
- 1 cup fresh saskatoon berries
- 1 cup buttermilk
- 1/4 cup heavy cream (reserve 1 tbsp)
- 1/2 tsp vanilla extract
- 3 tbsp turbinado sugar
- Preheat oven to 400F. Line a baking sheet with parchment paper, and set aside.
- In a large mixing bowl, combine flour, sugar, baking powder, lemon zest and salt. Using a pastry cutter or two knives, cut in the cold butter until the mixture resembles coarse crumbs. Stir in the saskatoon berries, then add the buttermilk, cream (reserving 1 tbsp of cream for later) and vanilla, and gently mix until the dough just barely comes together.
- Turn out the dough onto a clean work surface dusted with flour, and gently knead 5-6 times to finish incorporating any floury streaks. Roll out the dough to 1" thick, and cut out the scones using a 1" round cutter, gathering up the scraps and re-rolling until you have at least 24 scones.
- Arrange the scones on the prepared baking sheet, spacing them 1/2" apart. Brush the tops with remaining 1 tbsp cream, and sprinkle with turbinado sugar.
- Bake scones in preheated oven for 25-30 minutes, or until top is golden brown and a toothpick inserted in the centre comes out clean.
For an extra boost of lemony flavour, add 2 tbsp of finely chopped lemon thyme or lemon basil. It's entirely optional, but quite delightful.
- Prep Time: 15 mins
- Cook Time: 30 mins
- Category: Dessert