Blueberry Orange Scones


I made these Blueberry Orange Scones yesterday morning to rave reviews by adapting my favorite scone recipe from Myrtle Allen’s Cooking at Ballymaloe House Cookbook.

Here is my adaptation:

Makes 6-8 scones

1c white spelt flour
1c einkorn flour
1 1/2 tsp honey or palm sugar
1 stick of unsalted butter cut into pieces
1/2 tsp baking soda
1/4 tsp salt
Grated zest of 1 orange
1 tsp vanilla extract
1 pint of blueberries washed and sorted
3/4c buttermilk (whole is preferable)
Optional sprinkle of palm sugar on top

Preheat oven to 400 degress – convection.

Mix dry with butter until mixture resembles fine crumbs. I use my hands but you can do it in the food processor. Then add the fruit – I used a pint of blueberries and zest of 1 orange and a 1tsp of vanilla extract. Mix well to coat the blueberries. Then add the buttermilk to combine. If the mixture is too dry add more buttermilk. Turn out on to parchment paper lined cookie sheet and press into a round (about 3/4″ thick – or to taste). Score into 8 pieces. Optional to sprinkle a bit of sugar on top. Put in preheated 400 degree oven for 16-20 minutes or until internal temp is higher than 180 degrees and the top is nicely browned. Cut into 6-8 pieces following your score marks. I find these taste even better the next day. They also freeze extremely well.

Here is the book the original recipe is in: – I highly recommend the book if you enjoy Irish cooking recipes. It’s not a huge book and features about 100 recipes but they are all very accessible.

Here is the basic scone recipe:

2c flour, 1/2 stick of cold butter cut into pieces, 1/2tsp baking soda 1/4 tsp salt and optional 1 1/2 tsp sugar and 3/4 c buttermilk to pull it together

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