Blueberry Scones Made with Ghee

Apr 5

Last year my husband and I were going through some old family belongings and we came across my mother-in-law’s handwritten recipe book. Tucked among the pages was her recipe for scones. Seeing it written in her hand was really something, and it inspired me to bring the recipe back to life in my kitchen. I kept the heart of her method, and added in some inspiration from other scone recipes along the way. One small change I made was using cold ghee instead of the traditional cold butter. I often use ghee in my baking, both for its rich flavour and because it’s cherished in Ayurvedic cooking as a nourishing, digestive-friendly fat. Ghee is clarified butter.

The result is a scone that is light and slightly crumbly on the inside, with a delicate crunch on top. The ghee adds a subtle depth of flavor while still keeping the classic texture that makes scones so enjoyable. Whole cane sugar gives these scones a natural beige colour while providing minerals and antioxidants that are stripped from refined sugar. I love that this recipe blends family tradition, a touch of creativity, and a small nod to Ayurvedic ingredients I enjoy cooking with.

Ghee is available in many grocery stores, but you can easily make your own at a fraction of the cost. Check out my blog on how to make ghee.

Blueberry Scones Made with Ghee

Yields: 6-7
Prep Time: 15 minutes
Cooking Time: 20 minutes
Baking Temperature: 350°F/177°C

INGREDIENTS

1 cup + 2 tsp all-purpose einkorn flour
¼ cup whole cane sugar
¼ tsp cream of tartar
2 tsps baking powder
¼ tsp salt
¼ cup cold ghee, cut in pieces- about 55 grams
1 large egg whisked- separate a bit aside in a small bowl with ½ tsp water for an egg wash
¼ cup whole milk
½ cup frozen blueberries

INSTRUCTIONS

Preheat oven to 350°F.
Line a baking sheet with parchment paper. Set aside.
Combine flour, sugar, cream of tartar, baking powder, and salt all together in a medium size bowl.
In another but smaller bowl, whisk egg and milk together. Set aside.
Cut ghee in small pieces, and add to the dry ingredients bowl, cutting them with a pastry cutter or fork, or put in a food processor, and combine until you get a course meal texture.
Gradually add milk & egg mixture to the dry ingredients. Don’t overmix. Use your hands or a fork to bring batter all together.
Add frozen blueberries a bit a time, enough to take a spoonful of batter for each scone, so that there is minimal bleed of the blueberries into the batter.
Brush some egg wash on top of each scone.
Bake for 20 minutes. Let cool before serving.

Serve with butter or ghee, or with preserves, or both!