Blueberry Scones Made with Ghee
Traditional scones are made with cold butter. I decided to try using cold ghee instead. I have substitute ghee often in my baking recipes, and find the result is just fine. The switch worked out for these scones- light and a bit crumbly inside, and a delicate crunch on top. The recipe comes from a special place too. When my husband and I were going through some old family belongings, we discovered my mother-in-law’s handwritten recipe book. Tucked among the pages was her version of scones. I kept the heart of her method, but used cold ghee and incorporated a few inspirations from other scone recipes. It felt meaningful to bring her recipe back to life in the kitchen, while also giving it a slight twist. Sometimes the best recipes are the ones that carry both tradition and a little experimentation.
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 all-purpose einkorn flour
½ cup whole cane sugar
½ tsp cream of tartar
2 ½ tsp 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 350F.
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!
Enjoy!
Hi I’m Evangeline! Welcome to my blog. I am mom and lover of all things health and wellness. By profession- a Registered Massage Therapist and Yoga & Ayurveda consultant. I started this blog back in the early days of Covid19 as a way to stay in touch with my clients, and it’s grown into a space to share what I love most. Here you’ll find health tips and nourishing recipes I make for my family, sprinkled with Ayurveda and Yoga wisdom. My hope is that these posts inspire you to care for yourself in small, joyful ways and feel a little more balanced in everyday life.