Bread & Butter Kimberley Scone mix ingredients

Organic Freshly milled Flour (soft wheat, kamut, emmer, einkorn, red fife, spelt, rye), Organic cane sugar, Baking powder, Baking soda, Salt

Scone mix Variations

If you want to try something other than Blueberry Lemon Scones, here are some of our favourite variations.

Apple Cinnamon
Substitute small apple chunks for blueberries and add 1 tsp of ground cinnamon

Cheese
Substitute small chunks of sharp cheddar cheese for blueberries and substitute fresh cracked black pepper for the lemon zest. We recommend saving a few pieces of cheese to garnish in the last two minutes of baking so the cheese really shines.

Cherry
Substitute blueberries for pitted and halved chunks of organic BC cherries when they’re in season and skip the lemon zest.

Cranberry Orange
Blueberries and lemon can be swapped out for frozen cranberries and an orange using all the juice and zest. These are a personal favourite during winter months.

Peach Spice
Add 1 tsp of nutmeg and 1 tsp of ginger to the dry mix right away before adding the butter. Substitute berries for chunks of fresh peaches, if they’re extra juicy put the chunks layed out on a tray in the freezer for a an hour or two before adding them to the scones or subtract 2 Tbs of milk from the recipe.

Peaches & Cream
Add 1/2 tsp of nutmeg to the dry mix right away before adding the butter. Substitute berries for chunks of fresh peaches, if they’re extra juicy put the chunks layed out on a tray in the freezer for a an hour or two before adding them to the scones. Finally substitute milk for cream leaving 2 Tbs aside to brush on the scones just before baking.

Pecan
Add 1 1/2 tsp of cinnamon to the dry mix right away before adding the butter. Substitute pecans for berries.

Plum
Add 1 tsp of cardamom to the dry mix right away before adding the butter. Substitute chopped and pitted prune plums for berries. I leave the skins on for that beautiful purple colour to come through the scones.

Pumpkin
Add 1/4 tsp of each cinnamon, ginger, nutmeg, all spice, and clove to the dry mix right away before adding the butter. Substitute the berries with roasted pumpkin puree. May need to bake for an extra 2 minutes for the added moisture.

Rhubarb
Add 1/2 tsp of cinnamon and 1/2 tsp of (grated or ground) ginger to the dry mix right away before adding the butter. Use chunks of rhubarb instead of berries and use orange juice and zest in place of the lemon.

Strawberry
Use chopped strawberries instead of blueberries and add 1 tsp of vanilla extract to the milk.

Vanilla Bean
In place of blueberries scrape all the past out of one vanilla bean pod. Add 2 tsp of vanilla extract to the milk. While the scones are baking make a glaze by whisking together 1 cup of sifted powdered sugar, 1 tbsp of milk, 1 tsp of vanilla extract add more milk as needed to make a lose glaze to drizzle onto the scones once they are baked.

If there are any scones that we’ve made at the bakery that you would like added here please let us know!

Bread & Butter Kimberley Scone mix instructions for Blueberry Lemon Scones

  1. Chop cold butter into chunks and store in the fridge. Put aside Milk with 2 Tbsp of lemon juice stirred in.
  2. Whisk flour mixture in a large bowl and add lemon zest.
  3. With a pastry blender or by crossing knives cut cold butter into flour mix until butter is size of hazelnuts (no bigger than quarters no smaller than peas).
  4. Add milk & blueberries and mix thoroughly with hands for 3-5 minutes until all flour is wet. Mixture will be slightly wet but not overly soppy. There should be no dry flour.
  5. Lay out on the counter and squish tightly into a big circle 10 inches wide 2 inches in height and slice into 10 even pieces.
  6. Lay the pieces on a tray and place in the freezer for 20 minutes. Preheat oven to 400.
  7. Spread out chilled scones on parchment 1 inch apart.
  8. Bake at 400 for 4 minutes then turn down heat to 350 and bake for 18 minutes.
  9. Lift a scone and if it feels wet/soggy bake another 3 minutes, if not take out.
  10. Eat immediately with butter & jam.