It’s a Good Friday, isn’t it? Easter weekend holds lots of special memories for me, and I’m a firm believer that the best way to celebrate is with food. If this weekend has you hosting family and friends or in need of a little springtime baking inspiration, I’ve totally got you covered. Today I’m sharing a recipe for these chamomile blueberry scones and I’ve also rounded up a few of my favorite cakes, pies, and other treats that are perfect for baking over the next few days. Let’s dive in!
The recipe for these chamomile blueberry scones is straightforward and delicious, a nugget of breakfast gold from Marcella DiLonardo’s new book, Bake the Seasons. I have
stalked followed Marcella on social media for a number of years now and was delighted when she offered to send me a copy of her first publication. Bake the Seasons is full of seasonally appropriate recipes for everyday life and there are about 20 in there that I was dying to try right away. I opted to take these chamomile blueberry scones out for a ride, and they did not disappoint.
If you’ve never baked with chamomile before, anticipate it being used similarly to how we bake with Earl Grey, Lavender, and other infusible herbs and leaves. The chamomile flavor is mild but noticeable and lends an almost floral flavor to these otherwise ordinary breakfast scones. The dough here is a butter and cream based dough that comes together quickly and is irresistible. I’m always a fan of dough but I definitely took more than my fair share when making these. Perfectly sweet, lightly scented, and intensely buttery, these blueberry scones are serious breakfast business that you’ll want in your life ASAP.
If you’re unsure about using the chamomile, take heart, because I have found it to be totally optional. These blueberry scones are ridiculous delish all on their own, so feel free to skip the tea if you’d prefer. I baked several batches and froze the cooled scones for the future. My kids have enjoyed fresh-tasting breakfast scones nearly everyday these past few weeks, because they reheat well in the oven and crisp right back up like a dream. Truly, these blueberry scones are the weekend warriors your mornings have been waiting for.
To round out the springtime must-bakes, I’ve assembled a list of favorite recipes from this site that are perfect for your weekend festivities. Whether you’re celebrating with family at home, potlucking at your local church, or making sweet nibbles for your kiddos, I’ve totally got you covered. Just pick a favorite below and then check out the direct links to the recipes! If you’re in need of more seasonal baked goods, check out Marcella’s book and bake away. I really think you’ll enjoy it! Happy Easter weekend!Print
Chamomile Blueberry Scones and Easter Recipe Round-up!
These chamomile blueberry scones are a butter and cream breakfast treat infused with tea. Little pockets of blueberries make these irresistible!
- Prep Time: 20
- Cook Time: 20
- Total Time: 40 minutes
- Yield: 9 1x
- Category: Breakfast
- ¾ cup (175 mL) heavy cream, plus more for brushing
- 1 chamomile tea bag
- 2–1/4 cups (315 gm) all-purpose flour
- ½ cup (100 gm) turbinado sugar
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ cup (113 gm) unsalted butter, cold and chopped
- 1 large egg, beaten
- 1 teaspoon vanilla
- 1 cup fresh blueberries
- Preheat the oven to 400 degrees and line a baking sheet with parchment paper.
- In a small saucepan over low heat, combine the cream and chamomile tea bag. Bring to a simmer, then remove from the heat and let steep for 5 to 10 minutes. Discard the tea bag and set aside the infused cream to cool in the fridge.
- In a large mixing bowl, sift the flour, sugar, baking powder, baking soda, and salt. Add the butter. Using your hands or a pastry cutter, work in the butter until the mixture resembles pea-sized crumbs. Add the egg, vanilla, and cooled cream. Stir just until the dough comes together. Fold in the blueberries.
- Transfer the dough to a lightly floured surface. Using your hands or a rolling pin, shape into a disk 1 to 1-1/2 inches thick. Cut into 8 even wedges or use a 2” biscuit cutter to cut out rounds of dough. Arrange pieces on the prepared baking sheet, brush the tops with cream. Sprinkle with sugar, if desired.
- Bake for 20 minutes, or until the tops are golden brown. Let cool for 15 minutes on a rack before serving.