Saskatoon season around Lillooet is always highly anticipated. Saskatoons grow wild around the area and are always a welcome addition to baking. The berries are similar to blueberries but are smaller, have more teeny seeds, and have a different flavor (maybe sweeter? It’s hard to describe!).
If you don’t have access to saskatoons you could sub in blueberries, no problem.
This is our basic, go-to scone recipe and can easily be used for tons of different flavor combos. I get 12 fairly good sized scones out of it but it can be halved to just get 6, if you prefer. Scones freeze well though so I say make the full batch!
4 cups flour
2/3 cup brown sugar
3 Tbsp baking powder
2 tsp baking soda
1 cup butter, cold
1 1/2 cups saskatoons
1 cup sour cream
1 cup buttermilk
Whisk together the flour, sugar, baking powder, and baking soda. Cut in the butter using 2 knives (or a pastry blender or pulse in a food processor) until mixture resembles coarse crumbs. Stir in the saskatoons.
Mix together the sour cream and buttermilk. Stir into the dry ingredients until dough comes together.
Place on lightly floured work surface and knead once or twice. You don’t want to over work the dough, just have it come together.
Roll into a rectangle about 1 inch thick. Cut into 12 triangles. You can also use a biscuit cutter if you want them a different shape. Just make sure they are about 1 inch thick.
At this point you can cover them and place in fridge overnight, to be baked in the morning OR you can continue on to baking them.
Preheat oven to 400. Line a cookie sheet with parchment paper and place scone wedges on the sheet about 2 inches apart.
Bake at 400 for approx 20 minutes – tops will be lightly golden and appear dry.
Remove from heat and serve warm or let cool to room temp.
Scones freeze very well. Just pop in the microwave for a few seconds to thaw and reheat. They are best eaten the day they are made but for a day or two they will still be good. I recommend reheating in the microwave for a few seconds to freshen.
Our saskatoon scones make a great on-the-go breakfast. They are sweet but not too sweet and travel well in a lunch bag.