Blueberry Season. It’s a happy day indeed when our local blueberries come in. Nothing better than eating a half pint in the car on the way back from the farm stand, making a mental note that next time we’ll buy more. One should always remember not to go food shopping when hungry, but even if we’re not hungry, the sight of those plump and juicy blueberries is irresistible.
Enlist the kids
It’s also great fun to pick blueberries with your kids or grandkids, it goes fast, they don’t get bored, and the bounty will keep in the *freezer all year, supplying baked goods and smoothies all winter long. Regardless of what some experts tell you, these frozen berries will keep a full year in your freezer. One of our local organic berry farms actually offers gallon bags of frozen blueberries in late spring at a nice discount, making room for this year’s harvest.
Memories
Blueberries have a special place in my heart’s memory. Every summer, my brothers and I would head out to this old abandoned farm with my mom and grandmother to pick high bush blueberries in great abundance. We fashioned lengths of rope to our buckets to wear around our necks so both hands were free to pick from the massive field. We brought back gallons, and mom would go to work making jams and preserves, a beautiful pie of course, blueberry pancakes and muffins, and what we didn’t eat that week went into the freezer for another time. There were blueberries at every meal, and our favorite snack was berries and cream, which was really just blueberries in milk with a bit of sugar mixed in.
You can’t have too many
There is no such thing as too many blueberries. However, I don’t hoard anywhere near the harvests of my childhood, but I freeze several gallons for use all year, and can enjoy fresh through September from our local farms.
Blueberries and lavender
At the farmers market this week, in addition to my quart of blueberries, I found some fragrant lavender and knew I needed to combine the two. I love making muffins and scones because they freeze beautifully, and this combination sounded really delicious. Lavender is an underused herb, but lends itself well to baked goods and even savory dishes. Use a light hand though, as this herb is strong, especially the dried flowers. Stuff as many blueberries in your muffins or scones as possible. My mom said to use only enough batter to hold the berries together!
Scones vs. muffins
These scones are quite tender, and keep well for a couple of days, or freeze. I’ve made plant buttermilk here with soy milk and vinegar, but if you have buttermilk on hand, you can certainly use that. I know there will be questions, so let’s talk for a minute about scones versus muffins. Both are quick breads, but their ingredients, prep and baking techniques, and finished product are quite different.
Similar but different
Scones usually do not contain eggs, but some recipes do. Often, one combines chilled butter with the dry ingredients before adding the liquid, much like a (American) savory biscuit. They are crumblier than a muffin, more dense, not as sweet, and are baked on a sheet. Most contain a fresh or dried fruit, and maybe some spices. Muffins are sweeter, softer and textured more like a cake, often use eggs, and contain everything imaginable from chocolate chips to pineapple, and they are cooked in muffin cups. A light hand in mixing is also important for muffins. Muffins are quicker to make than scones and not as messy.
Do you have a favorite? Are you in the scone or muffin camp? Maybe both? There’s plenty to go around, so enjoy!
Irresistible Blueberry Lavender Scones
- 250 g. (2 cups) whole wheat flour (King Arthur golden wheat)
- 185 g. (1 ¼ cups) unbleached organic all-purpose flour
- 2 ½ tsp. non-aluminum baking powder
- ½ tsp. baking soda
- ½ tsp. salt
- 2 tbsp. fresh lavender flowers, or 1 tbsp. dried
- 1 ½ sticks butter or vegan butter, cold and grated
- 1 cup unsweetened plant milk, or dairy
- 1 tbsp. white vinegar or lemon juice
- 2 tbsp. coconut sugar
- 2 tsp. vanilla extract
- 2 cups blueberries, fresh or frozen
- 1 small egg and a little water for an egg glaze
Preheat oven to 425 F. (215 C.) degrees or (400 F. (200 C.) convection fan. Line a baking sheet with parchment or silicone mat.
In a large bowl, combine flours, baking powder, soda, salt, and lavender. Set aside. Add vinegar to the milk and let set for a few minutes. Then toss in the sugar and vanilla, and whisk gently until combined.
Get your surface ready for rolling, dust lightly with flour. Add the grated butter to the dry ingredients and combine with a pastry blender until a mealy texture. Toss in the blueberries and mix well, make a well in the center, and pour in the liquid ingredients. With your floured hands, fold the dry over the wet a few times until it starts to come together, then turn out onto your floured board. Very gently, combine the ingredients using a fold over a few times, you don’t want to develop the gluten and end up with tough scones. Push into a large round disc a little over an inch thick. Cut the circle into eight wedges. If you want smaller scones, you can use a biscuit cutter, and reroll one time any leftover dough, and there will be some. The advantage of the wedge method is no waste at all, and the scones stay soft.
Place on the parchment. Make an egg glaze with the egg and about a tablespoon of water to thin it out. Brush gently on the scones, and pop them in the oven. Set your timer for 10 minutes, turn the pan, and cook another seven or eight, until browned.
Moist and tender, serve straight up, they really need nothing else. But you can add butter, or a drizzle with a bit of honey, top with a little cream or dollop of lemon curd. No reason not to gild the lily!
Blueberry Ginger Scones:
Omit the lavender and add a grated one-inch knob of fresh ginger and a third cup of candied ginger, minced. This is really good.
*To freeze blueberries:
Easy, and so rewarding in the middle of winter. First, pick through and remove any stubborn stems or too-soft berries. Pat dry with a towel and place in a single layer on a baking sheet. Pop in the freezer until firm, then decant into a freezer container for use all winter. The berries will remain separate so you can take out just as much as you like.
Copyright 2025– or current year, The New Vintage Kitchen. Dorothy Grover-Read. Unattributed use of this material and photographs is strictly prohibited. Reposting and links may be used, provided that credit is given to The New Vintage Kitchen, with active link and direction to this original post.
Supporter of: Slow Food Fair Trade USA Northeast Organic Farmers Association EcoWatch Let’s Save Our Planet No Kid Hungry Hunger Free Vermont Environmental Working Group World Central KitchenSustainable America Seed Savers Exchange Global Plastics Laws
Save the Children Vermont Farm to Plate
Our posts and images are created by a human, not by AI. We like it that way.
“Blueberry picking is a reminder that even the simplest things can bring the greatest joy. It’s a reminder to appreciate life’s little treasures.”
,Than you, Dorothy, for your ideas. I have blueberries every day.
Joanna
They are so good, and filled with phytonutrients and all kinds of good stuff for our bodies!
Yum – and I love ANYTHING lavender!
I’m with you on that! Lavender all the way, starting with lavender lemonade in this heat.
Love, love blueberries
I know! Just looking at them makes me happy.
You read my mind…….I’ve been wanting scones. 🍃💜
They’re waiting for you my dear!
On my way!!!
❤️🫐🫐
Looks great! Never tried making the combination of lavender & blueberry before, will definitely try this next time
Thank you so much. The lavender and blueberry are great companions!
Every 4th of July when we were in New Hampshire at our farm, I would go out and pick blue berries that grew at the edge of our orchard. They were the tiny ones and were so good. Your scones look terrific.
Thank you Karen! Oh, we loved the little low-bush blueberries as well when we were kids. So sweet!
Sounds delicious! I love scones with clotted cream or Lemon curd.
Next year, time for me to add lavender plants!
Lemon curd would be absolutely perfect with these! You bring the curd, I’ll make the scones!
That sounds wonderful!
❤️🫐
We love to go blueberry picking this time of year!
It’s so rewarding, isn’t it! What’s your favorite blueberry dish?
Just a plain ‘ol blueberry pie!
Ah, a family favorite here too!
Blueberry scones are my favorite, and yours look wonderful of course. I have been able to get Mississippi blueberries lately, and never pass up the chance for them.
Thank you Suz! The first thing I make each year when the blueberries come in is usually a scone. Love them too!
I eat LOTS of blueberries! Those scones look fabulous.
Thank you! They are really good for you as well as being tasty!
The aroma of those scones is just about coming through my screen, D! They look amazing and I’m sure taste even better than that! Enjoy all that blueberry goodness! 🫐
I’m definitely immersing myself in blueberries for a while. Then, there’s blackberries!
Not a blackberry fan; the seeds get stuck in my teeth! 😬
There is that! I have a million blackberry picking memories. They grew all around where I grew up.
I can never resist a good scone, and the best are always homemade. I loved your story of making blueberries and I miss the farm stands up north!
I know that we are fortunate indeed to have so many wonderful farm stands and farmers markets. I do the bulk of my shopping at the Saturday market and from my own back yard. Quality control!
Blueberry scones are the best. Enjoy blueberry season!
It’s one of my favorite seasons Jan! Bring on the blues!
i don’t normally bake but your scones read wonderfully healthy and look most come-hitherish! Am still studying nutrition all around the world . . blueberries come up regularly as THE fruit to pick or buy!
Thanks Eha! I try very hard to tuck nutrition even in the treats and be careful about the sugar. Blueberries are definitely one of the most nutritious foods in the world, and they just happen to be one of the tastiest as well!
Blueberries and Yoghurt is my breakfast of choice. But only frozen blueberries unfortunately. Have recently planted a couple of blueberry bushes but they are sitting tight and waiting for some warm weather. (I think and hope!) Your scones look super and if I was nearby I would knock and beg one for the road!! 😂
Ah, you wouldn’t have to beg for them Mary, I’d probably have left some on your doorstep!
I prefer a scone and blueberries often top my breakfst yoghurt…I also am in agreeance with your mother in that you cannot pack too many blueberries in the mix …yours look delicious as aways Dorothy 🙂 xx
Thanks Carol! Your comments always mean a lot to me! I have blueberries almost every morning in my berry bowl with yoghurt too!
Oh bless you, Dorothy I love my fruit and yoghurt also every day without fail I just change the fruit as the seasons change 🙂 x
Adding the first peaches tomorrow! Just love looking at the purple and orange together! Oh, and eating them too!
I had my first peaches last week(white) ones enjoy Dorothy 🙂 xx
My grandson will be asking for peach cobbler! That’s his favorite, second only to cherry clafoutis!
I think my 1st choice would be the clafoutis…
I’m with you! There’s something about that dessert! I’ve loved it since the first time I had it at my Aunt Jeanette!s. The flavor and texture were like nothing else I’d ever had!
I’m a big fan too…you can’t beat a cherry clafoutis x
Oh my, Dorothy, those scones look delicious. You and I have similar blueberry picking memories, and they always bring a smile. Enjoy!
And now, we have new memories, although picking at the PYO farm is not quite the same as battling through brush to get to the great plants!
I agree you can never have too many [blue]berries! Someone told me that the term scone is interchanged with biscuits in America but your scone descriptions seems pretty similar to the ones I make ( although my recipe has less ingredients). I like the idea of grating cold butter! Had not thought of that – I usually soften it a little in the microwave and always go a few seconds too far!
The earring are pretty cute!
Thanks Amanda!
When I make biscuits, I don’t add sugar unless I’m making strawberry shortcake, but they are quite smilar to scones. I used to chop up the chilled butter and work it into the dough with either my fingers or pastry blender, but it can be a pain. I saw someone use the grating technique and I haven’t looked back! Works like a charm, and never any too-big clumps!
Your blueberry scones have my mouth watering and the touch of lavender takes them to the next level!
Jenna
Thanks Jenna! They were begging to be used together!
Nice. You’re very creative! I stay away from botanicals.
Thanks Mimi! The blueberries here are the predominant flavor, the lavender is quite subtle. One does have to be careful with the dried as it can be overpowering.
Looks yummy!
Thank you so much! We loved them!
We enjoy blueberries almost every day. But fresh is best.
I love scones and muffins.
Thanks for the scone recipe.
I forgot to tell you, but I have repeatedly made your blueberry pancakes! Thank you! 💙
I’m so glad you are enjoying my pancakes, I’m making them this weekend. It’s a really good recipe, and pretty flexible too!
Blueberry scones – layers of delight! Fresh picked blueberries are really the best!
Not much better this time of year!
Your twist to add lavender or ginger is intriguing, Dorothy!
Thanks Mary! They are both delicious!
At our last visit to King Arthur I splurged on a ceramic scone pan. Completely unnecessary but fun just the same.
I always fall for something when I go there! Sometimes it’s wonderful, other times it’s in the category of lively but not necessary!
Probably true for the scone pan, but it is so,pretty
Same with my shortbread pan!
Your Blueberry Lavender Scones look delicious. I have a very similar plate to the one that you have them featured on.
This one is a little flea market treasure; sometimes I use it for my snack plate when absolutely no one else is around!
I always enjoy a good Blueberry scone with my coffee. Really yummy! ☕️☕️☕️☕️coffee cheers to your having an awesome week.
I’m trying to stay cool! It was still 90 degrees at 6 pm here in Vermont!
YUM
Yes! It’s the best.
Sure is!
I’m more of a scone person, but prefer someone else makes them. Yours look wonderful! I tried to make rhubarb scones this year and overworked the dough so they were too tough….
It’s so easy to go too far, isn’t it Joni! I always mix it just a little less than I want to!
I’m going to have my friend who makes big batches for church dinners, give me a lesson. Her recipe is for 35 scones so will need some adjusting, but I can always observe her technique.
That’s a lot of scones!!
Once you get the hang of it, it’s really easy.
They were wonderful, served with a St. Patricks Day stew with trifle for dessert. A friend born in England was impressed!
I have 2 blueberry bushes about 5 feet tall. My husband doesn’t like them so they are all mine. This year I shared them with the Japanese beetles. Ugh Now that the blueberries are done they are devouring my Rose of Sharon. I still picked about a gallon bag for the freezer and ate 3 quarts. I love your memory of picking them and how lucky to get them everyday, your mom sounds like a great cook! As for grandkids picking them, that doesn’t go well because they eat half of what they pick. Lol
All good memories, even though they are not the most efficient pickers.
I pulled my first Japanese beetle of a rose bush yesterday. Time to put out the traps!
Fresh blueberries are the best, and your scones make them even better! I too love flavoring them with lavender. It’s such a perfect match! 🙂
Thanks for stopping by Ronit! We are kindred spirits!
Loved this post! Blueberries always remind me of summer and all the little joys that come with it. Funny enough, I was reading this while waiting for some garage door repair guys to finish up at my place. Maybe I’ll bake some scones to celebrate having a fully functional garage door again—blueberry lavender sounds perfect!
I think that is a good plan – celebratory scones!
Next week, I plan to make some if my refrigerator gets fixed!
Yum! I’m a big fan of scones! Adding lavender is a nice idea! 🙂
Thank you! We really loved them, and will enjoy again since I tucked some in the freezer!
Blueberries and ginger together. Be still my heart. How yummy. Great idea, thanks.
Ginger is a good pal to lots of things!
Yummy! My fav fruit! This looks tasty!
Thank you so much. The blueberries have been especially wonderful this year.
I love blueberry season. The season has already passed here in the southern U.S. but my freezer is stocked! Thanks for all the great recipe ideas. Also, you are right dried lavender is underapprecaited.
Thank you for stopping by! You are armed and ready for blueberry everything the rest of the year!
Wonderful Post Thanks
You are very welcome!