Blueberry Scones and a Vacation

We’ve been gone.


For the last week and a half, we’ve been sipping tea (and Guiness), eating soda bread (and scones) in Ireland.

Our first vacation in far too many years.


After traipsing through a rainy Dublin for two days we headed west, to County Clare, where we stayed four days in a cottage on a hill.


It was an incredible and cathartic nine days, a little respite from the grind of daily life here at home. Though, of course, we were also happy to return to normalcy in Virginia. But, as the dust settles on our luggage and passports–I can’t help but long for the green hills.

Discovery: irish scones. I’m typically not much of a scone person in the states, I typically find them dense and overly sweet. The scones I encountered in Ireland were nothing of the sort. They were round, light, faintly sweet and highly risen.

The following is my attempt at recreating them.

Disclaimer: I don’t think I ever saw blueberry scones in Ireland. They were usually plain, or flecked with raisins or currants. I was just craving blueberries. Feel free to substitute any fruit (or dried fruit) you’d like. Though if you do use dried fruit, soak them for 30 minutes in water first so that they do not leach moisture from the scones.

Blueberry scones

1 cup unbleached all purpose flour

1 cup whole wheat pastry flour

2 tablespoons honey

1 teaspoon sea salt

1 tablespoon baking powder

4 tablespoons softened butter

3/4 cup milk or almond milk


Preheat the oven to 400 degrees Fahrenheit

Mix dry ingredients in a bowl: flours, salt, baking powder until combined

Work softened butter into the dry mixture with your hands until mixture is moistened and butter is evenly distributed

Pour in the milk (or almond milk) and honey

Mix with a wooden spoon and then with your hands until just combined (do not over mix)

Deposit dough onto a floured surface

Using a rolling pin, roll dough to about an inch width

Then, dip a biscuit cutter in flour and then cut as many scones as possible from the dough (about three, depending on the size of your biscuit cutter)

Gather the dough into a ball, and roll it out again

Repeat until you get as many scones as possible out of the dough

Bake for 15 minutes or until lightly browned

Serve immediately, with butter and jam



More about Kaitlin

I’m a food lover, health researcher, amateur cook, recovering journalist, nutrition student and avid kitchen experimenter. I live in the woods with a boyfriend and a dog.

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