Nicole Graham, Weston, NB
By Alain Bossé
Food photography by Steve Smith/VisionFire
Our second-place winning recipe in the Comfort Food category was provided by Nicole Graham of Woodstock, New Brunswick. Nicole’s Wild Blueberry Scones were not only light, fluffy and flavourful but were unique in the way that they were put together. Originally the recipe was found in a cookbook but Nicole decided to alter it to suit the tastes of her own family. Nicole is a stay-at-home mom to four children between 3 and 10 years old, and she considers being able to stay at home with them a luxury—one that allows her to put home-cooked meals and delicious baking on the table for her family.
When asked for one ingredient that Nicole could not do without, her answer was very quick: she responded “butter is better.” We couldn’t agree more!
Blueberry Scones
Makes 6 or 12
2 cups (500 mL) all-purpose flour
¼ cup (50 mL) white sugar
1 tbsp (15 mL) baking powder
½ tsp (2 mL) salt
½ cup (125 mL) cold butter
½ cup (125 mL) sour cream
3 tbsp (45 mL) milk
1 tsp (5 mL) vanilla
zest from one orange (optional)
¾ cup (175 mL) blueberries
Mix together the first four ingredients. Dice in butter until mixture resembles coarse crumbs. Combine sour cream, milk, vanilla and orange zest. Add to dry ingredients, mixing gently until just combined. Divide dough into two portions, pat into 9-inch circles. Sprinkle blueberries over one circle and firmly pat second circle over top.
Divide into 12 wedges. Bake at 375°F (190 C) for 12 minutes or until goldenbrown.