Wild Blueberry and Bergamot Scone Recipe

Wild bergamot and wild blueberries make beautiful culinary music together and lucky for us, they are both ripe mid-summer. This is a straightforward scone recipe that makes for a great breakfast, dessert or snack. It has the delicate flavours of wild blueberries and steeped bergamot, but can be made sweeter by doubling the brown sugar, or more tart by substituting half of the tea for lemon juice.

You're going to need dried wild bergamot for this recipe. Freshly picked leaves and flowers can be dried in a number of ways. You can dry them in the sun, use a dehydrator, oven dry them, or use a microwave which is the fastest way. To do so, put bergamot leaves and flowers (with stems removed) on a microwave safe plate, cover with paper towel and microwave for 30 seconds at a time until you have dried herbs. You can then crush the dried bergamot by hand, with a mortar and pestle or by using a coffee grinder. Voila- you now have a versatile wild bergamot tea that can be used in this recipe, as a hot or cold drink, in baked good and even savoury dishes.

Enjoy and please do comment below to let me know how your scones turn out.



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