The truth about stories is, that’s all we are. – Thomas King
There are always stories behind the foods we eat, the ways that recipes are developed, and the ways in which the ingredients in our kitchens came to be there.
We often feel a connection to the end result—the cooked meal, the baked dessert, the poured drink. Therefore, it may not always be that we pause and contemplate the process. We may not always think about the journey ingredients take to get to us.
Picking blueberries with a good friend by my side, I learnt a bit about the creation story of BC Blueberries. Hearing how he and his family used to pick blueberries in a similar field, during his childhood, it’s driven home the connection this “nature’s candy” has with our local history.
Sure, these Blueberry Scones (which are vegan by the way), are delicious, quick to make, extra yummy served with coffee or chai, and require only a few ingredients. But what makes them even more special is the fact that I picked the blueberries that went in to them:
Knowing I picked the BC blueberries for these scones is only part of the story, of course. One of my favourite things about summer is that I can easily support local farmers by buying fruits and vegetables that are grown nearby.
BC Blueberries are available at grocery stores, but can also be picked fresh from u-pick farms, like Didar Berry Farm in Delta. A group of South Asian Bloggers, and our loved ones spent a few hours picking blueberries one Saturday morning.
We learnt how the family that owns the blueberry farm developed the land from nothing, how they all work together to help the farm grow and attract families to pick together, and how they support local sports and community initiatives.
My friend Alex and I were so immersed in our conversations/stories of how our respective families spent time together during the summer months, that before long, we’d picked like a million blueberries! Just look at all the blueberries in my car’s trunk:
Blueberry Scones with Lemon Glaze
- 2 cups flour all-purpose or whole wheat
- 1 tablespoon baking powder
- ½ teaspoon salt
- 3 teaspoons stevia sugar substitute or 2 Tbsp brown or white sugar
- 5 tablespoons margarine
- 1 cup blueberries plus a few extra
- 1 cup coconut milk full-fat NOT light
- Preheat oven to 400 degrees F
- Sift flour, baking powder, salt and stevia/sugar in medium bowl
- Add margarine and use a pastry cutter (or two forks) to make "crumbs" in the flour with the margarine
- Add blueberries
- In a well in the centre, add coconut milk
- Fold together until "just mixed"
- Place dough on cutting board
- Shape in to rectangle (approximately 1' long by 4" wide
- Cut triangles in to dough
- Place triangles on to parchment paper on top of a cookie sheet
- Bake for 15-20 minutes until tops are golden brown
Want to take these Blueberry Scones to the next level? Whip up this lemon glaze:
- 1 cup confectioner's sugar
- 2 tablespoons lemon juice
- 1 zest of lemon
I’d love to hear your own blueberry stories—what are your favourite ways to use blueberries?
For delicious recipes, visit BCBlueberry.com. And also follow them on Instagram for lots of recipe ideas and inspiration: @BCBluberries. If you make this recipe, please tag me on Instagram @celebratelifesadventures or on Twitter @tazimdamji.
This post sponsored by BC Blueberries. It’s because of them I was able to learn the story behind blueberry picking in BC, pick my own BC Blueberries, and create this Blueberry Scones recipe.