My perfect weekend morning starts a little something like this – coffee, family and a delicious bite for breakfast.

That’s where these scones come in – I love to pair these scones with a cup of coffee for Sunday brunch!

Fresh baked bakery-style blueberry muffins are one of my favourite Sunday brunch recipes to make ahead of time. However, during Saskatoon berry season these Saskatoon Berry Scones take first place!

They’re tender, fluffy and studded with juicy Saskatoon berries and have a hint of lemon. Serve with butter for the most divine lemony saskatoon berry scones bite.

Why you’ll love these Saskatoon Berry Scones

• The scone dough comes together all in one bowl!
• These delectable scones are one of the best ways to enjoy Saskatoon season.
• You don’t need any fancy equipment to make these scones; no food processor required.

What are saskatoon berries?

Saskatoon berries are native to the Canadian Prairie provinces, the Northwest Territories, the Yukon, Alaska, British Columbia and the northwest and central USA. They’re different than juicy blueberries as they’re smaller and have a sweet and nutty flavour. I first discovered them at a farmer’s market when I moved to the Canadian Prairies and they’ve been one of my favourite berries ever since! You can find them at farmer’s markets during the Summer season and during the cooler months, they’re sometimes sold in the frozen section of the grocery store. When I find them during the Summer I purchase a ton and freeze them myself too!

Ingredients needed for these saskatoon berry scones

Saskatoon berries: Saskatoon berries are the key to these scones!

Milk: I like to use 2% milk (or whole milk) in this recipe for both the dough and brushing on the tops of the scones; I have not tested this with other percentages of milk

Flour: all purpose flour is the base for this scone recipe

Sugar: a must to provide some sweetness to the dough

Baking powder: baking powder gives these scones lots of lift

Lemon: lemon zest is a must in these scones to add flavour; you’ll need 1 1/2 tsp lemon zest which is about 1 large lemon

Butter: you’ll need 1/2 cup of butter for this scone recipe

How to make these Saskatoon berry scones

Step 1: Pre-heat your oven to 375F and line your baking sheet with parchment paper.

Step 2: In a bowl whisk flour, sugar, salt and baking powder and until combined.  Then, whisk in the lemon zest.

Step 3: Cut the cold butter into cubes, add to the flour mixture and then using your fingers combine the butter into the flour mixture until you get small pieces of butter left *You can also use a pastry cutter if desired instead of your hands.* Add in the berries to the flour mixture and stir gently.

Step 4: Stir in 1 ¼ cup of milk until the dough just comes together. If you notice the dough is still a bit dry / there is flour remaining, add in an extra ¼ cup of milk and stir once more to bring dough together.

Step 5: Take the dough out of the bowl onto a floured surface and knead gently, fold dough about 2-3 times and then shape the dough into a circular or rectangular disc.

Step 6: Use a sharp knife or bench scraper to cut the dough into 8 triangle shaped scones and put each scone onto the parchment-lined baking sheet.  Brush the tops of each scone with a little bit of milk and sprinkle a little bit of coarse sugar on top of each. Bake in the oven for 22-25 minutes until golden on top.

Step 7: Enjoy warm! Or, let the scones fully cool on a wire rack and then store in an airtight container for up to 3 days.

Expert tips for making these Saskatoon berry lemon scones

• For the best scones, make sure you use cold butter (not room temperature) to ensure you get a flaky scone once baked.
• Use 2% or whole milk to ensure the best-tasting scone! Lower percentages of milk or non-dairy milks will result in a tougher, less flavourful scone once baked.
• To save time, you can grate the cold butter on the large side of a cheese grater right into the dry ingredients. Then, use your hands to combine the butter into the dough, until you only have small pieces of butter left.

Common questions

What if I can’t find Saskatoon berries?
A great substitute if you can’t find Saskatoon berries are wild or regular fresh blueberries.

Can I use frozen Saskatoon berries?
You sure can! I’ve tested this recipe with both fresh and frozen Saskatoon berries and they both work well.

Why do you separate the scones on the baking sheet?
While some scone recipes you’ll find have the scones bake close together on the cookie sheet, this scone recipe bakes better when the Saskatoon berry scones are separated on the baking sheet when baking.

How to store

Enjoy the scones fresh out of the oven. Or, let the scones fully cool before storing them in an airtight container for up to 3 days. Warm scones in the microwave for about 20-30 seconds if desired.

More delicious baked goods from the blog

Strawberry Rhubarb Muffins with Streusel Topping

Lemon Blueberry Blondies

Apple Pie Breakfast Cookies (Gluten Free Option!)

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Saskatoon Berry Lemon Scones

My perfect weekend morning involves these fluffy Saskatoon Berry Lemon Scones that are packed with Saskatoon berries and lemon flavours.

Course Breakfast, brunch

Cuisine American

Keyword breakfast scone, coffee, saskatoon berry, scone

Prep Time 35 minutes minutes

Cook Time 25 minutes minutes

Total Time 1 hour hour

Servings 8 scones

Author Jess

Ingredients

• 3 cups all-purpose flour
• 1/4 cup sugar
• 1/2 tsp salt
• 4 tsp baking powder
• 1 1/2 tsp lemon zest (from about half a lemon)
• 1/2 cup cold butter, cut into cubes
• 1 cup Saskatoon berries (you can substitute blueberries)
• 1 ¼ - 1 ½ cups 2% milk
• 1/4 cup milk for brushing
• optional: coarse sugar for topping

Instructions

• Pre-heat your oven to 375F and line your baking sheet with parchment paper.
• In a bowl whisk together the flour, sugar, salt and baking powder and whisk combine.  Then, whisk in the lemon zest.
• Cut the cold butter into cubes, add to the flour mixture and then use your fingers to combine the butter into the flour mixture until you get small pieces of butter left. Add the Saskatoon berries to the flour mixture and stir gently.
• Stir in 1 ¼ cup of milk until the dough just comes together. If you notice the dough is still a bit dry / there is flour remaining, add in 1 tbsp of milk at a time, up to ¼ cup of milk total (4 tbsp) and stir once more to bring dough together.
• Take the dough out of the bowl onto a floured surface and knead gently, turning over about 2-3 times and then shape the dough into a circular or rectangular disc.
• Cut the dough into 8 triangles and put each scone onto the parchment-lined baking sheet.  Brush the tops of each scone with a little bit of milk, top each with a sprinkle of coarse sugar (optional) and then bake in the oven for 22-25 minutes until golden on top.

Notes

• For the best scones, make sure you use cold butter (not room temperature) to ensure you get a flaky scone once baked.
• Use 2% or whole milk to ensure the best-tasting scone! Lower percentages of milk or non-dairy milks will result in a tougher, less flavourful scone once baked.
• To save time, you can grate the cold butter on the large side of a cheese grater right into the dry ingredients. Then, use your hands to combine the butter into the dough, until you only have small pieces of butter left.
• What if I can't find Saskatoon berries? A great substitute if you can't find Saskatoon berries are wild or regular fresh blueberries.
• Can I use frozen Saskatoon berries? You sure can! I've tested this recipe with both fresh and frozen Saskatoon berries and they both work well.

The post Saskatoon Berry Lemon Scones (My Perfect Morning) appeared first on Cooking in my Genes.

Baking is bringing me serious comfort these days.

So, I’m sharing my Mom’s recipe for these simple & irresistible one-bowl cookies.

What makes these cookies so special?

They’re soft, chewy & chocolatey! These cookies were the MOST requested cookie recipe growing up; I swear my Mom brought them to every family event.

Still to this day this is my go-to cookie recipe when I want a dessert that doesn’t take a lot of time. These cookies are made from basic baking ingredients that come together in just one bowl.

Ingredients for the perfect one-bowl oatmeal chocolate chip cookies

Unsalted butter: Gives you full control over the salt-level in this recipe (that’s why we add a bit of salt separately into the cookie dough).

Sugar: Oatmeal chocolate chip cookies should always be made with a mixture of white and brown sugar.

Eggs: Helps bind the cookie dough together and adds to the chewy texture.

Old-fashioned rolled oats: Use old-fashioned rolled oats to ensure you get the BEST soft & chewy cookie. Quick oats are thinner and more powdery so you won’t get the desired texture.

Chocolate chips: Packing these cookies full of chocolate chips to give you more chocolate per bite!

Flour: All purpose flour is the best for baking cookies.

Vanilla Extract: A key ingredient in bringing all the flavours together.

Salt: All baked goods need salt to balance their sweetness.

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One Bowl Oatmeal Chocolate Chip Cookies

Made in just one bowl, look no further for the best oatmeal chocolate chip cookie recipe. This chewy, chocolately cookie is what dreams are made of! Packed with tons of chocolate chips and oats, pair with a glass of milk or cup of coffee for the most delicious treat.

Course Dessert

Cuisine American

Keyword oatmeal chocolate chip cookies, one bowl cookies

Prep Time 15 minutes minutes

Cook Time 10 minutes minutes

Total Time 25 minutes minutes

Servings 16 cookies

Author Jess

Equipment

• large baking sheet, parchment paper

Ingredients

• 1/2 cup unsalted butter, melted
• 1/2 cup granulated sugar
• 1/2 cup brown sugar
• 1 egg
• 1/2 tsp vanilla extract
• 1 cup all purpose flour
• 1/2 tsp baking soda
• 1/4 tsp baking powder
• 1/4 tsp salt
• 1 cup old fashioned rolled oats
• 3/4 cup chocolate chips

Instructions

• Pre-heat oven to 350F & line a large baking sheet with parchment paper.
• To a bowl add melted butter, sugar & brown sugar and stir until well combined.
• Stir in egg and vanilla until well combined.
• Add flour, baking soda, baking powder & salt. Mix until combined.
• Stir in oats and then chocolate chips.
• Scoop 1 1/2 - 2 tablespoonfuls of cookie batter per cookie into balls, placing them about 2 inches a part on a baking sheet (make sure to leave space between cookies as they will spread). Makes about 16-18 cookies so you may need to bake in batches. 
• Bake 8-10 minutes, until cookie edges are just golden. Leave on the baking sheet a few minutes, then put on a rack to fully cool.

Notes

1. Every oven is different so take out cookies when they are just turning golden brown around the edges; cookies will still be very soft in the middle.
2. Want to freeze these cookies? Baked cookies freeze well for up to 2 months.
3. Chocolate chips: I like to use semi-sweet chocolate chips but milk or dark chocolate work great too!

This is my go-to cookie base recipe so you can make some variations within the recipe fairly easily. Some great recipe variations to substitute for the chocolate chips are:

• White chocolate chips or festive mini-eggs for Easter
• Try chopped pecans or walnuts
• Use raisins to make this an oatmeal raisin cookie

However you choose to make and enjoy these, I promise these oatmeal chocolate chip cookies will satisfy your cookie cravings!

Until the next cooking adventure,
Jess

The post One Bowl Oatmeal Chocolate Chip Cookies appeared first on Cooking in my Genes.