Baking With Saskatoons

White Chocolate Saskatoon Scones


1 cup of sour cream

1 tsp of baking soda

4 cups of flour

1 cup of white sugar

1 ½ cups of saskatoon berries

1 package of white chocolate chips

1 cup of butter

1 beaten egg

2 tsp of baking powder

1 tsp of salt

Preheat oven to 350 degrees F.


Combine sour cream and baking soda and set aside. It will rise while you do the rest.

In a large bowl, whisk flour, sugar, baking powder and salt together.

Put butter in and mash it with a fork into your mixture. It will look like a bowl of peas once you are done.

Gently add and mix in the sour cream and baking soda mixture and beaten egg. Do not overwork it.

Once the mixture is almost completely combined, add the bag of white chocolate chips and mix gently.

Then add in the saskatoon berries. The mixture will look slightly separated but once you scoop it up, the ingredients will be combined.

Next scoop all the ingredients together and separate into 3 balls.  Flatten each ball so they are a flat round disk.  Cut each disk into 6 equal triangles. You should have 18 scones.

Separate each triangle scone and set on a well-greased or parchment paper lined cookie sheet. Bake at 350 degrees until golden - about 20 minutes.

Vi’s Saskatoon Perogies


Perogy Dough:

6 cups of all-purpose flour

1 tsp of salt

1/2 cup of canola oil

1 large egg

2 cups of recently boiled (very hot) water

Perogy Filling:

1 tbsp saskatoon berries

1/2 to 1 tsp of white sugar (depends on the sweetness of the berries)

sprinkle of cornstarch


Perogy Dough:

In a large bowl (or mixer with the dough hook) mix together the flour & salt.

Whisk the oil & egg together in a measuring cup. Then add to the flour and stir until you have a coarse meal, like biscuit dough before you add the liquid.

Add the water all at once & immediately stir. It will look lumpy as if there isn't enough moisture to go around. Keep at it and mix with your hands if you must. The dough will come together (if very dry outside you may need a touch more water & if very humid you may need a touch more flour). Let it sit for 15 to 30 minutes.

Roll dough out on a lightly floured surface and cut circles with the rim of a drinking glass or perogy cutter. Then fill with favourite filling (see below) and pinch shut.

Cook fresh in boiling water until the perogies float to the surface or freeze and cook from frozen. If you like, toss the perogies lightly in a hot oiled pan for a slightly crispy texture. Garnish as you like - caramelized onoins, grated cheddar cheese, sour cream, brown sugar, your choice!

Saskatoon Filling

Fill each perogy dough circle with saskatoons and then sprinkle sugar and cornstarch on top of the berries. Fold the dough circle in half and pinch around the edges of the dough to seal shut.