Scones are pretty versatile for breakfast or for an afternoon snack with tea. I made a lemon blueberry version with a honey glaze that was easy to prepare and tasted delicious. We have some great local honey providers, including Hungry Hill and Golden Angels Apiary, and for this recipe, I used a wild rose honey in place of sugar. I also made a honey glaze to brush over the scones after baking. This honey has a wonderfully strong honey flavor with subtle floral notes.
Here’s the list of ingredients:
Scones (makes 8) adapted from Pastry Affair’s Lemon Blueberry Scone recipe
- 2 cups flour
- 1 tablespoon honey
- 1 tablespoon baking powder
- 1/8 teaspoon baking soda
- 2 lemons, zested
- pinch salt
- 1 stick unsalted butter, very cold
- 1/2 cup heavy whipping cream
- 1 egg
- 1 cup blueberries
- 1/8 cup unsalted butter, melted
- 8 teaspoons honey (or 3 tablespoons and 2 teaspoons)
- juice of 1 lemon wedge
And here’s the method of preparation:
- In large bowl, combine flour, honey, baking powder, baking soda, lemon zest, and salt. Using your fingers (or a pastry blender), incorporate butter into flour mixture, crumbling butter into pea-sized or smaller pieces.
- In small bowl, whisk together heavy whipping cream and egg. Pour into flour mixture and combine until dough forms. You may need to add in an extra splash of heavy whipping cream. Carefully fold in blueberries.
- On a floured surface, place dough and form into a circle, flattening the top until dough is one inch thick. Cut into eight wedges and transfer to baking sheet.
- Bake for 20-25 minutes at 350F or until lightly browned.
- Combine melted butter, honey, and lemon juice.
- Brush scones immediately after removing from the oven. Additionally, brush scones again after 15 minutes.
I like these scones because they aren’t overly sweet, and the lemon is subtle. It tasted great with a cup of green tea. Other versions would be fun to try: lavender honey, pumpkin, or savory scones. Enjoy!