Enjoy the delight of baking with honey using this Honey Blueberry Scones Recipe. Seriously, who doesn’t love a good scone? This is a favorite recipe of mine because it uses honey instead of regular sugar. I am also able to add blueberries produced right here on the farm and the combination is awesome. You are sure to enjoy this easy honey recipe for making scones.
What is a Scone?
A scone is a pastry of British origin. The texture is similar to a biscuit but a bit drier. Scones are also not flakey while a good southern biscuit must flake.
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There are various types of scones. Some are more dense than others and those of American origin tend to be sweeter.
The flavor of a good scone has a buttery aspect to it but you can add so many things to plain scones. There is no one way to describe their flavor.
A local café has a “to die for scone” recipe that I have tried to copy. Haven’t quite made it yet but I am still trying. Don’t be afraid to try making scones for the first time.
How to Make Honey Blueberry Scones Step by Step
With just a few extra ingredients, you may already have most of what you need to make scones. In addition to blueberries, you can use walnuts, cranberries, peaches and more. You can even make chocolate chip scones.
- heavy cream
- raw honey
- all purpose flour
- baking powder
- large egg chilled
- unsalted butter
- vanilla extract
Blueberries: Fresh or frozen blueberries are good to use for your scones. Due to excellent pollination by my honey bees, my bushes often produce enough fruit to keep some in the freezer.
Heavy Cream: Get a small container of heavy cream. This is not the same thing as whipping cream but it should be in the same general area of the supermarket.
Raw Honey: Of course, being a beekeeper, I truly enjoy making scones with honey. And, you can use different types of honey for a slight flavor variation.
A honey scone made with orange blossom honey may have a different flavor than one made with wildflower honey. However, either one works well in the recipe.
To begin, preheat your oven to 350°F. While the oven is heating mix the flour, baking powder and salt together in a bowl. Add the butter that is cubed but still cold to the flour mixture.
Use a pastry blender to incorporate the butter into the dough. We want to achieve some pieces of butter through out the mixture – a coarse crumbly consistency.
You can also use your fingers to crumble the butter but don’t over do it. We want the butter to stay cool. Set this mix aside.
In a separate bowl, mix the chilled egg, honey, vanilla and heavy cream with a whisk until blended together. Add the egg mixture to the dry ingredient and gently stir to moisten. Now, fold in the blueberries.
I prefer to shape my scones to look more like biscuits but you can put them in a square pan for later slicing into wedges if you wish. Place on baking sheet and push down to about 1 ” thickness. Use pastry brush to lightly brush tops with butter.
Bake in the oven for about 30 minutes or until done. Cool on the counter. Then, prepare yourself for an excellent scone.
Honey Blueberry Scones
- 4 ounces blueberries – fresh or frozen (113 g)
- 4 tablespoons raw honey
- 1/2 cup heavy cream (120ml)
- 8 tablespoons unsalted butter (113 g)
- 2 cups All Purpose Flour (240 g)
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 large egg chilled
- 1 teaspoon vanilla extract
- Preheat oven to 350 ° F (180 ° C). In a large bowl add the all-purpose flour, baking powder and salt. Use a whisk or large spoon to mix the ingredient together.
- In another small bowl, add the egg, honey, vanilla and heavy cream. Use a whisk or fork to blend them together well.
- Pour the egg mixture over the dry ingredients in the bowl. Add the blueberries too. Using a light touch, gently mix the ingredients together until all of the dry flour is incorporated.
- Use a large spoon to scoop dough onto a greased baking sheet. Gently push to dough down until it is about 1 inch thick.
- Use a pastry brush to lightly coat the top of each scone with a bit of heavy cream. Bake in the oven for 30 minutes or until lightly brown on the outside and an inserted toothpick comes out clean.
How to Store Your Blueberry Scones
Assuming you do not eat them all right away, you may want to know how to keep your baked goods fresh.
There are 2 approaches to scone storage. For short term, place cooled scones in an air-tight container with a paper towel. The paper towel will absorb any excess moisture.
For more long term storage, wrap each one separately with aluminum foil and freeze. You can also freeze unbaked scones. In this way, you can make a batch, freeze them and then bake a few as needed.
Enjoying Your Scones
Once you remove the finished scones from the oven, letting them cool on a baking rack will result in a crispier crust. Scones allowed to cool in the pan will be softer on the bottom but that’s okay too if you like them softer.
They are delicious warm or served at room temperature. I enjoy them plain but a small pat of butter enhances the flavor too – doesn’t it always?
Enjoy these other great recipes using raw honey instead of sugar.
And, if you still have some blueberries left over – why not make some Honey Yogurt Berry Pops?
Making scones is not very hard to do. Be sure you do not overwork the dough and that they are not over cooked. Honey has been a favorite ingredient in the baking industry for many years. Adding moisture and flavor, the addition of honey may make these Honey Blueberry Scones the best you’ve ever made!