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How to Make Honey Scones with Blueberries
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.
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 cafe 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.
Most scones are made with other special ingredients for flavor. Common options are blueberries, walnuts, cranberries, peaches and various types of fruits and nut. You can even make chocolate chip scones.
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.
- 2 cups (240 grams) of All Purpose Flour
- 1 tablespoon of baking powder
- 1/2 teaspoon of salt
- 1 large egg (chilled)
- 8 tablespoons (113 grams) of unsalted butter
- 1 teaspoon of vanilla extract
- 4 tablespoons of raw honey
- 1/2 cup (120 ml) of heavy cream
- 4 ounces (113 grams) of blueberries - fresh or frozen
- Preheat your oven to 350 degrees F ( or 180 degrees 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.
- Add the 8 tablespoons of butter (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 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 and you have a stick dough. Don't over mix.
- I prefer scones that look similar to biscuits so I do not lay them flat or cut into slices but you sure can if you prefer. I 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.
*I used frozen blueberries that I had put away from here on the farm. I did thaw them before using in the recipe.
*do not over work your dough as the scones will be more dense if you do
Amount Per Serving: Calories: 236Total Fat: 12gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 50mgSodium: 291mgCarbohydrates: 30gFiber: 1gSugar: 8gProtein: 4g
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?
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.
Enjoy these other great recipes using raw honey instead of sugar.
- Peanut Butter Oatmeal Bites with Honey
- Crispy Honey Cookies
- Baked Honey Chicken Tenders Recipe
- Honey Apple Butter Recipe
And, if you still have some blueberries left over – why not make some Honey Yogurt Berry Pops?
Final Tips on Making Honey Scones
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!