This is a recipe that is easy and versatile. It can be made quickly for guests and if you want to cut corners feel free to put spoonfuls of dough on a pan instead of flattening it out and cutting into triangles.

Try substituting the blueberries with whatever suits you – strawberries and white chocolate chips or maybe cranberries!

Blueberry Honey Scones

 

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Prep time

15 mins

Cook time

15 mins

Total time

30 mins

 

Author:

Z-Orchard, Amery Wisconsin

Recipe type: Breakfast or Dessert

Serves: 8-10

Ingredients

• 2 cups - all-purpose flour
• 2 teaspoons - baking powder
• ½ teaspoon - salt
• ¼ teaspoon - baking soda
• 2 tablespoons - flax seed meal (optional)
• ⅓ cup - cold butter
• 1 cup - fresh or frozen blueberries
• zest of 1 orange
• ¼ cup - orange juice
• ¼ cup - half & half cream
• 2 tablespoons - honey
• 1 - egg

Powdered Sugar Frosting

• 1 cup - powdered sugar
• 1 teaspoon - vanilla
• 2-2½ tablespoons - milk

Instructions

1. Preheat oven to 400 degrees F.
2. Measure dry ingredients into large bowl.
3. Cut in butter until mixture forms coarse crumbs.
4. Add blueberries.
5. In small bowl stir liquid ingredients together with orange zest.
6. Add to flour mixture and stir until a soft dough forms.
7. On a floured surface, gently knead 6 to 8 times.
8. Pat dough into an 8-inch circle.
9. Cut into 8 or 10 wedges.
10. Separate wedges and place on an ungreased baking pan.
    (If the dough is too sticky to knead, shape, and cut, just apportion it into 8 or 10 separate
    pieces on or in the baking pan.)
11. Bake at 400 degrees for 12 – 15 minutes or until lightly browned.
12. Meanwhile mix together Powdered Sugar Frosting ingredients into a smooth consistency.
13. Remove scones from pan and cool on wire rack.
14. Drizzle with frosting.
15. Enjoy!

Notes

I have also made this recipe with ½ cup orange juice and no cream for the lactose intolerant among us. It works with a minimal change in texture. Zest freshly scraped from an orange really makes a difference in the flavor of these, but even without it these are our favorite scones.

I use a scone pan that has eight pre-shaped wedges; I find that I need to extend the baking time a little; maybe the pan has something to do with it. I also need to grease my pan; the pan may have something to do with that, too.

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