Thursday, April 5, 2012
Blueberry Honey Scones
These scones would make a lovely weekend breakfast. They are not very sweet, so you could serve them with some more honey and butter. They are especially good fresh from the oven, but managed to choke one down while I was at work the next day
Heat oven to 350 degrees.
2 1/2 cups all-purpose flour (divided)
1 tablespoon baking powder
1/2 teaspoon salt
6 tablespoons butter, diced and frozen
1 cup blueberries (frozen is fine)
1/4 cup honey
3/4 cup half-and-half
1 large egg
1 teaspoon vanilla
In a bowl, whisk the flour, baking powder and salt. Add the frozen butter and cut into the flour mixture until it is about the size of peas. Add the other 1/2 cupt of the flour to the berries in a separate bowl and mix. Set the blueberries aside. Put the half-and-half in a liquid measuring cup. Add the honey, egg and vanilla and mix well. Add this to the flour and butter and gingerly combine, stirring just until the entire mixture is wet. Fold in the blueberries and flour that you set aside and gently knead a few times in the bowl until it all comes together. (This is basically a biscuit, so the more you work it, the tougher it'll be.)
When all is incorporated, turn out onto a floured surface and pat into about a 9 inch circle. Cut into 8 wedges. Place on a lightly greased cookie sheet (or use parchment paper). If you'd like, you can lightly wet the tops with some half-and-half and sprinkle with sugar or brown sugar. Bake for about 15 minutes, until the bottoms are nicely browned.