Blueberry scones with honey

Scones are delicious treats especially with a cup of whole milk from pastured cows. In this recipe I used honey instead of sugar and did not notice significant change in the texture of scones. Also, some flour can be replaced with steel cut oats for richer taste and crumbly texture.
Scones with honey

250 grams unbleached all purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
100 grams pasture butter
1 egg
1/3 cup honey
1/2 cup whole milk
1 teaspoon vanilla extract
1 cup fresh or frozen blueberries

Preheat the oven to 400F/200C. Whisk flour, salt, and baking soda in a bowl, then add butter. With a potato masher, fork or pastry dough cutter blend butter with flour mixture until small crumbles form. In a separate bowl mix egg, honey, milk, and vanilla extract. Add wet ingredients and blueberries to dry ingredients and gently mix with spatula until slightly sticky dough forms. Transfer dough onto floured work surface and form into a ball. Flatten it up to 1/2inch (1.5cm) thickness and cut into traditional triangles or circles. Transfer scones onto a baking sheet lined with parchment paper and brush tops with beaten egg or milk. Leave some space in-between as scones will expand while baking. Bake for 20 minutes until golden brown.
scones dough mixture
scones dough mixture
scones ready to bake

Happy baking!  


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