Blueberry buttermilk scones with honey, a dash of vanilla extract, lemon zest and a cream cheese lemon and honey frosting. These scones are so delicious that they taste great just as they are, the blueberries explode in your mouth giving a bitter jam like texture and balance out perfectly with the sweet cream cheese glaze. Make sure to serve warm.
Blueberry buttermilk scones with honey, a dash of vanilla extract, lemon zest and a cream cheese lemon and honey frosting. These scones are so delicious that they taste great just as they are, the blueberries explode in your mouth giving a bitter jam like texture and balance out perfectly with the sweet cream cheese glaze. Make sure to serve warm.
Yields6 Servings Prep Time10 minsCook Time20 minsTotal Time30 mins
Blueberry Scones 280 g plain flour 1 tsp baking powder 80 g butter 1 large egg 1 tsp vanilla extract 120 ml buttermilk 2 tbsp honey 1 tbsp lemon zest 1 cup blueberriesFor the Cream Cheese Frosting 8 oz Cream Cheese 2 tbsp powdered sugar 1 tbsp lemon juice 1 tsp honey
11. Preheat the oven to 200C and line a baking tray with parchment paper.
2. In a large bowl combine the flour and baking powder. Crumble the butter into the mixture using your fingers, make sure to leave some little lumps of butter (to ensure a flaky textured scone).
3. With a hand whisk beat the egg in a bowl (reserving about 1 tbsp for coating the scones later). Mix the vanilla extract into your egg mixture and pour it into your dry ingredients. Add in the buttermilk, honey and lemon zest little by little and use a knife to continuously churn the mixture until it comes together. Fold in the blueberries.
5. Roll the dough out on a flat flour dusted surface to about 1 inch thick. Make sure it is not rolled out too thin. Cut 6 triangular scones and place on the baking tray.
6. Coat the top of the scones with the reserved egg mixture and bake in the oven for 15-29 minutes or until the tops are golden brown.
7. Meanwhile use an electric hand mixer to whisk together the cream cheese, powdered sugar, honey and lemon juice.
8. Once done remove the scones from the oven and leave on a wire rack to cool, about 20 minutes. Drizzle with the cream cheese frosting and serve warm.
1. Preheat the oven to 200C and line a baking tray with parchment paper.
2. In a large bowl combine the flour and baking powder. Crumble the butter into the mixture using your fingers, make sure to leave some little lumps of butter (to ensure a flaky textured scone).
3. With a hand whisk beat the egg in a bowl (reserving about 1 tbsp for coating the scones later). Mix the vanilla extract into your egg mixture and pour it into your dry ingredients. Add in the buttermilk, honey and lemon zest little by little and use a knife to continuously churn the mixture until it comes together. Fold in the blueberries.
5. Roll the dough out on a flat flour dusted surface to about 1 inch thick. Make sure it is not rolled out too thin. Cut 6 triangular scones and place on the baking tray.
6. Coat the top of the scones with the reserved egg mixture and bake in the oven for 15-29 minutes or until the tops are golden brown.
7. Meanwhile use an electric hand mixer to whisk together the cream cheese, powdered sugar, honey and lemon juice.
8. Once done remove the scones from the oven and leave on a wire rack to cool, about 20 minutes. Drizzle with the cream cheese frosting and serve warm.
Ingredients
Directions
1. Preheat the oven to 200C and line a baking tray with parchment paper.
2. In a large bowl combine the flour and baking powder. Crumble the butter into the mixture using your fingers, make sure to leave some little lumps of butter (to ensure a flaky textured scone).
3. With a hand whisk beat the egg in a bowl (reserving about 1 tbsp for coating the scones later). Mix the vanilla extract into your egg mixture and pour it into your dry ingredients. Add in the buttermilk, honey and lemon zest little by little and use a knife to continuously churn the mixture until it comes together. Fold in the blueberries.
5. Roll the dough out on a flat flour dusted surface to about 1 inch thick. Make sure it is not rolled out too thin. Cut 6 triangular scones and place on the baking tray.
6. Coat the top of the scones with the reserved egg mixture and bake in the oven for 15-29 minutes or until the tops are golden brown.
7. Meanwhile use an electric hand mixer to whisk together the cream cheese, powdered sugar, honey and lemon juice.
8. Once done remove the scones from the oven and leave on a wire rack to cool, about 20 minutes. Drizzle with the cream cheese frosting and serve warm.