honey cinammon blueberry scones

honey cinammon blueberry scones

• 5.26.2016

I whipped up these scones for a casual morning breakfast with some married friends. I'm not sure how many varieties of scones I've made at this point but this was a new one. I had stumbled across some Instagram post  from Terrain about honey scones and they just looked amazing. The scones of your dreams. It helps that Terrain can make just about anything look beautiful - but I was inspired.

So Inspired, that I started making the scones before really checking that I had all the right pieces. But once you've grated a stick of butter there is no turning back - just press onward and see how it goes. My biggest hiccup was that I was plum out of most ideal milk options. I didn't have regular milk - only almond milk. So I went pretty unconventional. I used almond milk and then a packet of instant buttermilk. It was fine - but good scones love two things in my mind. Cold butter and good "thick" liquids. In the past, I've used everything ranging from cream, 2% milk, sour cream, and buttermilk. So almond milk was not ideal but it worked fine. Any scone is better than no scone.

Here's how it goes.

(Step 1) Preheat oven to 400F. Unwrap a stick of frozen butter and grate it like cheese ... obviously. Once you are done, set it aside in your freezer. Cold butter is the scone secret - so really put it back in the freezer.

(Step 2) Mix together the liquids and honey. See my note above about what I ended up using. It won't be easy to mix in the honey but don't worry too much - just do the best you can.

(Step 3) Whisk together the flour, sugar, cinnamon and baking powder. Add in the frozen grated butter. Give it some gentle mixing so that all the butter is equally distributed. Then add in the honey mixture. Give it a gentle mix together. I felt like I needed a little more milk to get the dough to the right consistency. Essentially, you want it to just come together so you can shape it.

(Step 4) Dump the dough onto a generously floured surface. Knead it until you get a bit of a dough ball. As a friendly note, the dough will not feel as solid as pizza, bread or pie dough... it always feels a bit loose. You can feel the little grated bits of butter pretty clearly.

(Step 5) Once you have your dough baby, roll it out into a 12x12 -ish square. I'm never precise. Then, fold it up like a business letter. Put it in the freezer for 5 minutes.

(Step 6) Roll out your dough once last time into a larger rectangle kind of like before. Sprinkle blueberries on the dough and gently press them into the dough with your palms. The only purpose of this is to make it easier for you to roll the dough. Now roll your dough up like a cinnamon roll. Once you have the roll, then using the palms of your hands kind of gently flatten it down a bit. Using a sharp knife cut the dough into squares... then triangles. Lay those baby triangles on a parchment covered cookie sheet.

(Step 7) Brush the tops of each scone with melted butter and sprinkle with sugar. Since the dough is still very cold from the freezer, the butter will actually harden on top of the scones. Don't freak out.

(Step 8) Bake for 20ish minutes at 425F. While I would normally eat them right from the oven, you kind of want to let them rest for 5 minutes. 

 

 Shopping List

2 cups flour

2 tsp baking powder

1/2 cup sugar (+ more)

1 cup milk (heavier the better e.g. not skim)

1 stick of butter (+ more)

1 T ground cinnamon

1/3 - 1/2 cup honey

3/4 cup frozen Maine blueberries