Honey Scones with Easy Blueberry Compote
Fun to make and lovely to serve and a crisp, flakey scone that is a special treat for any day in all seasons. The blueberry Compote takes it over the top of delicious. Serve for brunch, afternoon coffee/tea and midnight snack.
Prep Time : 30 minutes
|
Cook Time : 25 minutes
|
Servings : 8
Top-off May with Honey Scones and an Easy Blueberry Compote
Spring is happening in Nebraska. I see blooms on the crabapple trees and when my neighbors magnolia tree is wreathed in sunny yellow flowers I believe winter has backed down, and I celebrate with my favorite recipe for Honey Scones and a Blueberry Compote. Thank you Robert Scott Rager for this reliably flakey, crisp and tasty scone recipe.
I suggest a hand-held pastry blender (cost under $10.00) at my local Ace Hardware to cut the butter into the flour yielding the flakey, tender interior of these scones. With this tool in hand, all the making is fun to do and always a crisp and tender outcome.
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Honey Scones with Easy Blueberry Compote
Fun to make and lovely to serve and a crisp, flakey scone that is a special treat for any day in all seasons. The blueberry Compote takes it over the top of delicious. Serve for brunch, afternoon coffee/tea and midnight snack.
Servings 8
Equipment
- 1 cookie sheet lined with parchment paper
What You'll Need:
- 2 cups all-purpose flour
- 1 Tb Baking Powder
- ½ tsp salt
- 2 Tb Buzz Savories local honey
- 5 Tb unsalted butter cut into small chunks and cold
- 1 cup heavy cream
- 1 Tb honey combine with 1 Tb cream to brush over unbaked scones
- 1 Tb cream combin with honey to brush over unbaked scones
Easy Blueberry compote
- 2 cups blueberries - frozen or fresh
- 3 Tb water
- 2 ½ Tb honey - local
- 1 tsp freshly squeezed lemon juice
How To Prepare:
Scones
- Preheat ove to 400 Degrees
- Stir together dry ingredients - flour, salt and Baking Powder
- Using a pastry blender or your 2 hands and fingers cut the butter into the flour. The mixture should look like coarse crumbs.
- Blend the 1 cup of cream and the 2 1/2 Tb honey.
- Make a well in the center of the flour mixture and pour the cream/honey mixture into the well. Fold everything together just to incorporate; do not overmix. I use a wooden spoon.
- Press the dough out on a lightly floured surface into a rectangle - 12" x 3" and 1 1/4 inch high. Cut the rectangle in half then cut the pieces in half again, giving you 4 (3 inch) squares.
- Cut the squares in half on a diagonal to give the classic triangle shape.
- Place the scones on the ungreased cookie sheet and brush their tops with the cream/honey mixture.
- Bake for fiteen to twenty minutes until beautiful and brown.
Easy Blueberry Compote
- Pour 1 cup of the blueberries into a mefium saucepan and set aside the remaining 1 cup of blueberries. Add the water and the honey and cook over medium-high heat. Once boiling, reduce to a simmer and cook an additional 10 minutes.
- After 10 minutes, gently smash the blueberries against the pan using a wooden or plastic spatula. Add the remaining blueberries and cook for an additional 5-6 minutes to heat through.
- Spoon over the scones and serve either warm or room temperature.