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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.
Course Breakfast, Dessert, Snack
Cuisine American
Keyword breakfast, Buzz Savories Honey,, dessert
Prep Time 30 minutes
Cook Time 25 minutes
Servings 8

Equipment

  • 1 cookie sheet lined with parchment paper

Ingredients

  • 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

Instructions

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.

Notes