Mother's Day is this Sunday and we thought what better time to share with you a delicious recipe you can make for mum at home. These lavender honey & blueberry scones use our Melita Lavender Honey, which adds a sweet floral note to the scones. Combined with bursts of tart from the blueberries, these scones are delightful!
Melita Lavender Honey can be used alone in tea as well and you can even try it drizzled over porridge or yoghurt, the lavender taste is subtle and soothing. We recommend a chamomile and lavender honey tea before bed for a restful night sleep.
We used frozen blueberries in this scone recipe but you can use equal portions fresh blueberries if they are in season in your area. Frozen blueberries don't need thawing, bring them straight out of the freezer and fold them into the dough just before baking. You might want to wear gloves though, unless you don't mind purple hands (but don't worry, it will come off).
The trick to making the perfect texture scone is using cold butter and not over working the dough. If you want to make a round shape scone you can always use cookie cutters. The triangle method is slightly quicker and requires less working of the dough so if you are in a rush this is great, and they still look and taste amazing.
Happy Mother's Day.
- 1 large egg
- ¾ cup thickened cream
- 2 tablespoons lavender honey
- 2 ½ cups plain flour
- 1 tablespoon baking powder
- ¼ teaspoon salt
- 100g cold unsalted butter, cut into small cubes
- 1 cup blueberries (fresh or frozen)
- Preheat your oven to 200 degrees Celsius. Line a baking sheet with baking paper.
- In a bowl, whisk together the egg, cream & honey.
- In another bowl, sieve the flour, baking powder and salt. Do this twice to ensure they are well combined.
- Add the cubed butter to the flour mixture and work with your hands until the mixture resembles uneven, coarse crumbs.
- Make a well in the flour fixture and add the cream mixture. Work with your hands until the dough is combined into a ball.
- Carefully fold in the blueberries.
- Place the mixture onto the prepared baking sheet and form into approximately 15cm diameter circle, approximately 4cm high. Use a knife to cut the circle into 6 wedges. Carefully separate the wedges at least 3cm apart.
- Use a pastry brush to apply a thin layer of cream onto each scone.
- Bake the scones for 20 minutes. Just until they start to turn light golden brown at the pointed edge. If the scones are turning brown and there is still some time to go, you should add a layer of kitchen foil over the top to stop them browning anymore. Remove from the oven. Cool the scones on the baking sheet for 5 minutes, then transfer to a wire cooling rack.
- Serve scones warm with additional lavender honey and whipped cream.
What else you will need:
- Baking pan and baking paper
- Whisk or fork
- Measuring cups & spoons
- Large knife
- Pastry brush
- Wire cooling rack
- Hand mixer for whipped cream