These golden brown blueberry scones with honey butter glaze are the perfect buttery, light, and flaky scone for your next weekend breakfast or brunch and they’re easy to make!
When I think about brunch and brunch food, one thing that always comes to mind is a fruity scone. I think a brunch would be incomplete without one, don’t you; they’re such a staple! But, I used to find scones difficult to bake; they would come out dry and crumbly or they’d be so dense, you could only stomach one bite, so for a long time, I just avoided baking them all together. Very sad!
It wasn’t until I was trying to perfect these blueberry scones with honey butter glaze that I figured out a few really important things about making scones.
5 things everyone should know about baking scones from scratch:
- You always want to use cold ingredients, especially the butter. You want it to be really cold or even frozen. Some bakers even insist on using cold utensils and bowls too, sticking them in the freezer prior to making their scones.
- The flour you use will make a difference. If your scones are dense and heavy, you might want to try using pastry flour or using half all-purpose flour and half pastry flour. Pastry flour will definitely make a lighter scone.
- And speaking of mixing up scones, it is super important that you don’t overmix the dough. Ideally, you want the dough at the state where it is just coming together and has plenty of lumps. As I’ve said in prior posts, lumps are your best friend!
- I also recommend chilling the scones for a few minutes before baking them. This helps with the texture of the scones, making them more tender. Just pop them in the fridge while you preheat the oven, that’s plenty of time.
- If you’re adding fruit to the scones (and why wouldn’t you – yum!), use frozen fruit and don’t bother to thaw it out ahead of time. Just toss it in some powdered sugar and add it to the batter frozen. This helps keep the scone from looking like a tie-dyed t-shirt.
I also believe that scones are better when they’re made by hand and not with a food processor. I know, I know. Not everyone agrees with this one, which is why I didn’t list it as #6. But, I’m telling you – take the time, use a good pastry cutter and work the dough by hand, it’s just worth it. You’ll end up with homemade blueberry scones with honey butter glaze are some of the most tender and delicious you’ve had.
Now lets talk about the scones themselves – my favorite part! After baking, the scones come out of the oven with a golden brown and crispy outer edge, but on the inside, they’re soft and tender, much like a homemade biscuit. You’re going to love them. These blueberry scones with honey butter glaze have a very subtle sweetness, which is one thing I really love about scones in general. They don’t have tons of sugar.
The other thing I find truly yummy about these blueberry scones is the glaze. It’s a mix of melted butter and honey that you slather it all over the scones before the last few minutes of baking. It turns into this buttery, sweet, golden brown crispy-almost-like-a-crust that takes the flavor of these blueberry scones to another level. But, if you’d rather, you could always ice them with my simple pastry frosting for a little extra sweetness. We’ve also tried that and they’re incredible with the frosting too!
Give these blueberry scones with honey butter glaze a try this weekend and let me know how much you love them!
- 2 cups blueberries, frozen
- 3 tablespoons powdered sugar
- 3 cups of flour
- 12 tablespoons unsalted butter, cut into cubes
- 1/3 cup sugar
- 1 tablespoon baking powder
- 1 tsp sea salt
- 3/4 cup milk
- 1 egg + 1 egg yolk
- 2 tablespoons unsalted butter, melted
- 1 tablespoon honey
To make the scones:
- Preheat oven to 425 degree and line a baking sheet with parchment paper.
- In a small bowl toss the blueberries in the powdered sugar until well coated. Place in the freezer.
- Add the flour, butter cubes, sugar, baking powder, and sea salt to a large bowl. Using a pastry cutter, cut the mixture until the butter is reduced to pea sized pieces.
- In a smaller bowl, beath the egg, egg yolk, and milk together until smooth.
- Make a well in the center of the flour mixture and add the milk mixture.
- Using a rubber spatula, stir batter gently. Do not overmix.
- Carefully fold in frozen blueberries until evenly dispursed, avoiding crushing berries as much as possible.
- Turn dough out onto a well floured surface and knead briefly until dough comes together.
- Form dough into a disk about 1-1/2 inches tall. Using a sharp knife cut disk evenly into 8 triangles.
- Place cut scones on a lined baking sheet and bake for 16 minutes, rotating the pan halfway through.
To glaze the scones:
- In a small bowl melt butter and honey together until smooth.
- Using a pastry brush, gently coat the tops of each scone completely, using all of the glaze.
- Return scones to the oven and bake for 5 minutes, until golden brown on the top.
- Allow scones to cool for 5 minutes on the pan before transferring them to a wire rack to cool for another 10 minutes prior to serving.
- Scones are best if eaten the day they're baked. They can be frozen in dough form or after they're baked and cooled completely.
Nutrition Information:Yield: 8 Serving Size: 1 scone
Amount Per Serving: Calories: 448 Total Fat: 22g Saturated Fat: 13g Trans Fat: 0g Unsaturated Fat: 8g Cholesterol: 102mg Sodium: 500mg Carbohydrates: 55g Net Carbohydrates: 0g Fiber: 2g Sugar: 17g Sugar Alcohols: 0g Protein: 7g
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