Breakfast

Blueberry Vanilla Scones

Blueberry and Vanilla Scones

Overview

Buttery, tender scones packed with blueberries and sweetened with Vanilla Honey for a rich hint of vanilla in every bite. Finished with a simple vanilla glaze and an extra drizzle of honey, they’re perfect for breakfast, brunch, or an afternoon treat.

Instructions

  1. In a medium bowl, whisk together the flour, baking powder and salt. 
  2. Cut the chilled butter into ¼” cube and add to the flour mixture.  Cut into the flour mixture using a fork or pastry cutter until it makes a sandy resemblance.  You can use your hands here as well if needed. 
  3. Mix in the cream, egg, honey and vanilla until a shaggy dough forms - gently fold in the blueberries - do not over mix. 
  4. Turn the dough out onto a lightly floured surface and form it into a 1” thick circle. 
  5. Cut into 8 triangles with a sharp, floured knife.  Place onto a parchment lined baking sheet and place in the fridge for at least 30 minutes, up to 2 hours 
  6. Preheat oven to 350* F.  Brush the chilled scones with a bit of heavy cream \\and bake for 28-30 minutes, until the edges are golden brown. 
  7. While scones are baking, whisk together the ingredients for the glaze until smooth. 
  8. Remove scones from the oven and cool.  When cool to the touch, drizzle with glaze and serve!  Best drizzled with a little extra honey. 

#savethebees

Shop the recipe

Ingredients

  • 2 cups all-purpose flour
  • 1 Tablespoon baking powder
  • 1 teaspoon salt
  • 2 sticks (16 tablespoons) unsalted butter, chilled
  • ½ cup heavy cream (plus more for brushing)
  • 1 egg, whisked
  • ¼ cup Savannah Bee Vanilla Honey
  • 1 teaspoon vanilla extract
  • 1 cup fresh or frozen blueberries
  • 1 cup powdered sugar
  • 1 teaspoon vanilla extract
  • 2-4 Tablespoons milk

Shop the recipe

You Might Also Like