Tuesday, March 12, 2013

Tasy Tuesday ~ Blueberry Honey Scones

I am normally not a huge fan of scones, I think they are just a little too dry.  But these blueberry honey ones are amazing!  The kids loved them and were begging for more the first time I made them.  Since then, I have doubled the recipe so we can have more!  They are also really quick to make in the morning since they taste best fresh, but can be made the night before. 

 2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
6 tablespoons butter, chilled, cut-up
3/4 cup fresh or frozen  blueberries
2 teaspoons grated lemon peel
1/3 cup honey
1/4 cup plain yogurt
1 egg

2 tablespoons plain yogurt
1 teaspoon honey
1 cup powdered sugar

Heat oven to 375ºF. Combine flour, baking powder, baking soda and salt in medium bowl. Cut in butter with pastry blender or two knives until butter is the size of blueberries. Stir in blueberries and lemon peel.  Stir 1/3 cup honey, 1/4 cup yogurt and egg in small bowl until smooth. Using fork, stir into flour mixture until moistened. On lightly floured surface, pat dough to 1-inch thickness. I usually shape into a circle or square  (2 if doubled) and cut into triangles or squares.  You could also use a biscuit cutter to make circle shaped scones.  Place on baking sheet.  Bake 15 to 18 minutes or until toothpick inserted in center comes out clean. Cool on wire rack 5 minutes.
Stir 2 tablespoons yogurt and 1 teaspoon honey in small bowl. Slowly stir in powdered sugar. Spoon over warm scones and let stand 5 minutes. Serve warm.  Enjoy!
Linked up with:
Raising Homemakers
Far Above Rubies
The Better Mom
Teach Me Tuesdays
Titus 2sday
Women Living Well
A Delightful Home
Raising Arrows
The Modest Mom
A Wise Woman Builds Her Home
Diary of a Stay at Home Mom


Mama S said...

get me a cup of tea, I sitting down to share a piece of those with you :-)


Amy said...

Those sound tasty! I'm starting to enjoy cooking with honey as a sweetener, so I may try these.

Visiting from Raising Homemakers, by the way...

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