afternoon tea scones
This delicious blueberry and buttermilk Scones are a great choice for a weekend breakfast, or as a treat with afternoon tea. These simple scones, baked fresh and served warm out of the oven with honeycomb butter drizzled over top, are delicious.
Basic ingredients for afternoon tea scones
- 350 g/2 3/4 Cups plain/all-purpose flour plus extra for rolling
- 3 teaspoons baking powder and a pinch of salt
- 125g/1 stick butter, chilled and chopped
- 75 g/generous
- 1/3 cup buttermilk
- 150g/1 1/4 cups fresh or frozen blueberries
- 2 tablespoons whole milk
- 2 tablespoons demerara/turbinado sugar
- HONEYCOMB BUTTER:100g/3 1/2 oz. Honeycomb or 2 chocolate-covered honeycomb bar
- 175g/1 1/2 sticks butter, softened
- 1 tablespoon vanilla bean paste
- 1 pinch of salt
- 2 baking sheets lined with baking parchment
How to make afternoon tea scones
- Make the honeycomb butter by first making it. Place the honeycomb in a ziplock bag. To prevent any escape, twist the ends and crush them with a rolling pin. Blend the butter and vanilla bean paste in a stand mixer until they are very soft. Mix in the crushed honeycomb, and continue to mix until well combined. Spread the butter on a piece of baking parchment or plastic wrap. Wrap the butter tightly in a log shape. Place the butter in the refrigerator to set up until you need it. You can also make the butter fresh during the baking of the scones and put it in the fridge to harden it until you need it.
- Preheat the oven to 200°C (400°F) Gas 6. After this, In a large bowl, combine the flour, baking powder, and salt. Use your hands to mix the butter into the flour. Mix until the mixture looks like sand.
- After this, Use a rubber spatula to mix the buttermilk and blueberries into the batter. When the dough begins to form, you can use your hands to form it into a rough ball. After this, Place the dough on a lightly floured surface.
- You can lightly knead the dough for around 30 seconds to make it into a smooth ball. However, you should not overwork it. Each half of the dough should be cut in half. Flatten each half into a disc about 16 cm/6 1/4 inch in diameter.
- Each disc should be cut into eight triangular wedges using a sharp, long knife. Place the cut-outs on prepared baking sheets. Now Brush the tops with milk and sprinkle with demerara/turbinado sugar.
- Bake the wedges in the oven on the middle shelf for 12-14 minutes or until they are golden and well-risen. Let cool on a wire rack. Serve warm with honeycomb butter slices.