One of the “perks” of having a blog is that people send you stuff! I received a package in the mail the other day from the Oh Nuts! company…. What yummy treats! They sent me dried blueberries, dried pears, and roasted hazelnuts, and we couldn’t wait to get in the kitchen and start trying them out. My youngest daughter decided that she would like to create a blueberry scone recipe.
She came up with a very interesting recipe. Since she loves tea (as mentioned in this recent post), and scones and tea traditionally are served together, she wanted to actually include tea in her scone recipe- it came out really nice! Another “trick” happened accidentally- we were out of all-purpose flour so she used cake flour, which resulted in a very light and tender scone.
She used the Oh Nuts! Dried Blueberries in this recipe. At first I wondered if they would be too chewy, but they weren’t at all. They had a nice soft texture- I can easily see using these as a substitute for fresh blueberries when fresh are not in season.
Finally, what goes better with tea than honey? She made Honey Butter to spread on the scones- they were so good! We found that the scones are best served warm right out of the oven, with the honey butter melting in… heaven!
(Daughter used Earl Grey tea for this recipe- the bergamot in the tea added a lovely orange scent to the scones. You could have fun trying all different kinds of teas in this recipe- perhaps even an herbal berry tea to go with the blueberries? Or any kind of citrus flavor like lemon or orange would probably be really good.)
Blueberry & Tea Scones with Honey Butter
- 4 cups cake flour
- 1 cup sugar
- 4 teaspoons baking powder
- dash of salt
- 6 tablespoons cold butter
- 1/2 cup heavy cream
- 1 cup brewed tea, cooled to room temperature
- 1 egg
- 2/3 cup Oh Nuts! dried blueberries
- non-stick cooking spray
- 1/2 cup butter, softened
- 2 tablespoons honey
Preheat oven to 375 degrees. Line baking sheet with parchment paper and spray with non-stick spray.
Mix the dry ingredients together in a large bowl. Cube butter and cut into dry ingredients using pastry blender or 2 knives.
In a separate bowl, stir together egg, cream and tea. Add to dry ingredients. Stir in dried blueberries.
Place about 1/3 cup of batter on baking sheet for each scone, leaving about 2″ between scones.
Bake 15-20 minutes until edges are lightly golden and center is set.
To make Honey Butter, cream together 1/2 cup butter and 2 tablespoons honey with electric mixer. Chill.
Serve scones warm with Honey Butter.
Makes about 10-12 scones.
Have you ever cooked or baked with tea before? I think it’s really fun and interesting- so many possibilities with all of the flavored teas available! What do you think? Share your ideas with us in the comments. (And if you think your friends will like this recipe, please share it using the buttons below! Thanks!)
P.S. Don’t forget about the awesome giveaway taking place here on my blog this week! Click here for your chance to enter!