Earl Grey & Honey Blueberry Scones
These Earl Grey & Honey Blueberry Scones are a British & American scone hybrid–not too sweet, they have a light and fluffy interior and a crunchy, sugared upper crust. These scones have been folded and rolled to create layers, giving them extra height and an extra impressive appearance. They’re perfect for breakfast, dessert, or a mid-day snack when you want a hot drink or something sweet without too much of a sugar kick. Yields 8 scones
Servings Prep Time
8scones 15minutes
Cook Time Passive Time
21-25minutes 30minutes
Servings Prep Time
8scones 15minutes
Cook Time Passive Time
21-25minutes 30minutes
Ingredients
Instructions
  1. In a large bowl, whisk together the flour, baking powder, Earl Grey tea leaves from one sachet cut open, salt, cardamom, nutmeg, and malted milk powder. Add in the cubes of butter and, using your fingertips, rub in the butter until coated in flour and about the size of peas.
  2. In a measuring cup, mix together the 1/4 strong Earl Grey tea (steep 2 sachets in Earl Grey for 5 minutes and allow to cool fully), 1/2 cups + 1 Tbsp buttermilk, and 3 Tbsp honey. Mix until the honey is fully combined with the wet ingredients.
  3. Pour the wet ingredients into the large bowl where you’ve mixed your butter into the dry ingredients. Using a spatula, fold until the dough is just combined. It will be a little dry and shaggy in appearance.
  4. Transfer the dough to a lightly floured surface and knead about 4-6 times by folding the dough in half and turning 90 degrees until the flour is fully incorporated. Flatten into a disc and wrap in plastic wrap. Chill in the freezer for 10 minutes.
  5. Remove the dough from the freezer and transfer to a lightly floured surface. Roll the dough out to a 12″ x 6″ rectangle. Fold the bottom 1/3 of the dough up toward the middle. Then fold the top 1/3 toward the middle so that the all thirds overlap–similar to an envelope or folding a piece of paper into thirds. Rotate the dough 90° and repeat the rolling and folding process. Wrap the dough in plastic wrap and return to the freezer to chill for another 10 minutes.
  6. Return the dough to your lightly floured surface so that one of the open ends is facing you. Roll to a 12″ x 4″ rectangle and repeat the process of folding into thirds. Rotate the dough 90° and roll into a 12″ x 8″ rectangle.
  7. Scatter the blueberries and dried blueberries over the dough. Carefully press the blueberries into the dough while being careful not to burst any of them. Using a bench scraper or a spatula, carefully roll the dough along the long side until you have a cylinder to help incorporate the berries. Some might pop out of the top or the bottom–just toss them back inside the dough if that happens. Place the cylinder seam side down and lightly roll it into an 18″ x 4″ rectangle. Your dough should be about 1/2″ thick in height.
  8. Carefully slice off the rough edges along the top and the bottom and dispose of them. Cut the rectangle in half so that you have two smaller rectangles. Cut these two rectangles in half again so that you have four equal sized rectangles in front of you. Use the knife to cut each rectangle in half on the diagonal. Place on a parchment lined baking tray and allow to chill in the freezer for ten minutes.
  9. While the scones are in the freezer, set the oven rack to the middle position and preheat the oven to 400°F. In a glass or a measuring cup, stir together 1/4 cup buttermilk and 1 Tbsp honey until the honey is completely mixed in. Once the scones have chilled and the oven has preheated, remove the scones from the freezer. Brush the tops with the honey and buttermilk mixture and sprinkle generously with raw sugar. Bake for 5 minutes then reduce the oven temperature to 350°F. Allow the scones to continue baking for an additional 16-20 minutes, rotating the pan halfway through until the tops have firmed and are a light golden brown. The scones should peel off the parchment paper easily once baked; the bottoms will be golden brown in color. You may also check with a toothpick inserted into the center of the scone; if it comes out clean, remove the scones from the oven.
  10. Allow the scones to cool about ten minutes on the tray before serving or transferring to a cooling rack.

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