Nothing is more British than scones, and these are especially moist and delicious because of the honey!
- 2 cups flour
- 4 teaspoons baking powder
- 3/4 teaspoon salt
- 1/3 cup honey
- 4 tablespoons butter
- 2 tablespoons shortening
- 1/2 cup cream
- 1 egg
- 1 cup blueberries
- 1/3 cup freshly squeezed lemon juice
- 1 1/2 cups confectioners’ sugar, sifted
- 1/2 cup honey
- 1 tablespoon unsalted butter
- 1 lemon, zest finely grated
Heat oven to 375 degrees.
In a large mixing bowl, combine flour, baking powder, salt and honey. Mix well. Cut in butter and shortening. In a separate bowl, combine cream with beaten egg then add to dry ingredients. Stir in blueberries. Turn dough out onto a floured surface. Roll dough out and cut into biscuit size rounds. Bake for 15 minutes or until brown.
Let the scones cool a bit before you apply the glaze.
Make the lemon glaze in a double boiler. Mix the lemon juice with the honey and sugar until dissolved in a heatproof bowl over a pot of simmering water for the double-boiler method. Whisk in the butter and lemon zest. Continue whisking the glaze to smooth out any lumps, then drizzle the glaze over the top of the scones. Let it set a minute before serving.
- Honey Blueberry Muffins (romancingthebee.com)