It’s just about blueberry season in Florida. It’s been a little late coming this year and because I needed Florida blueberries for an upcoming post I contacted Bob at Bob’s Berries in Riverview, FL. He agreed I could come out on Saturday and hopefully get the blueberries I needed. Aren’t they gorgeous? You won’t believe how sweet they are! If you’re local you really need to visit, they open on April 21.
I did find a few and a few extra so I made these delicious blueberry scones to share with you. They are light and full of blueberries with a honey butter top. Coming soon is my delicious Blueberry Salsa recipe.
I mixed up my dough by hand and then folded in my blueberries. Because I was using my scone pan shown below I used an a large scoop that wasn’t quite full and patted the dough out in the pan. Then I topped each scone with a generous teaspoon of honey and butter.
These were as good the next day as the day they were baked.
Perfect with tea or coffee for breakfast or as an afternoon snack.
If you can’t make it to a blueberry farm to pick your own blueberries here are a few tips for buying them at the store. When buying blueberries you want berries that are firm and plump. If you look at the blueberry picture a few up you will see a silvery bloom on them, these blueberries are the perfect berries. The color should be deep purple-blue to blue-black. Refrigerate your blueberries right away when you get them home. Avoid ones that look soft, shriveled or signs of mold. Juice stains on the container aren’t good either, the blueberries might be bruised.
- 1/2 cup milk
- 1/2 cup sour cream
- 1 egg
- 1/4 cup butter, melted
- 2 1/4 cups all-purpose flour
- 1/2 cup sugar
- 2 teaspoons baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon cinnamon
- 1/2 teaspoon salt
- 1 1/2 cup fresh blueberries
- 3 tablespoon butter melted
- 3 tablespoons honey
- Mix together the milk, sour cream, egg, butter and sugar.
- Add the flour, salt, baking soda, baking powder and cinnamon. Quickly mix it in until the mixture forms together.
- Add the blueberries and fold them in.
- Spray a scone pan or baking sheet.
- Use a large scoop and divide the batter into 12 pieces directly in the scone pan. If using a cookie sheet put a little additional flour on a cutting board. Give the dough a couple of turns using additional flour as necessary. Pat out into a circle and cut into 12 pieces.
- Melt the butter for the topping. Stir in the honey.
- Spoon a teaspoon of the honey butter over each scone.
- Bake at 425 degrees for 18 - 20 minutes. Cool slightly before serving.
Maybe you’d like to try our recipe for?
Ooey Gooey Lemon Blueberry Cake
Blueberry Cupcakes with Blueberry Frosting
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