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45Total Time
20Prep Time
25Bake Time

Blueberry & Honey Scones

Quick and easy

3 Reviews

  • Vegetarian

About our blueberry and honey scones recipe

These honey & blueberry scones are really something else. We've used honey in our recipe which really brings not only the flavour, but the texture to life as well.

Honey in baking helps retain the moisture of the bake. For the best results, serve these warm.

What is the secret to making good scones?

The secret to making the flakiest scones is to start with cold ingredients — cold butter, cold eggs, and cold cream. Using cold ingredients prevents the butter from melting before the scones are baked, leaving it instead to melt in the oven and create a super-flaky, super tasty end result.

For a more traditional scone recipe, try out our easy scones.

45Total Time
20Prep Time
25Bake Time


  1. Step 1:

    Preheat the oven to 180°C (fan). Lightly dust a nonstick baking tray with flour.     

  2. Step 2:

    Put the flour, baking powder and lemon zest into a large bowl before adding the cold butter and lightly rubbing in with your fingers until just combined and the mix looks like coarse breadcrumbs. Stir in the blueberries.

  3. Step 3:

    In a jug combine the milk, eggs, vanilla and honey before pouring into the flour mix. Use a knife to lightly combine the wet and dry ingredients until they just come together. Lightly dust the work surface with flour and tip the mixture out. Gently and lightly knead the dough until it comes together. Shape into a round and flatten to approximately 2.5cm depth. Use a knife to cut into 8 Triangles and arrange the scones individually onto the baking tray.  

  4. Step 4:

    Place the scones into the oven for approx. 20 minutes. Prepare the glaze by combining the butter and honey into a small jug and placing into the microwave for a few seconds until the butter has melted and the honey combined. Once the 20 minutes baking is up remove the scones from the oven and brush the glaze generously over the scones before putting back in the over for a further 5 mins.

  5. Step 5:

    To prepare the honey cream whip the cream in a clean bowl until it forms stiff peaks before folding in the honey. Serve the scones slightly warm, cut in half with plenty of whipped honey cream.


  • For the Scones

    • 370g Allinson's Self Raising Flour
    • 1 tsp Baking powder
    • 1 Lemon zest of 1 lemon
    • 90g Salted butter (chilled & diced)
    • 240g Blueberries
    • 90ml Milk
    • 2 Eggs
    • 1 tsp Nielsen-Massey Vanilla Extract
    • 60g Honey
  • For the Glaze

    • 45g Honey
    • 30g Salted butter
  • For the Honey Cream

    • 150ml Double cream
    • 50g Honey


  • Baking tray

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