I love combining things. That may be the thing I love most about my job here at Honeyville. Taking different products and mixing them together to see what I can create is fun, exciting, and even a challenge at times. It was this excitement that led me to today’s blog post. I was looking over some of the past blog post and came across Tenille’s Baked Scones recipe. This sparked my interest! I always thought that the only way to cook scones was to fry them in oil. That post got me thinking: “If there are other ways to cook our scones, there may be other ingredients we can include!” It is in this spirit of adventure that I present to you my latest creation: Blueberry Scones (and yes, they’re baked)! 

1 pack Honeyville Gourmet Scone Mix
1-2 cups Honeyville Freeze Dried Blueberries
2 1/2 tsp. of Instant Yeast or Dry Active Yeast.

Dissolve 2 1/2 tsp. packet of dry active yeast in 1 cup warm water. I used the Instant Yeast we carry online and had the same results. While dry active yeast will let you know it is completely dissolved when it starts to bubble, instant yeast will dissolve much quicker, but won’t necessarily give you the bubbles, so all you need to do is make sure it’s dissolved well enough in the water.

After the yeast has dissolved, add 3 cups of the Honeyville Gourmet Scone Mix.

Now, here comes the fun part! Knead until smooth and elastic. This means you have to get your hands a bit dirty, but it is worth it. Once the dough reaches elasticity, cover and let rest for 20 minutes. While the dough is resting, rehydrate your blueberries. I put 1-2 cups because the amount of blueberries you desire is really up to you. Personally, I wish I would’ve included a bit more when I was making these scones.

After dough has rested for 20 minutes, mix in the rehydrated blueberries. The easiest way to do this is through the stretch and fold method. Drop the blueberries into the dough, then stretch it out and fold it over. Repeat until blueberries are mixed well in the dough. I chose to let the dough sit, covered for another 10 minutes after this.

Once dough has risen, roll it out to 1/4″ thick. While you can use flour on the rolling pin and counter top in order to keep the dough from sticking, I just sprinkled some of the scone mix to do this. You could even use Chef Tess’ method of just using a spray bottle of water on the counter. Whatever works best for you.

After dough is rolled out, use a dough or pizza cutter to cut out the scone shapes.

Place the cut pieces on a sprayed baking sheet, cover, and let the dough sit for another 20-30 minutes (this gives the scones one last chance to rise before you begin baking).

Once the scones have risen, place them in the oven at 350 degrees for 12-15 minutes.

You’ll know they are done when they have a golden brown coloring. Remove and serve.

I spread some delicious Cox Honeyland Raspberry flavored honey on these, which can be purchased at any of our retail store locations.

These bake up light and fluffy and the blueberries are the perfect addition. Plus, since they are baked, you can have a second and still feel like it’s OK because there isn’t any oil! Try these for Thanksgiving or Christmas Morning!