Blueberry Banana Lemon Buttermilk Scones 

with Creamy Smoked Honey Butter

Scones are one of our favourites and love how versatile they can be, from sweet to savoury. I had a few over ripped banana's that needed to be used, which inspired this recipe. These, Blueberry Banana and lemon scones are simple to make and have no sugar added in the mix. The ripe bananas gives them all the sweetness they need. My recipe calls for buttermilk and if you don't have any on hand, no problem, make your own. Add 2 tbsp of white vinegar to 3/4 cup of milk and let set for a few minutes, which you then have buttermilk. These scones are delicious with your favourite preserves but I highly recommend a smoked honey butter. It is definitely a sweet heavenly match. One of my favourite smoked honey's is a local honey from Rosewood Winery which is absolutely delicious or any smoked honey will do.

Enjoy

xoxo

Ingredients

2 1/2 cup all-purpose flour + more for dusting

Zest of a large lemon

3/4 tsp baking powder

1/2 tsp baking soda

1/4 tsp salt

1/2 cup unsalted butter, cold and cut into pieces

3/4 Buttermilk

2 ripe bananas, mashed

1 cup blueberries

1 egg, lightly beaten

2 tbsp turbinado sugar (optional)

Smoked Honey butter

1/2 cup unsalted butter, room temperature

1 tsp smoked honey

Preparation

Preheat oven to 425 F and position an oven rack in the centre. Line a large baking sheet with parchment paper or a silicone mat.

Place the flour, lemon zest, baking powder, baking soda and salt in a large bowl of a food processor and mix for 10 seconds to blend. Add the cold butter pieces and pulse until butter is cut into case pieces. Add in buttermilk and bananas and mix until dough comes together in large think clumps. You can add more flour here if its still too sticky and wet. Mix in blueberries with a spatula. Flour your work surface and turn out dough. Gently need the clumps of dough not to burst the blueberries, until form a soft dough. If the dough still seems sticky, you can continue to dust with flour lightly. 

Pat the dough down to form a round circle 7 inches  in diameter and 1 inch thick. Using a flour dusted knife, cut into 8 equal size triangles. Gently transfer to baking sheet and brush the top of each with the beaten egg. Sprinkle top with sugar and bake for 15-17 minutes until firm to touch and golden. Transfer to cooling wrack and let stand for a few minutes before serving with smoked honey butter.

To make honey butter, which butter until creamy and swirl in honey.

SERVINGS 8| PREP & COOK TIME approx. 45 mins

Copyright © 2016 Irene Matys.

All Rights Reserved.

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