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A National Breakfast Week Treat

You know what they say, breakfast is the most important meal of the day! So, join us in celebrating this National Breakfast Week, with a scrumptious scone recipe from award winning pastry chef and author of Afternoon Tea at Home, Will Torrent.

Blueberry and
buttermilk scones
with honeycomb butter

These are a weekend breakfast favourite
of mine but are also perfect on an afternoon tea
stand. Super simple to make and even quicker
to eat...all of them! Serve warm from the oven
with a dollop of honeycomb butter melting over
the top - the perfect treat for a lazy weekend
morning or leisurely tea. You can use frozen
blueberries if you can't find fresh.

You'll need...

  • • 350g / 2 ¾ cups plain / all-purpose flour, plus extra for rolling out
  • • 3 teaspoons baking powder
  • • A pinch of salt
  • • 125g butter, chilled and diced
  • • 75g / generous ⅓ cup caster/granulated sugar
  • • 175-200 ml ⅔-¾ cup buttermilk
  • • 150g 1-1 & ¼ cup fresh or frozen blueberries
  • • 2 tablespoons whole milk
  • • 2 tablespoons demerara/ turbinado sugar
  • Honeycomb butter:

  • • 100g / ½ oz. honeycomb or 2 chocolate-covered honeycomb bars
  • • 175g butter, softened
  • • 1 teaspoon vanilla bean paste
  • • A pinch of salt
  • 2 baking sheets lined with baking parchment
  1. 1. Start by making the honeycomb butter. Tip the honeycomb into a freezer bag, twist the end to prevent any escaping and crush the honeycomb using a rolling pin. Cream the butter and vanilla bean paste in a stand mixer until really soft. Add the crushed honeycomb and mix again until combined.
  2. 2. Lay a piece of clingfilm/plastic wrap or baking parchment on the work surface and spoon the butter down the middle to form a rough sausage shape, wrap up the butter tightly to make a smooth log, twist the ends to seal and put the butter in the fridge to harden until needed. Alternatively you can make the butter fresh while the scones are baking and use immediately.
  3. 3. Preheat the oven to 200°C (400°F) Gas 6.
  4. 4. Sift the flour, baking powder and a pinch of salt into a large mixing bowl. Add the chilled, diced butter and rub into the dry ingredients using your hands. When the mixture resembles sand and there are only very small pieces of butter remaining, add the caster/granulated sugar and mix to combine.
  1. 5. Make a well in the middle of the mixture, add the buttermilk and blueberries and stir to combine using a rubber spatula. Once the dough starts to come together, use your hands to form a rough ball.
  2. 6. Tip the dough out onto a lightly floured work surface. Very lightly knead for about 30 seconds to bring the dough into an almost smooth ball but do not overwork the dough. Cut in half and flatten each half into a round disc each about 16 cm/6 inches in diameter. Using a long, sharp knife cut each disc into 8 triangular wedge shapes.
  3. 7. Arrange the wedges on the prepared baking sheets and brush the tops with a little milk, scatter with demerara/turbinado sugar and bake on the middle shelf of the preheated oven for 12-14 minutes, or until well-risen and golden.
  4. 8. Cool on a wire rack and serve slightly warm with slices of the honeycomb butter ready to spread on top.

Recipe from Afternoon Tea at Home by Will Torrent.
Photography by Matt Russell, published by
Ryland Peters & Small, February 2016.

Keep your eyes peeled for Will's
'Afternoon tea at home' coming soon! We'd love to see your creations, so please do share
them on our social channels, using
@WhiteStuffUK #WSRecipes

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