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Does it seem scones come in three forms: hockey puck, meh, or come hither.

Moist, crumbly and delicate—these scones are come here, never leave. Spiced right, healthy enough and with a citrus honey glow—love in every blueberry coconut crumb.

Scone’s Best Kept Secrets

Keep ingredients (like milk and especially butter) super cold.

In keeping ingredients cold, make scones at a good pace.

When adding liquid, you may or may not use all depending on the season. Go by feel, not measurement. Ready is when the dough is crumbly, yet when squeezed, sticks together.

While making, mixing, and forming—it may be tempting, but avoid over working the dough. The more we handle, the more hockey puck the scone =/

Make

Mix dry ingredients, then with a pastry cutter or two knives, work the butter into the flour mixture. The first time I cut butter into dry ingredients, I wasn’t sure when I should stop, then add the liquid, so we hope a video helps.

Add liquid, mix, then squeeze sections making sure the dough comes together, for the most part. If more liquid’s needed, add small amounts at a time testing until ready.

Add coconut and blueberries, reserving a few. Much like studding cookie tops with extra chocolate chips, the same goes for scones. Push a few blueberries into bare spaces, then form a disk. What size? That depends on what shape scones you want.

Shape

For the ones pictured:

8″ round at 1/2″ thick = about 10 count

* use a lightly floured (1/4 cup equivalent) biscuit cutter then quick form.

For traditional wedges:

6″ round at 3/4″ thick = 6 count

8″ round at 1/2″ thick = 8 count

Once the round of choice is formed, use a knife or bench scraper creating the desired number. I find a small metal spatula helps separate and lift the pieces.

Place

Place the blueberry beauties on a large Silpat, parchment, or greased/light dusted baking sheet. Scones need about 1/2″ room to puff.

Brush

With a light coat of melted butter, orange, vanilla and honey. Sprinkle with sugar.

Refrigerate or No?

We’ve done both and find if ingredients/kitchen is kept cold and we make fairly fast—we prefer scones without refrigeration.

Bake

The baking range included is without refrigeration or ten minutes in the refrigerator. Sign posts are better indicators anyway, so bake until the tops are golden and the undercarriage toasty.

If you forget to brush before, that’s okay!

Right out the oven, scones are warm and forgiving. A quick brush and sugar sticks.

With their nooks and crannies, english muffins rivaled.

Do you like scones warm or room temperature?

 

With butter, jam, or on their ownsome?

How to store scones?

I think scones are first day straight out the oven best, but if stored, how you prefer a scone is important.

For crunchy on the out and soft on the in – leave in plain air draped with foil/paper towel or in a cookie jar like container.

For soft – store in an airtight container or wrap individually.

Reheating Scones

Place room temperature scones a toaster oven on medium, watching the top. If the edges begin to become too golden, tent with foil.

How are your days?

I hope with more up, then down.

But if not,

I’m sorry. When the world is tilted keeping the head towards the sun takes extra energy. My hope is for at least one helpful person/animal keeping close as seconds turn minutes and minutes/days.