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Blueberry, Lemon & Ginger Scones With A Honey Butter


Would you believe me if I said these scones are:⁣
- Dairy free ⁣
- Egg free ⁣
- Sweetened with just a little honey & fruit⁣
- Suitable from 1 year + ⁣
- Prepped and baked in under 20 minutes ⁣
- Able to be frozen for upto 4 months ⁣

Honestly these little beauties are so easy to whip up, taste absolutely delicious & are basically guilt free!

To make the scones you will need (makes 16 mini scones):⁣

• 2 tbsp Lemon & Ginger Just Bee honey (you can use Original honey instead)⁣
• 180g self raising flour⁣
• 30g of dairy free spread or butter⁣
• handful fresh blueberries ⁣
• 120g dairy free yoghurt (normal yoghurt will work as well) ⁣
• 1 tsp baking powder ⁣
• optional - 1tsp ginger & zest of 1 lemon (only if you don’t use our flavoured honey)⁣

Step One: Turn the oven on!

Pre-heat the oven to gas mark 4 or 180c. For a fan assisted oven reduce the temperature down to 160c.

Step Two: Make the dough.

In a large bowl, add all of the ingredients (except the blueberries) and mix well to form a dough.

When your dough has come together, sprinkle the blueberries over the dough and gentle fold them in. (I like to leave a few to pop on top of the scones just before they go into the oven).

Step Three: Roll the dough.

Next, sprinkle some flour on your work surface and grab your dough out from the bowl. Use your rolling pin to roll it out until it is 3cm thick.

Step Four: Shape!

Cut the rolled out dough into circles – If you don’t have a round cutter, use an empty Just Bee honey pot!

Step Five: Tray up.

Place the circles of dough onto a lined baking tray & brush over them with milk. This is when you can optionally just gently press a blueberry or two into the top of each scone.

Step Six: Bake!

Place the tray on the middle shelf and bake the scones for 10 minutes or until they are golden.

Step Seven: Remove and cool.

When the scones are done, take them out of the oven and allow them to cool completely by placing them on a wire rack.

Step Eight: Make the honey butter.

To make the honey butter, mix 2 tbsp of dairy free spread or butter with 1 tbsp Just Bee honey (Lemon & Ginger or Original) until smooth.

Top Tip: Once cooled fully store them in an airtight container and they will stay moist and delicious for days.

Ideas and Alternatives

We used Lemon & Ginger in our recipe, but you can also use our Original Vitamin honey or our Valencian Orange Honey which also work really well!

If you aren't a fan of blueberries they can also be replaced with raisins, chocolate chunks, nuts or another berry of your choice.

 Thanks to Gemma @feeding_hayden for this fab recipe!



  • I love honey so I’m going to try yours I’ll let you know what I think .

    Patricia Johnson
  • Sounds delicious , I am going to make them today , thank you for sharing this recipe

  • Love your recipes getting me me cooking again

    Philomena Taylor

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