Raspberry and Blueberry Scones with Walnut and Honey Butter

Brush up with your Thermomix skills with this delicious recipe from Cookidoo. Our Raspberry and Blueberry Scones with Walnut and Honey Butter is the perfect to celebrate Afternoon tea week and our staycation around the UK and Ireland. Full recipe 👇: Ingredients Blueberry Scones 350 g plain flour, plus extra for dusting 1 Tbsp baking powder 1 pinch fine sea salt 125 g unsalted butter, diced 80 g caster sugar 180 g buttermilk 200 g fresh blueberries 2 Tbsp milk 2 Tbsp Demerara sugar Honey and Walnut Butter 60 g walnut halves 180 g unsalted butter, soft 120 g runny honey 1 pinch fine sea salt Preparation 1. Preheat oven to 200°C and line a baking tray with baking paper. 2. Place flour, baking powder and salt in mixing bowl then mix 4 sec/speed 5. 3. Add butter and caster sugar then mix 4 sec/speed 6. 4. Add buttermilk and mix 20 sec/reverse. 5. Add blueberries then stir gently with spatula until partly mixed in (mixture will be clumpy). 6. Tip out onto a lightly-floured surface, bring dough together into a ball (some blueberries will burst) then flatten to a disc approx. 2.5 cm thick. Use a pastry cutter (Ø 6 cm) to cut out scones and place on prepared tray. Re-roll any trimmings and cut out more scones until all dough is used (approx. 12-14 scones). 7. Brush tops of scones with milk, sprinkle with Demerara sugar then bake for 12-14 minutes (200°C) until risen and golden. Meanwhile, clean mixing bowl and make butter. Honey and Walnut Butter 8. Place walnuts in mixing bowl and chop 1 sec/speed 5. Transfer to a bowl and set aside. 9. Place butter, honey and salt in mixing bowl then mix 10 sec/speed 4. Scrape down sides of mixing bowl with spatula. 10. Add reserved walnuts then mix 10 sec/reverse/speed 3. Transfer to a small serving bowl. 11. Serve scones warm with honey and walnut butter. If you'd like to add this to your planner or use Guided Cooking, this recipe can be found on Cookidoo 👉 https://cookidoo.co.uk/recipes/recipe...