I first made these a few years ago, and I recently changed the recipe a little.
So here are the updated Sweet Honey Scones!
These scones are crumbly yet moist and permeated with a distinct honey flavor. And boy do I love me some honey.
But why “sweet”?
Not only are these made with honey, but they also have a small amount of sugar in them, which you don’t always find in scones. Plus, I added in some vanilla, which adds a beautiful aroma and pairs well with the honey.
Just a few basic ingredients.
Make sure the butter and cream are cold.
Once you cut in the cold butter pieces, you’ll mix together the honey, vanilla, and cream and stir that in.
Stir just until everything is moistened. You don’t want to over mix the dough or the scones will be heavy.
To bring the dough fully together, gently knead it.
I knead it right in the bowl, since all you’re really doing at this point is making sure it comes together.
On a lightly floured surface, press the dough into a square or a circle.
Shape it with your hands by patting it out into the shape you want. A circle will make rather large wedges, and the square pictured above can be further cut down to make small triangles by cutting each of those squares diagonally.
Oh, and I find a pizza cutter is the easiest way to shape your scones. :)
Spread out your pieces on a parchment paper lined cookie sheet, leaving some space to spread.
Brush the scones with cream and sprinkle generously with raw sugar.
Then bake until set and browned. The bottoms will get dark much faster than the rest, so keep a close eye towards the end of the baking time.
And, as you can see, some of mine were touching because they were close together on the cookie sheet. But as long as you gave them some room to spread, they’ll be fine. Even if they touch a little.
Don’t those look delicious?!
Here’s the recipe, and the printable version below:
Sweet Honey Scones
2 1/4 cup flour
1/4 cup sugar
2 ½ teaspoons baking powder
1/4 teaspoon salt
1/2 cup (one stick) cold unsalted butter, sliced
1/4 cup honey
1 teaspoon vanilla
1/2 cup + 1 tablespoon heavy whipping cream
3 tablespoons raw or turbinado sugar
Preheat the oven to 400°F (200°C).
Whisk together flour, sugar, baking powder, and salt.
Use a pastry cutter or two knives to cut the cold butter into the flour mixture until it resembles large crumbs.
In a small bowl, mix the honey, vanilla, and the 1/2 cup whipping cream. Add that to the dry mixture and stir until just moistened. Then knead it gently with your hands to pull it all together. Do not overmix.
Sprinkle a little flour over your work surface, and shape the dough with your hands into a circle or square about 8 inches across and one inch high. Cut the circle into 8 large wedges or cut the square into 16 smaller squares (at this point you could also cut each square diagonally to create 32 triangles), and place the pieces an inch apart on a baking pan lined with parchment paper.
Brush the tops with the reserved heavy cream and sprinkle with the raw sugar. Bake for 12 to 15 minutes or until the edges are just browned.
Click here to download the free printable PDF: