Sweet Honey Scones

Sweet Honey Scones Recipe from Roaming Rosie

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.

Sweet Honey Scones Recipe 2

Just a few basic ingredients.

Make sure the butter and cream are cold.

Sweet Honey Scones Recipe 3

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.

Sweet Honey Scones Recipe 5

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.

Sweet Honey Scones Recipe from Roaming Rosie

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. :)

Sweet Honey Scones Recipe from Roaming Rosie

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.

Sweet Honey Scones Recipe from Roaming Rosie

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.

Sweet Honey Scones Recipe from Roaming Rosie

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:

Sweet Honey Scones Recipe

Happy Baking!

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Maple Roasted Pumpkin Seeds

Maple Roasted Pumpkin Seeds

These Maple Roasted Pumpkin Seeds {made with coconut oil and cinnamon} are pretty addicting.

I’ve been eating a handful every time I walk through the kitchen.

And cooking them?  Oh, my.  The coconut oil… the maple syrup… the cinnamon….  The kitchen smelled AMAZING.

If you prefer something more savory, be sure to check out my Spicy Roasted Pumpkin Seeds.

But – either way – you need to try these.  I’m seriously considering buying a trunkful of pumpkins to carve just so I can roast some more seeds.

Maple Roasted Pumpkin Seeds

Anyway, the process starts off with cleaning the seeds.  Getting rid of all the pumpkiny pulp.

I do this by putting some water in the bowl with the pulp and seeds and squeezing out the seeds through my fingers, but if there’s a different method you prefer, please share it in the comments!

Now you’ll either dry your seeds and roast them right away or let them soak overnight.

Soaking them has something to do with removing the phytic acid to allow you to absorb more of the gazillion nutrients in the pumpkin seeds.  But mostly, I don’t feel like roasting them as soon as I’ve finished carving and am busy trying to scrub orange goo off my hands and clothes.

So I let them soak overnight.

I MAY have let them soak for 48 hours… possibly.  I mean, it’s not like I let myself get distracted by my toddler and preschooler or anything… but – just so you know:  if you soak them for a couple of nights {whether for convenience or because you accidentally passed out at 8p.m. next to your kid’s bed and woke up in a puddle of drool waaaaaay too late to be bothered by checking on your pumpkin seeds}, you should be fine.

Maple Roasted Pumpkin Seeds

After cleaning and/or soaking the seeds, dry them off on a cloth towel.

Then measure them out to make sure you have approximately a cup and a half.  But if you’re a little off, don’t worry about it.  Just add a little more or less of the other ingredients.

And for reference, I got my seeds out of this guy right here:

Our Jack O' Lantern

I’m a sucker for the traditional look.  :)

Back to the seeds:  mix all of the ingredients really well in a bowl.  You want to make sure all of the seeds are coated.

If your coconut oil is solid, melt it on the stove and allow it to cool slightly before using.  My extra virgin coconut oil is stored in my pantry and I live in Florida.  It never completely solidifies.  And I use to extra virgin for this because I like the smell and taste of it, but any coconut oil will work.

Maple Roasted Pumpkin Seeds

Then spread them out on a large baking sheet, getting as flat a layer as possible.

Stir them every 10 to 15 minutes while baking, always making sure that you spread them out as much as possible each time.  It can make it easier to do this if you use two spatulas/spoon instead of one.

After baking, let them cool on the pan, then put them in a bowl to serve or a covered container to store.

I can’t stop eating the darned things, so I can’t say for certain how long they’ll last.  :)

Maple Roasted Pumpkin Seeds

Maple Roasted Pumpkin Seeds


1 ½ cups pumpkin seeds
1 tablespoon coconut oil
1 tablespoon pure maple syrup
1 teaspoon ground cinnamon

After removing the seeds from your pumpkin, separate the pulp from the seeds.

Once the seeds are cleaned, cover them with water and let them sit overnight. (This step is optional.)

Preheat your oven to 300°F (150°C). Drain the water from the pumpkin seeds (if you soaked them overnight) and dry them on a cloth towel.

In a bowl, mix the seeds with the coconut oil, maple syrup, and cinnamon. If your coconut oil is not in a liquid or mostly-liquid state, melt it on the stove and allow it to cool slightly before using. Mix well so the seeds are evenly covered.

Spread the pumpkin seeds on a large baking sheet with as few touching as possible. Bake for one hour, stirring every 10 or 15 minutes.

Let cool and store covered.

[Note: the ingredient measurements can be adjusted up or down depending on how many seeds your pumpkin contains.]


Click here to print the free PDF version of the recipe:  Maple Roasted Pumpkin Seeds

And here are some of the ingredients I used:

Coconut Oil Organic Maple Syrup


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Cinnamon Sweet Potato Slices

Cinnamon Sweet Potato Slices

These are the most foodgasm-worthy potatoes I’ve ever tried.

No, really:  These.  Are.  The.  Best.  Potatoes.  EVER.

And they were sooooooooo easy to make!  I’d make them more often except that my kids are going through a sudden I-don’t-like-sweet-potato phase (sigh), so I’ll probably make them more for guests.  Although it does make me want to shout, “How can you NOT like something covered in sugar???” but my 3-year-old isn’t really into philosophical discussions unless they involve Jake and the Neverland Pirates.

But I digress.

The main point here is this:  you gotta try these!

Cinnamon Sweet Potato Slices

And I didn’t come up with the idea all on my own.  I received a sample of something similar while shopping at Publix, but I decided that I wanted to change up their Sweet Potato Scoops a little.

Granted, I did like their idea of making them spicy, but I wanted to taste more of the sweetness.  Which means, not only did I cut out the curry powder they called for, I also cooked them longer, and with oil, to caramelize the bottoms.

Cinnamon Sweet Potato Slices

Part of the genius behind these is the scoop.  Taking the center out of the potato allows the butter and seasoning to melt into the potato and stay contained within it.

(Oh – and you can save those little scoops to make yourself a small bowl of mashed sweet potatoes.  Even throw a little butter and sugar and cinnamon into that.)

Once on your plate, you’ll need to slice it into pieces with a knife, but I feel the crunchiness of the skins is such a nice balance to the creamy centers.  Plus you get to soak up all the extra cinnamon-y, buttery goodness that seeps out.  Um… yes, please!

Cinnamon Sweet Potato Slices

And even if you scoop out a little too much from the slices, don’t worry.  You can see from the above photo that I accidentally went too deep on some of them, but that darkness you see at the bottom of the hole isn’t the pan – it’s the caramelization.  The thick, dark, softly crispy, naturally sugary, utterly addicting caramelized greatness.

Cinnamon Sweet Potato Slices

You can see the butter melting so delectably in these photos.

And in case you were considering going easy on the sugar:  don’t.  Abandon your reserve:  coat those babies with flavor!

Cinnamon Sweet Potato Slices

It’s only been a few days, but I can no longer remember what I ate these with.  I think it was steak.  All I know is that these potato slices were the indisputable star of the meal.

Cinnamon Sweet Potato Slices

Cinnamon Sweet Potato Slices


2 sweet potatoes
6 Tbs butter, cubed
Olive oil
Cinnamon and Sugar Mix

Preheat oven to 475 F (240 C).

Slice sweet potatoes about 1 inch thick.

On a microwave-safe plate, microwave the slices on high for 5 minutes.

Cut a circle about halfway deep into the center of the slices with a melon baller or sharp spoon.  (If one side of the slice feels tough, try the other side, as the side touching the plate may be softer.)

Drizzle olive oil lightly over a baking sheet.  Lay potato slices indent-side up over olive oil.  Cover pan with foil.  Bake for 20 to 25 minutes, until very tender.

When potatoes are done baking, immediately place butter pieces into indents on potato slices and generously sprinkle with the Cinnamon and Sugar Mix.  Serve warm.


And here is the FREE printable PDF:  Cinnamon Sweet Potato Slices

Enjoy!  And please let me know if you try these!!

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