honey butter scones.
note: the honey scone dough recipe is adapted from the master scones recipe by sally’s baking addiction. this recipe makes 4 scones
ingredients
honey scone dough
1 cup all-purpose flour (125g)
3 tbsps granulated sugar (~40g)
1/4 tsp kosher salt
1 1/4 tsps baking powder
1/2 stick (1/4 cup) unsalted butter (57g)
1/4 cup heavy cream (60g)
1/2 of large egg (~25g egg beaten), use remaining egg as egg wash
1/2 tbsp honey (~10g)
3/4 tsp vanilla extract
honey icing
1/3 cup powdered sugar
2 tsps honey
1 tsp heavy cream
4 small cubes of salted butter, to top on scones
tools
paring knife
medium bowl
whisk
small bowl
fork or wooden spoon
parchment paper
baking sheet and wire rack
pastry brush
steps
cut cold unsalted butter into small cubes and freeze for about 15 minutes until very cold. keep butter in the freezer until you need it in step 4
make the honey scone dough: whisk flour, sugar, salt, & baking powder together
in a separate bowl, whisk heavy cream, 1/2 egg, honey, & vanilla extract. set aside
add frozen unsalted butter cubes into dry ingredients from step 2, then rub flour into butter cubes and smoosh butter cubes with your fingers until butter cubes are as small as peas
add wet ingredients from step 3, then stir with a fork or wooden spoon until combined into a shaggy dough. then gently knead dough in the bowl until the dough comes together. form a rough circle and freeze dough in the bowl for about 20 minutes before shaping scones
divide dough into 4 pieces (each piece was about 80g). break each piece into smaller chunks and roughly combine to create a ball. repeat for the remaining 3 pieces
place scones evenly on a parchment lined baking sheet. put them back in the freezer and freeze for at least 30 minutes
preheat oven to 425F
once ready to bake, brush scones with egg wash (remaining 1/2 egg)
bake scones for about 20 minutes in the oven until lightly browned. let cool completely
make the honey icing: combine powdered sugar, honey, & heavy cream. whisk until smooth, there should be no clumps. if the icing is too liquid-y, add a little more powdered sugar. if the icing is too thick, add a little more heavy cream. adjust to your liking
once honey scones are cool, pour icing over scones. let sit for a couple minutes, then place a piece of salted butter on top of scones
enjoy!
notes
if you are not planning on baking the scones right away, after freezing the scones in step 7, you can put the scones in a plastic zip bag and store in the freezer. when ready to bake, brush the scones with egg wash and bake for about 25-30 mins at 350F until lightly browned
