honey scones.
ugly but the most buttery, soft, & delicate honey vanilla bean scones ever. perfect with some jam & hot americano
makes about 8 scones
ingredients
1 stick (1/2 cup, 113g) cold unsalted butter, cut into small cubes
2 cups (250g) all-purpose flour
1/4 cup (~60g) granulated sugar
2 1/2 tsps baking powder
1/2 tsp kosher salt
1/2 cup (120g) heavy cream, + extra to brush on top of scone
1 large egg (~50g)
1 tbsp (~20g) honey
1 tsp (~5g) vanilla bean paste
tools
paring knife
medium bowl
whisk
small bowl or jug
fork or wooden spoon
baking sheet lined with parchment paper
pastry brush
wire rack
steps
prepare the butter: cut 1 stick (1/2 cup, 113g) cold butter into small cubes & freeze until you need it in step 4
combine the dry ingredients: in a medium bowl, whisk together 2 cups (250g) all-purpose flour, 1/4 cup (~60g) granulated sugar, 2 1/2 tsps baking powder, & 1/2 tsp kosher salt. set aside
combine the wet ingredients: in a separate small bowl or jug, whisk together 1/2 cup (120g) heavy cream, 1 large egg (~50g), 1 tbsp (~20g) honey, & 1 tsp (~5g) vanilla bean paste. set aside
make the scone dough: add frozen butter cubes into dry ingredients from step 2, then rub flour mixture into butter cubes and smoosh butter cubes with your fingers until butter cubes are as small as peas
add in 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, then stack 4 pieces and combine together to create a rough circle - this will create some flaky layers. repeat once more and roll out dough to about 1” thick
divide dough into 8 roughly even pieces - you can cut into triangles or cut out rounds using a 2” circle cookie cutter
place scones evenly on a parchment lined baking sheet. freeze for at least 30 minutes before baking
preheat oven to 400f
once ready to bake, brush scones with some heavy cream
bake the scones: bake scones for about 20 minutes in the oven until lightly browned. let cool slightly on a wire rack. serve with some jam or cream
enjoy!
notes
this recipe is adapted from the master scones recipe by sally’s baking addiction
