Honey Butter Scones Food

HONEY BUTTER SCONES

Steps:

• Preheat oven to 400 degrees and lightly dust a baking sheet with a sprinkle of flour or line with parchment paper.
• Mix together the flour and baking powder in a bowl. Cut up butter into small pieces. Slowly incorporate it to the flour mixture with your hands. It'll resemble a consistency almost like wet sand or little breadcrumbs.
• Add in the honey. And slowly mix in the milk, a little at a time. I usually just use my fingers to work it all together. But be careful not to overwork the dough. (see note)
• Dust your countertop or workspace lightly with flour and roll out the dough. Roll it out between 1/2 inch to 1 inch or so.
• Use a biscuit cutter. Or rings from a mason jar. Or a glass. Work with what you have! And cut out the scones.
• Roll out any scraps of dough and cut up more scones to get as many as you can on to your baking sheet
• Bake scones for about 8-10 minutes in a 400 degrees F oven.
• While still warm, brush the tops of the scones lightly with butter and honey. Or if you crave a little more sweetness, drizzle a little more honey on top.
• Enjoy!

HONEY BUTTER

Steps:

• In a small bowl mix butter and honey until smooth.
• Store, covered, in the refrigerator.

SCONES WITH HONEY BUTTER

Steps:

• For the buttermilk and honey butter: combine the first 4 ingredients in a food processor and turn on high. The liquid will slosh, whip, and then separate after 4 minutes. When the mixture separates, stop processing and strain out the buttermilk--there should be exactly 3/4 cup, which is what you need for the scones. Strain out the butter and squeeze dry.
• For the scones: Preheat the oven to 400 degrees.
• In a food processor bowl add flour, sugar, baking powder, baking soda, and salt.
• Add cold butter cubes and pulse until you have a texture of coarse bread crumbs.
• Transfer to a large mixing bowl. Toss berries (which have been washed and dried thoroughly) in a small amount of flour and add them to the mixture.
• Add the buttermilk and either toss with a fork or fold with a spatula to incorporate the berries without smashing them. Mix to combine, but don't over mix.
• Drop spoonfuls of dough onto a parchment lined baking sheet. Using a pastry brush, paint the tops of each scone lightly with buttermilk or a bit of milk and sprinkle with sugar.
• Bake until golden brown, and nice and puffy, about 10-15 minutes.
• Serve warm with orange honey butter.
• Notes: if you are making a scone with juice, add that after you do the buttermilk step. When I use fresh fruit juice, I don't put any sugar in the dough recipe because I think it makes it too sweet. You want to stick with small to medium scones here. Large ones will be too dark outside and under cooked inside.

BERRY SCONES WITH ORANGE HONEY BUTTER

Steps:

• You can do this the old fashioned way and add ingredients to a mason jar, cover with the lid and shake vigorously for 10 minutes, or you can use the food processor.
• In a food processor bowl add all the ingredients and turn on high. The liquid will slosh, whip and then separate after about 4 minutes. When the mixture separates, (these are the butter solids and buttermilk), stop processing and strain out the buttermilk - there will be just under a cup. Reserve the buttermilk to make the scones. Strain out the butter and squeeze dry. Work the butter a couple of times to bring it together to form a nice ball. Refrigerate butter until ready to use.
• For the scones:
• Preheat oven to 400 degrees F.
• In a food processor bowl add flour, sugar, baking powder, baking soda and salt. Add cold butter cubes and pulse until you have the texture of coarse bread crumbs. Transfer to a large mixing bowl, then add 3/4 cup of buttermilk and stir to combine. As it comes together add berries and fold dough to incorporate berries but not break them up too much.
• Drop spoonfuls of dough onto a parchment lined sheet pan. Using a pastry brush, paint the tops of each scone lightly with buttermilk and sprinkle with sugar.
• Bake until golden brown, and nice and puffy, about 17 to 20 minutes. Remove from the oven and transfer to a wire rack.
• Serve warm with the Orange Honey Butter.

BED AND BREAKFAST SPICED PUMPKIN SCONES WITH HONEY BUTTER

Steps:

• Preheat oven to 200 C / Gas 6. Lightly grease a baking tray.
• Cream together butter and sugar, then beat in egg, pumpkin puree and 4 tablespoons milk until smooth. Add the mixed spice to the pumpkin mixture, taste and adjust the spices to taste. Stir in flour until a dough forms, then knead a few times on a well floured surface until the dough holds together. Add more flour if dough is too wet or sticky.
• Press the dough into a flat circle 1 to 1.5cm thick. Cut into 6 wedges, place onto greased baking tray, and brush the tops with 2 tablespoons of milk.
• Bake in the preheated oven until golden brown on top and bottom, 10 to 15 minutes. Once done, wrap scones with a clean tea towel and allow to cool for 15 minutes before serving with the honey butter.
• Honey Butter: Mix the butter and honey together, adding the honey a spoon at a time until the right consistency is achieved. Mix well. Best served fresh with the pumpkin scones.

TYLER FLORENCE'S BERRY SCONES WITH ORANGE HONEY BUTTER

Steps:

• You can do this the old fashioned way and add ingredients to a mason jar, cover with the lid and shake vigorously for 10 minutes, or you can use the food processor.
• In a food processor bowl add all the ingredients and turn on high. The liquid will slosh, whip and then separate after about 4 minutes. When the mixture separates, (these are the butter solids and buttermilk), stop processing and strain out the buttermilk - there will be just under a cup. Reserve the buttermilk to make the scones. Strain out the butter and squeeze dry. Work the butter a couple of times to bring it together to form a nice ball. Refrigerate butter until ready to use.
• For the scones: Preheat oven to 400°F.
• In a food processor bowl add flour, sugar, baking powder, baking soda and salt. Add cold butter cubes and pulse until you have the texture of coarse bread crumbs. Transfer to a large mixing bowl, then add 3/4 cup of buttermilk and stir to combine. As it comes together add berries and fold dough to incorporate berries but not break them up too much.
• Drop spoonfuls of dough onto a parchment lined sheet pan. Using a pastry brush, paint the tops of each scone lightly with buttermilk and sprinkle with sugar.
• Bake until golden brown, and nice and puffy, about 17 to 20 minutes. Remove from the oven and transfer to a wire rack.
• Serve warm with the Orange Honey Butter.

BLUEBERRY-BLACKBERRY HONEY BUTTER-GLAZED SCONES

Steps:

• Put lemon juice in a 1 cup measuring cup, pour in the whipping cream to 1 cup mark, and let stand a few minutes to make soured cream.
• Preheat oven to 425°; stack two baking sheets together and line the top sheet with parchment paper.
• Arrange oven rack to upper third position.
• In a food processor, add flour, sugar, salt, baking powder, and baking soda and blend briefly.
• Add butter and pulse to make a coarse, grainy mixture.
• Turn out mixture into a large bowl and make a well in the center.
• Add egg, vanilla, and enough soured cream to make a soft but firm dough.
• Gently fold in berries.
• Knead briefly on a lightly floured work surface, adding more flour, if required to make a firm dough.
• Pat out to 1-inch thickness.
• Cut into wedges or rounds and place on prepared baking sheets.
• Brush each scone with milk or melted butter.
• Bake until scones are nicely browned, about 16-19 minutes.
• Meanwhile, heat honey and butter in a liquid measuring cup in a microwave until mixture is just simmering, about 1 1/2 minutes at HIGH, stirring after 45 seconds.
• Brush scones lightly with honey-butter glaze as they come out of oven.
• Let stand on baking sheets; repeat with more honey-butter glaze, more generously, about 15 minutes later.

CINNAMON-HONEY SCONES

Steps:

• Mix flour, baking powder and cinnamon in a medium sized mixing bowl.
• Add room temperature butter and work it in with your hands until mixture is crumbly.
• Add honey, milk and egg. Mix only until combined.
• Drop evenly spaced heaping spoonfuls onto a cookie sheet lined with aluminum foil.
• Bake at 450 degrees F for 15 minutes or until golden brown.

HONEY-CHEDDAR SCONES

Steps:

• Heat oven to 400 degrees F.
• Spray 2 baking sheets with nonstick spray.
• In bowl, stir flour, baking powder and salt until blended.
• Cut in butter until mixture resembles coarse crumbs.
• Add 1 cup of the cheese and scallions, toss to blend.
• In a bowl, whisk half and half, 1/3 cup of the honey and eggs until thoroughly blended.
• Slowly pour over dry ingredients, stir until evenly moistened.
• Gather sticky dough together, turn out onto a well-floured board.
• With floured hands, pat 12 even portions of dough into 2 1/2 inch wide discs.
• Place 6 discs, 1-2 inches apart on each baking sheet.
• In glass measure, heat the remaining 2 T honey in microwave 10 seconds.
• Brush honey over tops of scones, sprinkle each with the remaining 1/2 cup cheese.
• Bake 20-25 minutes, or until dark golden brown.
• Cool on baking sheet 10 minutes.
• Serve with butter or honey butter.