Honey Scones Food

HONEY SCONES

Steps:

• Preheat the oven to 375 F
• Mix the flour, salt, and baking powder in a large mixing bowl.
• Using a pastry blender or two knives, cut in the butter until it's well incorporated and you have pea-sized chunks.
• Combine the heavy cream, honey, and vanilla extract in a measuring cup and pour into the mixing bowl.
• Stir with a wooden spoon until the mixture starts to come together into a ball.
• Transfer the shaggy mess and any unincorporated dry bits to a very lightly floured large cutting board or work surface. Knead briefly until it just comes together and shape into approximately an 8x8" square.
• Cut into 8 2x2" squares and, and then cut those into triangles. Transfer to your baking sheet.
• Bake 8-12 minutes until cooked through with light golden edges.
• Remove from the oven and allow to rest on the pan 10 minutes before transferring to a wire rack to cool, or serve warm.

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.

APPLE AND HONEY SCONES

Steps:

• In a large bowl, combine flour, wheat germ, baking powder, cinnamon, baking soda, salt and nutmeg. Cut in the butter until the mixture resembles coarse crumbs.
• Combine the apple, milk and honey; add to dry ingredients just until moistened. Turn onto a floured surface, knead gently 4 or 5 times.
• Gently pat dough into a 9-in. circle, about 1/2 inch thick. Combine topping ingredients and sprinkle over dough. Cut into eight wedges and place on a greased baking sheet. Bake at 400 degrees for 15-18 minutes.

HONEY WHOLEMEAL SCONES

Steps:

• Combine dry ingredients in a bowl. Rub in butter until mixture resembles coarse crumbs. Stir in honey and add as much milk as needed to form a soft dough.
• Turn out onto a floured surface and knead lightly. Pat down to desired thickness and cut out scones of desired size (I use a 7.5 cm glass).
• Bake at 220 °C for about 8 minutes.

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.

HONEY-LEMON SCONES

Steps:

• Heat oven to 425°F
• In large bowl, mix together flour, oats, baking powder, baking soda and salt.
• Cut in butter until mixture resembles coarse crumbs. Stir in pecans and lemon verbena leaves.
• In small bowl, whisk together egg, honey, yogurt, lemon juice and vanilla.
• Make well in center of flour mixture.
• Pour honey mixture in well, and mix to form soft dough.
• Coat 12-inch cast-iron skillet with nonstick cooking spray or oil. With floured hands, pat dough into skillet.
• Score top into 8 pie-shaped wedges. Bake for 15 minutes, or until lightly browned. Serve warm with honey drizzled over top. Yields 8 scones.