Scones With Honey Butter 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!

SCOTTISH SCONES WITH HONEY BUTTER

Steps:

• Combine flour, sugar, baking powder and salt in a large bowl. Cut in butter with a pastry cutter or two knives until mixture resembles coarse crumbs.
• Stir in oats and nuts.
• Add milk, mixing just until moist.
• On lightly floured surface, roll dough into a circle one-half inch thick. Cut into 10 wedges. Place on greased cookie sheet.
• Bake in a 425°F oven for 12-15 minutes.
• In a small mixing bowl, mix together softened butter and honey. Serve with Honey Butter or Strawberry Butter.

CHEDDAR SCONES WITH HAM AND HONEY-MUSTARD BUTTER

Steps:

• Preheat oven to 425°F. and butter a large baking sheet.
• Make scones:
• Into a large bowl sift together flour, baking powder, and salt. Cut butter into small bits and with your fingertips or a pastry blender blend into flour mixture until mixture resembles coarse meal. With a fork stir in Cheddar. Add milk and cream, stirring until just combined. Transfer mixture to a floured surface and with floured hands knead until it forms a dough. Roll out dough into a 12-inch round (about 1/2 inch thick). Using a 2-inch fluted round cutter cut out scones and arrange about 1/2 inch apart on baking sheet. Gather and gently reroll scraps. Cut out more scones and arrange on baking sheet.
• Bake scones in middle of oven until pale golden, about 12 minutes, and transfer to a rack to cool. Scones may be made 1 day ahead and kept in an airtight container at cool room temperature.
• In a small bowl stir together butter, mustard and honey. Tear each lettuce leaf into 4 pieces. Split scones and spread each split side with honey-mustard butter. Make sandwiches with scones, lettuce, and folded slices of ham.

GRIDDLE SCONES WITH HONEY

Steps:

• Put the flour and cardamom in a bowl and rub in the butter. Add sugar. Beat the egg in a measuring jug, then pour in milk to make it up to 100ml/3½fl oz. Pour into the bowl gradually, stirring first with a knife then with your hands, to make a soft, not sticky, dough. Knead until smooth on a floured work surface.
• Divide the dough into three and roll into circles the thickness of a £1 coin. Cut each into quarters. Heat a heavy-bottomed frying pan to medium hot. Cook the scones in batches for a couple of mins each side, until golden brown. Serve, spread with butter and drizzled with honey.

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.

SCONES WITH ORANGE BUTTER

Steps:

• Preheat oven to 475 degrees. For the orange butter, put butter in a bowl and cream. Fold in 3 teaspoons of grated orange zest. Add confectioners' sugar to butter, and beat until fluffy. Keep in refrigerator until ready to use. For the scones, place sifted flour in a bowl. Add pinch of salt, baking powder, granulated sugar and orange rind. Mix to incorporate air. Toss 6 ounces butter into flour and rub with fingertips until it resembles large flakes. Make well in the center. Whisk together 3 eggs and 2 cups milk and pour mixture into the center. With fingers of your "best" hand outstretched and stiff, mix in a full circular movement from the center to the outside of the bowl. This takes just seconds. Sprinkle some flour on the work surface, turn dough onto floured board. Pat dough into a round about 1-inch thick. Stamp into scones with a cutter. Whisk together egg and milk. Brush tops with egg wash and dip tops only in granulated sugar. Put onto a baking sheet and bake in preheated 475 degree oven for 10 to12 minutes or until golden on top.

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.

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.