Scones With Honey Butter Recipes

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.

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!

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.

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.

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.

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.

ALMOND CRUMB SCONES WITH HONEY BUTTER

Steps:

• 1. Heat oven to 400°F. In a medium bowl, mix 3 tablespoons flour, 2 tablespoons sugar and the finely chopped almonds. Cut in 2 tablespoons butter, using a pastry blender, until crumbly. Set aside.
• 2. In a large bowl, mix 2 cups flour, 1/4 cup sugar, the baking powder, and salt.
• 3. Cut in 1/2 cup butter, using a pastry blender, until particles resemble fine crumbs.
• 4. Stir in chopped almonds.
• 5. Stir in egg and just enough half-and-half until dough leaves side of the bowl and forms a ball.
• 6. Turn dough onto a lightly floured surface; gently roll in flour to coat.
• 7. Knead lightly 10 times.
• 8. Pat or roll into 9-inch round on ungreased or parchment-lined cookie sheet.
• 9. Sprinkle with streusel.
• 10. Press lightly into dough.
• 11. Cut into 8 wedges, but do not separate.
• 12. Bake about 15 minutes or until golden brown.
• 13. Immediately remove from cookie sheet; carefully separate wedges. Serve warm with Honey Butter.
• 14. For the Honey Butter: Whip honey and butter together in a stand mixer or with a handheld electric mixer until light and fluffy.

FRIED SCONES WITH CINNAMON HONEY BUTTER RECIPE

Steps:

• In a large bowl, mix all-purpose flour, bread flour, 2/3 cup sugar, and salt. Set aside. Rinse bowl of stand mixer in warm water to take away the chill. Oil large bowl with cooking spray or vegetable oil and set aside.
• Combine milk and water in a small saucepan over medium low heat and cook until mixture it reaches approximately 110 to 115°F (43 to 46°C), stirring occasionally to prevent it from burning (it should feel hot but not scalding to your touch). Pour warmed milk mixture in the bowl of stand mixer. Sprinkle yeast evenly over liquid mixture and then sprinkle remaining tablespoon of sugar on top. Let dissolve for 5 minutes.
• Add melted and cooled butter and vanilla to milk. Fit dough hook on stand mixer and stir to mix. With mixer running on low, add flour mixture one cup at a time. If dough isn't pulling away from sides of the bowl, add an additional 1/2 cup of all-purpose flour. Dough will be somewhat sticky but should be workable. Transfer dough to prepared bowl. Spray top with cooking spray then cover with plastic wrap. Set in a warm place and let rise until dough has doubled in size, about an hour.
• For the Glaze : In a medium sauce pan, melt butter over medium heat. Once butter has melted, continue to cook over medium heat, stirring frequently, until butter has browned, 3 to 5 minutes. Remove from heat and transfer to a medium bowl. Whisk in honey and cinnamon until thoroughly incorporated. Keep warm while you finish the scones.
• Turn out dough on a well-floured work surface. Roll dough out into a large rectangle about 1/2-inch-thick. Using a knife or pizza cutter, cut out 24 triangles.
• Pour canola oil into a large dutch oven to a depth of 2 inches. Heat oil to 360°F (182°C). Use a heat resistant spatula or wire-mesh spider to carefully drop scones in, one at a time, cooking a maximum of 3 at once. Cook until first side is a dark golden brown, 1 to 1 1/2 minutes, then using heat resistant tongs turn the scones and cook until second side is deep golden brown, another minute. Remove from oil letting any excess oil drain off then transfer to a wire rack for slight cooling. Test your first scone to make sure that the insides are completely cooked, if not, return to oil and continue to cook, adjusting cooking time for all future scones. Transfer scones to a wire rack set in a rimmed baking sheet. Drizzle glaze over warm scones and serve immediately.

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.