Honey Cream Scones

Instructions

1. 1

   Preheat your oven to 200°C (400°F). Line a baking sheet with parchment paper.

   Tip: Use parchment paper to prevent sticking.

2. 2

   In a medium-sized bowl, whisk together flour, sugar, baking powder, and salt.

   Tip: Make sure to whisk well to incorporate air.

3. 3

   Cut in the cold butter until the mixture resembles coarse breadcrumbs.

   Tip: Use a pastry blender or your fingertips to work the butter into the dry ingredients.

4. 4

   In a separate bowl, whisk together the heavy cream, egg, and honey until well combined.

   Tip: Make sure the mixture is smooth and creamy.

5. 5

   Add the vanilla bean to the cream mixture and whisk to combine.

   Tip: This will enhance the flavor of your scones.

6. 6

   Pour the cream mixture into the dry ingredients and stir until a shaggy dough forms.

   Tip: Don't overmix – the dough should still be slightly crumbly.

7. 7

   Turn the dough out onto a floured surface and gently knead a few times until it comes together.

   Tip: Use a light touch to avoid developing the gluten in the dough.

8. 8

   Pat the dough into a circle that's about 2.5 cm (1 inch) thick.

   Tip: Make sure the dough is evenly thick to ensure even baking.

9. 9

   Use a biscuit cutter or the rim of a glass to cut out scones. Gather the scraps, re-form the dough, and cut out additional scones.

   Tip: You should be able to get about 8 scones from this recipe.

10. 10

    Place the scones on the prepared baking sheet, leaving about 2.5 cm (1 inch) of space between each scone.

    Tip: This will allow for even baking and prevent them from sticking together.

11. 11

    Bake the scones for 20-25 minutes, or until they're golden brown.

    Tip: Check the scones after 20 minutes and rotate the baking sheet for even baking.

12. 12

    Remove the scones from the oven and let them cool on a wire rack for 10-15 minutes before serving.

    Tip: This will help the scones retain their moisture and flavor.