Honey Scones
Prep
20 mins
Cook
25 mins
Servings
6
Difficulty
Easy
These honey scones are my go to treat whenever I want something special but don't have much time. The beauty of this recipe is that from start to finish, you're looking at just 45 minutes, making them perfect for a last minute breakfast or afternoon tea. Honey isn't just a sweetener here, it's packed with natural antioxidants and soothing properties that make every bite feel a little more nourishing. The dough comes together easily without any fussy techniques, and the tender crumb paired with that subtle honey sweetness keeps everyone coming back for more. Trust me, your kitchen will smell absolutely divine while these bake.
Ella x
Ingredients
- 250 gall-purpose flour
- 150 ggranulated sugar
- 10 gbaking powder
- 5 gsalt
- 150 gunsalted butter(softened)
- 100 ghoney(raw)
- 2 egglarge eggs
- 200 mlmilk
- 1 mlvanilla extract(optional)
- 50 gconfectioners' sugar(for dusting)
Detail level
Instructions
- 1
Preheat the oven to 200°C (400°F) and line a baking sheet with parchment paper.
Tip: Use parchment paper to ensure the scones release easily.
- 2
Whisk the flour, sugar, baking powder, and salt in a medium bowl.
Tip: Make sure to get rid of any lumps.
- 3
Add the softened butter to the dry ingredients and mix until a crumbly mixture forms.
Tip: Use a pastry blender or your fingertips to work the butter into the dry ingredients.
- 4
In a separate bowl, whisk the honey, eggs, and milk until well combined.
Tip: Make sure the mixture is smooth and free of lumps.
- 5
Pour the wet ingredients into the dry ingredients and mix until a dough forms.
Tip: Don't overmix the dough.
- 6
Turn the dough out onto a floured surface and gently knead it a few times until it comes together.
Tip: Be gentle to avoid developing the gluten in the dough.
- 7
Pat the dough into a circle that is about 2.5 cm thick.
Tip: Use a rolling pin to help you achieve an even thickness.
- 8
Cut the scones into 6-8 equal pieces and place them on the prepared baking sheet.
Tip: Leave about 2 cm of space between each scone.
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