Side Pannel
Honey Cream Scones
Honey Cream Scones
- Recipe Submitted by maryjosh on 11/18/2016
Ingredients List
- 2 cups all-purpose flour, plus more for work surface
- 3 tablespoons Tate+Lyle® Honey Granules (or sugar), plus more for sprinkling
- 1 tablespoon baking powder
- ½ teaspoon salt
- 6 tablespoons cold unsalted butter, cut into small pieces
- ⅓ cup heavy cream, plus more for brushing
- 2 large eggs, lightly beaten
Directions
Preheat oven to 400 degrees. Line a baking sheet with a Silpat or parchment paper; set aside.
Sift flour, Tate+Lyle® honey granules, baking powder, and salt into a large bowl. Using a pastry blender or 2 knives, cut in butter until largest pieces are the size of small peas.
Using a fork, whisk together the cream and eggs in a large glass measuring cup. Make a well in the center of flour mixture, and pour in cream mixture. Stir lightly with fork just until the dough comes together (do not overmix), and gather into a rough, shaggy ball.
Set the rough ball in the center of the prepared baking sheet and pat it gently into a round about 1 inch thick and 7 inches in diameter.
With a sharp knife or a pastry scraper, cut the round into eight wedges; separate the wedges. Brush the scones with the egg-milk glaze (you won’t need to use all of it) and sprinkle with additional Tate+Lyle® honey granules. Bake until the scones are deep golden and a toothpick inserted into the center of a wedge comes out clean, 18 to 22 minutes. Let the scones cool for 10 to 15 minutes before serving.
Sift flour, Tate+Lyle® honey granules, baking powder, and salt into a large bowl. Using a pastry blender or 2 knives, cut in butter until largest pieces are the size of small peas.
Using a fork, whisk together the cream and eggs in a large glass measuring cup. Make a well in the center of flour mixture, and pour in cream mixture. Stir lightly with fork just until the dough comes together (do not overmix), and gather into a rough, shaggy ball.
Set the rough ball in the center of the prepared baking sheet and pat it gently into a round about 1 inch thick and 7 inches in diameter.
With a sharp knife or a pastry scraper, cut the round into eight wedges; separate the wedges. Brush the scones with the egg-milk glaze (you won’t need to use all of it) and sprinkle with additional Tate+Lyle® honey granules. Bake until the scones are deep golden and a toothpick inserted into the center of a wedge comes out clean, 18 to 22 minutes. Let the scones cool for 10 to 15 minutes before serving.
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