Creamed Honey Scones
When I was a kid I always remember my mom buying ‘spun honey’ — aka creamed honey — which was basically a spreadable honey that had a creamy consistency. It came in a little tub with a bear cub on it and I thought the packaging was so cute. It was my favorite breakfast spread on toast with peanut butter, something that I eat every morning to this day.
Even if you don’t have spun honey, regular honey will do. The smooth sweetness adds just the right flavor for this deliciously cakey, sweet scone.
Creamed Honey Scones
Ingredients:
2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon cinnamon
pinch of salt
1/2 cup creamed honey (or regular honey)
1/2 cup (1 stick) butter, softened
1 egg
1/2 cup heavy cream
1 teaspoon vanilla
Instructions:
Step 1: Preheat the oven to 375 degrees. Prep a baking sheet with a silpat.
Step 2: In a bowl whisk together flour, baking powder, cinnamon and salt.
Step 3: Add the honey, butter, egg, heavy cream and vanilla until just combined.
Step 4: Scrape the dough onto the silpat lined sheet and spread flat, about 1 inch thick. This mixture is pretty sticky!
Step 5: Bake for 15 minutes, then cut into pieces and let cool on a wire rack.
