When I was a kid I always remember my mom buying us ‘spun honey,’ basically a spreadable honey that had a creamy consistency. I used to love it on toast with peanut butter. I was thrilled to find a version of it again all these years later. I knew that the flavor would be just right for a cake-y, sweet scone.
2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon cinnamon
pinch of salt
1/2 cup creamed honey
1/2 cup (1 stick) butter, softened
1/2 cup heavy cream
1 teaspoon vanilla
Preheat the oven to 400 degrees. Prep a baking sheet with a silpat.
In a bowl whisk together flour, baking powder, cinnamon and salt.
Add the creamed honey, butter, egg, heavy cream and vanilla until just combined.
Scrape the dough onto the silpat lined sheet and spread it flat, about 1 inch thick. This mixture is pretty sticky!
Bake for 20 minutes, then cut into pieces and let cool on a wire rack.