HONEY BUTTER SCONES
Easy to make honey butter scones use a handful of pantry staples. Perfectly soft and slightly sweetened with honey.
Provided by Boots & Hooves Homestead
Categories Dessert
Time 20m
Number Of Ingredients 6
Steps:
- Preheat oven to 400 degrees and lightly dust a baking sheet with a sprinkle of flour or line with parchment paper.
- Mix together the flour and baking powder in a bowl. Cut up butter into small pieces. Slowly incorporate it to the flour mixture with your hands. It'll resemble a consistency almost like wet sand or little breadcrumbs.
- Add in the honey. And slowly mix in the milk, a little at a time. I usually just use my fingers to work it all together. But be careful not to overwork the dough. (see note)
- Dust your countertop or workspace lightly with flour and roll out the dough. Roll it out between 1/2 inch to 1 inch or so.
- Use a biscuit cutter. Or rings from a mason jar. Or a glass. Work with what you have! And cut out the scones.
- Roll out any scraps of dough and cut up more scones to get as many as you can on to your baking sheet
- Bake scones for about 8-10 minutes in a 400 degrees F oven.
- While still warm, brush the tops of the scones lightly with butter and honey. Or if you crave a little more sweetness, drizzle a little more honey on top.
- Enjoy!
Nutrition Facts : ServingSize 1 c, Calories 150 kcal, Carbohydrate 29 g, Protein 4 g, Fat 2 g, SaturatedFat 1 g, Cholesterol 4 mg, Sodium 236 mg, Fiber 1 g, Sugar 5 g
SCONES WITH HONEY BUTTER
This is a Tyler's Ultimate recipe (with some minor tweaks for my taste) for berry scones, but the basic recipe is an absolutely perfect jumping off point for any flavor scone. Instead of berries (for example, when they are out of season) I make chocolate chunk orange scones by adding chocolate and orange juice and zest as the final step.
Provided by yellow_apple30
Categories Scones
Time 30m
Yield 6 scones, 6 serving(s)
Number Of Ingredients 12
Steps:
- For the buttermilk and honey butter: combine the first 4 ingredients in a food processor and turn on high. The liquid will slosh, whip, and then separate after 4 minutes. When the mixture separates, stop processing and strain out the buttermilk--there should be exactly 3/4 cup, which is what you need for the scones. Strain out the butter and squeeze dry.
- For the scones: Preheat the oven to 400 degrees.
- In a food processor bowl add flour, sugar, baking powder, baking soda, and salt.
- Add cold butter cubes and pulse until you have a texture of coarse bread crumbs.
- Transfer to a large mixing bowl. Toss berries (which have been washed and dried thoroughly) in a small amount of flour and add them to the mixture.
- Add the buttermilk and either toss with a fork or fold with a spatula to incorporate the berries without smashing them. Mix to combine, but don't over mix.
- Drop spoonfuls of dough onto a parchment lined baking sheet. Using a pastry brush, paint the tops of each scone lightly with buttermilk or a bit of milk and sprinkle with sugar.
- Bake until golden brown, and nice and puffy, about 10-15 minutes.
- Serve warm with orange honey butter.
- Notes: if you are making a scone with juice, add that after you do the buttermilk step. When I use fresh fruit juice, I don't put any sugar in the dough recipe because I think it makes it too sweet. You want to stick with small to medium scones here. Large ones will be too dark outside and under cooked inside.
Nutrition Facts : Calories 607.8, Fat 41.5, SaturatedFat 25.8, Cholesterol 140.4, Sodium 773.1, Carbohydrate 54, Fiber 1.2, Sugar 19.6, Protein 7.1
BERRY SCONES WITH ORANGE HONEY BUTTER
Provided by Tyler Florence
Categories side-dish
Time 40m
Yield 6 large scones
Number Of Ingredients 12
Steps:
- You can do this the old fashioned way and add ingredients to a mason jar, cover with the lid and shake vigorously for 10 minutes, or you can use the food processor.
- In a food processor bowl add all the ingredients and turn on high. The liquid will slosh, whip and then separate after about 4 minutes. When the mixture separates, (these are the butter solids and buttermilk), stop processing and strain out the buttermilk - there will be just under a cup. Reserve the buttermilk to make the scones. Strain out the butter and squeeze dry. Work the butter a couple of times to bring it together to form a nice ball. Refrigerate butter until ready to use.
- For the scones:
- Preheat oven to 400 degrees F.
- In a food processor bowl add flour, sugar, baking powder, baking soda and salt. Add cold butter cubes and pulse until you have the texture of coarse bread crumbs. Transfer to a large mixing bowl, then add 3/4 cup of buttermilk and stir to combine. As it comes together add berries and fold dough to incorporate berries but not break them up too much.
- Drop spoonfuls of dough onto a parchment lined sheet pan. Using a pastry brush, paint the tops of each scone lightly with buttermilk and sprinkle with sugar.
- Bake until golden brown, and nice and puffy, about 17 to 20 minutes. Remove from the oven and transfer to a wire rack.
- Serve warm with the Orange Honey Butter.
SCONES WITH ORANGE BUTTER
Provided by Food Network
Time 32m
Yield 18 to 20 scones (using a 3-inc
Number Of Ingredients 14
Steps:
- Preheat oven to 475 degrees. For the orange butter, put butter in a bowl and cream. Fold in 3 teaspoons of grated orange zest. Add confectioners' sugar to butter, and beat until fluffy. Keep in refrigerator until ready to use. For the scones, place sifted flour in a bowl. Add pinch of salt, baking powder, granulated sugar and orange rind. Mix to incorporate air. Toss 6 ounces butter into flour and rub with fingertips until it resembles large flakes. Make well in the center. Whisk together 3 eggs and 2 cups milk and pour mixture into the center. With fingers of your "best" hand outstretched and stiff, mix in a full circular movement from the center to the outside of the bowl. This takes just seconds. Sprinkle some flour on the work surface, turn dough onto floured board. Pat dough into a round about 1-inch thick. Stamp into scones with a cutter. Whisk together egg and milk. Brush tops with egg wash and dip tops only in granulated sugar. Put onto a baking sheet and bake in preheated 475 degree oven for 10 to12 minutes or until golden on top.
BED AND BREAKFAST SPICED PUMPKIN SCONES WITH HONEY BUTTER
Gorgeous spiced pumpkin scones with honey butter - what a treat for the tea-time table during autumn and winter. I have made these twice now and love the combination of the honey butter with the scones, although they are also delicious with plain unsalted butter. This recipe came from an Australian "Olive" magazine that was sent to me, apparently, Queensland is famous for its blue pumpkins where this recipe originates from - I added the spices as well as the honey butter! A wonderful recipe for the cooler months, but as it uses tinned or frozen pumpkin, these can be made all year around. If you don't want to serve these with the honey butter, just split them whilst warm and spread with normal butter or cream. Mixed spice is a British spice mixture, I have a recipe for this on RZ: Recipe #266688
Provided by French Tart
Categories Scones
Time 30m
Yield 6 Pumpkin Scones, 6 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 200 C / Gas 6. Lightly grease a baking tray.
- Cream together butter and sugar, then beat in egg, pumpkin puree and 4 tablespoons milk until smooth. Add the mixed spice to the pumpkin mixture, taste and adjust the spices to taste. Stir in flour until a dough forms, then knead a few times on a well floured surface until the dough holds together. Add more flour if dough is too wet or sticky.
- Press the dough into a flat circle 1 to 1.5cm thick. Cut into 6 wedges, place onto greased baking tray, and brush the tops with 2 tablespoons of milk.
- Bake in the preheated oven until golden brown on top and bottom, 10 to 15 minutes. Once done, wrap scones with a clean tea towel and allow to cool for 15 minutes before serving with the honey butter.
- Honey Butter: Mix the butter and honey together, adding the honey a spoon at a time until the right consistency is achieved. Mix well. Best served fresh with the pumpkin scones.
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