Do you ever think back to the time when you first started cooking, baking, and experimenting in the kitchen? For me, it was my junior year in college, when I was no longer living in the dorms, and I actually had a kitchen to play around in. I’m sure there were plenty of food fails – Lots of underseasoned, over-baked disasters. However, I have had one recipe that has stood the test of time – A recipe that I’m still making fifteen years later – Cream Scones.
I actually forgot that I’ve been making these scones for SO long. My stepmom reminded me when the family was out for a visit last year. We were talking about my blog, and how I’ve become so immersed in the food world, and she reminded me that she still uses a recipe of mine that I used to make when visiting. I don’t remember where the recipe came from, or exactly when the first time that I made these scones was, but I can definitely agree that I’ve been making a variation of this scone recipe for years and years.
It’s an amazing recipe because it is just so adaptable. You can add other ingredients – Sweet – Think cherries and chunks of white chocolate, Savory – Bits of ham, thyme and shredded cheddar cheese. Or you can just bake them up as the recipe states. I’m a bit of a purist in that regard. I like my scones warm out of the oven, with a dollop of really good, homemade strawberry jam.
But, I’ve changed up my tried and true recipe a bit – In the most miniscule way possible. I recently discovered Tate+Lyle® honey granules, a blend of pure cane sugar and honey, and I was all over it like white on rice. I’ve been using it to sweeten my tea, because I love honey in my tea, but hate the mess that that little squeezy bear makes. Whoever can pour honey and not get themselves and their cabinets all sticky is my hero. I am not that person. So now I use the granules. They’re easy to spoon and dissolve quickly in my hot tea.
I’ve also found that these Tate+Lyle® honey granules can be equally substituted for sugar in any recipe. So I thought, how awesome would that honey flavor be in these cream scones? It was awesome – a beautiful touch of warm honey flavor runs throughout the flaky scones and lends that hint of a little something extra – without getting too crazy. Just what I needed – A little change, nothing major, but SO amazingly good.
What’s your favorite scone combination? Are you a purist like myself, or do you find yourself leaning more towards sweet/savory varieties?
Honey Cream Scones
- 2 cups all-purpose flour plus more for work surface
- 3 tablespoons Tate+Lyle® Honey Granules plus more for sprinkling, or sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 6 tablespoons cold unsalted butter cut into small pieces
- 1/3 cup heavy cream plus more for brushing
- 2 large eggs lightly beaten
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.
I was selected for this opportunity as a member of Clever Girls and the content and opinions expressed here are all my own.