Honey Cream Scones

Honey Cream Scones | A simple scone recipe that can be dressed up with sweet or savory ingredients | platingsandpairings.com

Honey Cream Scones | A simple scone recipe that can be dressed up with sweet or savory ingredients | platingsandpairings.com

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.

Honey Cream Scones | A simple scone recipe that can be dressed up with sweet or savory ingredients | platingsandpairings.com

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.

Honey Cream Scones | A simple scone recipe that can be dressed up with sweet or savory ingredients | platingsandpairings.com

Honey Cream Scones | A simple scone recipe that can be dressed up with sweet or savory ingredients | platingsandpairings.com

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 | A simple scone recipe that can be dressed up with sweet or savory ingredients | platingsandpairings.com

Honey Cream Scones

Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Servings: 8 scones
Calories: 267 kcal
Author: Platings & Pairings
Print

Ingredients

  • 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

Instructions

  1. Preheat oven to 400 degrees. Line a baking sheet with a Silpat or parchment paper; set aside.
  2. 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.
  3. 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.
  4. 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.
  5. With a sharp knife or a pastry scraper, cut the round into eight wedges; separate the wedges. Brush the scones with additional heavy cream 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.

Honey Cream Scones | A simple scone recipe that can be dressed up with sweet or savory ingredients | platingsandpairings.comI was selected for this opportunity as a member of Clever Girls and the content and opinions expressed here are all my own.

18 comments

  1. Meredith {MarthaChartreuse}

    Baking only makes up about 10% of my kitchen time, but these honey granules are intriguing!

    Reply

    1. Erin

      I don’t bake all that often either Meredith – I much prefer cooking (and drinking wine)… But I do find myself gravitating more towards baking once the holidays and cooler weather hit!

      Reply

  2. Marlynn @UrbanBlissLife

    Ha – my kitchen cabinet where I keep my honey is always a sticky mess! I finally placed a ceramic bowl underneath to make it easier to clean and not ruin the cabinets 🙂 These scones look fantastic. We love baking and make scones about once a month at my house, and I’ll have to add this recipe to the rotation! Thanks!

    Reply

    1. Erin

      That’s a great idea Marlynn! I’ll have to start doing that with my honey bear!

      Reply

  3. Erin

    This is a great idea! My husband loves putting honey on his yogurt which is all fine and dandy but it has created the worst sticky mess in our cabinet. Totally agree that is the biggest honey downfall! These scones look delicious!

    Reply

    1. Erin

      Right?! Honey is so delicious, but SO messy!

      Reply

  4. Cyra

    Mmm, honey! I love getting local honey for all the good it does for allergies, and this is a good way to get it in.

    Reply

    1. Erin

      I’ve heard such amazing things about what local honey can do for allergies. It’s so cool!

      Reply

  5. Geoff

    I should never look at scone-making blogs while drinking tea. Result: Must-haves!

    Reply

    1. Erin

      Tea + Scones = A match made in heaven!

      Reply

  6. Tracy

    Looks tasty! I could just sub a gluten-free flour blend and I would be set. Interesting about the sugar and honey combo. Maybe manufacturers are listening to want customers want??

    Reply

    1. Erin

      I think you’re right Tracy. Not only are gluten free alternatives so much more widely available now, but so are alternative sweeteners. I’m happy about that!

      Reply

  7. Melinda

    These look delicious! I may try them the next time I have a brunch event!

    Reply

    1. Erin

      Thanks Melinda – I’ll be you’d be a hit if you made these for your next brunch!

      Reply

  8. Kathryn @ FoodieGirlChicago

    As always, I love your recipes and these look delicious! I’m intrigued by the honey granules and may need to see if I can find them here in Chicago.

    Reply

    1. Erin

      Thanks Kathryn – Here’s a link to a store locator (or you can buy online!): http://www.tateandlylesugars.com/us/product/honey-granules

      Reply

  9. Staci

    Hi Erin!,

    I just came across your site today on feedfeed.info and I’ve been looking through your recipes and income reports all afternoon and am SO impressed you work a full time job and then make time to contribute to this blog after the fact. That’s what my dream is to do at this point in time and hopefully with a little more effort from me and the realization that I need to learn to use my DSLR camera properly (and lighting!), as well as shell out the money for the food blogger pro, I can make my blog as great as yours! Can’t wait to follow along and get some more ideas and inspiration for my own blog!

    Staci

    Reply

    1. Erin

      WOW – Thank you so much for the kind words Staci! Today was actually my first blogiversary. I have learned SO much over the past year. I hadn’t used a DSLR before last year. My boyfriend actually gave me the camera for my birthday last November. It’s a challenge to use, but it has definitely made for such more high-quality, drool-worthy pictures. I also use a Lowel Ego light and have found that to help tremendously as well. Almost all my photos are shot using artificial light. I finds that it helps tremendously with white balance issues. I checked out your site and think that your recipes sound amazing! Best of luck to you in this continued journey!

      Reply

Leave a Reply

Your email address will not be published. Required fields are marked *