These Buttermilk and Honey Scones are quick and easy to make. I made them this Sunday morning serving them with butter, thick spreadable honey and slices of fresh banana. They were amazing, I was beginning to wish I'd made more.
Inspiration for most of my scone recipes come from either the Bero Cookbook or The National Trust Book of Scones. I'm gradually building a list of delicious flavours, ranging from a simple sweet scone recipe to Blueberry and Lemon Scones.
Look out for some savoury scones coming soon. It's amazing how many different flavour combinations are out there. The possibilities are endless.
After making and eating my Honey Scones with Banana, I wondered if next time I should have added pieces of banana in the scone mixture. But then I remembered that after a while, the banana pieces in the scones, as in some cake recipes, could easily start to turn an unsightly black colour, which would not be good at all.
List of Ingredients for Honey Scones
You will find a full list and quantities on the printable recipe card at the bottom of this post.
- Flour - I used Plain Flour and Wholemeal (Einkorn) Flour
- Baking Powder - You need a raising agent because there is none in the flour.
- Soft Brown Sugar - Brown sugar adds a nice nutty flavour to baking, but Caster sugar is fine if that is all you have.
- Honey - Runny honey is best when mixing with milk and buttermilk. Use thick set honey for serving with the scones later.
- Butter - Use straight from the fridge.
- Salt - Table salt is best as the grains are finer. Sea Salt is fine but crush the granules first.
- Buttermilk - Whole milk is fine, but the acidity in the buttermilk also reacts with the baking powder to help the scones rise.
How to Make Buttermilk and Honey Scones
Read through the recipe and have all your ingredients ready. Pre- heat the oven to 200°C Fan assisted oven. Have ready a baking sheet dusted with a little flour to help prevent the scones from sticking to the baking tray.
Place the sieved flours, sugar, baking powder and salt into a large bowl. Using your fingertips, rub the butter with the dry ingredients until the whole mixture resembles coarse breadcrumbs. Make a well in the centre.
Mix the buttermilk and honey in a small jug until well combined. Pour into the flour mixture and using a cutlery knife or fork, quickly stir the crumbs until the dough starts to come together. If the dough is too dry with lots of excess crumbs in your bowl add some additional buttermilk. But don’t add too much as heavy, dense scones are often caused by dough that is too wet and sticky.
Using your hands, briefly bring the dough together with a touch of very gentle kneading but don’t overwork it as this can make the scones tough. You should have a dough that is soft and spongy.
Place the dough on a lightly floured surface and roll out to an even thickness of no more than 2.5cm. The thickness of the dough will also determine the baking times.
Using a plain sided pastry cutter measuring 5–6cm, cut out as many scones as you can out of the dough. To help prevent the dough from sticking to the cutter, dip it in flour first. Place each cut scone onto the prepared baking sheet. Carefully and without squashing or overhandling it, bring the cut dough back together again before cutting out more scones.
Topping and Baking Honey Scones
Mix together the milk and runny honey until thoroughly combined. Brush the top of each scone with this mixture. Bake on the middle shelf in the oven for 12 – 15 minutes, or until the scones are baked, well risen and golden brown.
Transfer the scones to a wire rack and allow them to cool a little before serving. Eat them fresh while still warm.
Serve spread with butter, thick honey and a few slices of fresh Banana. They make a wonderful breakfast dish or mid-morning snack.
Buttermilk and Honey Scones
Equipment
- Baking Tray
- Smooth sided pastry cutter 5-6cm
- Pastry brush
INGREDIENTS
- 125 grams plain flour sieved plus extra for dusting
- 100 grams wholemeal flour such as Einkorn Wholemeal Flour
- 2 teaspoons baking powder
- pinch of salt
- 60 grams butter unsalted fridge cold cut into small cubes
- 25 grams soft brown sugar
- 110 ml buttermilk
- 2 tablespoon runny honey
Topping
- 1 tablespoon whole milk for brushing the top of the scones.
- 1 tablespoon runny honey for brusing the top of the scones
Instructions
- Pre- heat the oven to 200°C Fan assisted oven. Have ready a baking sheet dusted with a little flour. This will help prevent the scones from sticking to the baking tray.
- Place the sieved flour, sugar, baking powder and salt into a large bowl. Using your finger tips, rub the cubes of butter with the flour until the whole mixture resembles coarse breadcrumbs. Make a well in the centre.
- Mix the buttermilk and honey in a small jug until well combined. Pour into the flour mixture and using a cutlery knife or fork, quickly stir the crumbs until the dough starts to come together. If the dough is too dry with lots of excess crumbs in your bowl add some additional buttermilk. But don’t add too much as heavy, dense scones are often caused by dough that is too wet and sticky.
- Using your hands, briefly bring the dough together with a touch of very gentle kneading but don’t overwork it as this can make the scones tough. You should have a dough that is soft and spongy.
- Place the dough on a lightly floured surface and roll out to an even thickness no more than 2.5cm. The thickness of the dough will also determine the baking times.
- Using a plain sided pastry cutter measuring 5–6cm dipped in flour, cut out as many scones as you can out of the dough. Place each cut scone on the prepared baking sheet.
- Carefully and without squashing or over handling it, bring the cut dough back together again before cutting out more scones.
Topping
- Mix together the milk and runny honey until thoroughly combined. Brush the top of each scone with this mixture.
- Bake on the middle self in the oven for 12 – 15 minutes, or until the scones are baked, well risen and golden brown.
- Transfer the scones to a wire rack and allow them to cool a little before serving. Eat them fresh while still warm.
- Serve spread with butter, honey and a few slices of banana.
Notes
You can also freeze the dough. Bring back to room temperature before baking in a preheated oven as per the recipe.
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