Buttermilk Honey Scones
Tender flaky buttermilk honey scones with a lightly sweet honey glaze
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INGREDIENTS
Dry
- 2 cups all-purpose flour
- 2 tbsp granulated sugar
- 1 tbsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp kosher salt.
Butter
- 6 tbsp unsalted butter cold and cubed or grated.
Wet
- 3/4 cup buttermilk cold
- 1/4 cup honey
- 1 tsp vanilla extract.
Finish
- 1 tbsp buttermilk for brushing
- coarse sugar optional.
Honey Glaze
- 1/2 cup powdered sugar
- 1 tbsp honey
- 1 to 2 tbsp buttermilk
- pinch of salt.
INSTRUCTIONS
Prep and Dough
- Heat oven to 400 F and line a baking sheet with parchment paper
- whisk dry ingredients in a bowl
- cut in cold butter until pea-size pieces remain
- whisk buttermilk with honey and vanilla then pour into dry mixture and fold just until a shaggy dough forms.
Shape and Bake
- Turn dough onto a lightly floured surface and gently press into a 1 inch thick circle
- cut into 8 wedges and transfer to the baking sheet with space between
- brush tops with buttermilk and add coarse sugar if using
- bake until puffed and golden 15 to 18 minutes then cool 10 minutes.
Glaze
- Whisk powdered sugar with honey
- salt
- and enough buttermilk to make a thick drizzle
- drizzle over warm or cooled scones and let set 5 minutes.
Notes
1. Keep ingredients and dough cold for maximum flake. Do not overmix or scones will be tough. Substitute 1 cup whole wheat flour for 1 cup all-purpose flour for a heartier texture. No buttermilk option use 3/4 cup milk plus 2 tsp lemon juice and rest 5 minutes. Freeze unbaked wedges and bake from frozen adding 2 to 4 minutes
Nutrition
Calories: 280kcal | Carbohydrates: 40g | Protein: 5g | Fat: 11g