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Southern Honey Scones

Southern Honey Scones

Tender Southern style honey scones with a flaky crumb and a buttery honey glaze
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 8

INGREDIENTS

Dry

  • 2 cups all purpose flour
  • 1 tbsp baking powder
  • 1 tsp kosher salt
  • 2 tbsp granulated sugar.

Fat and Liquid

  • 1/2 cup unsalted butter cold and cubed
  • 3/4 cup cold buttermilk
  • 1 large egg cold
  • 1/4 cup honey
  • 1 tsp vanilla extract.

Finish

  • 2 tbsp heavy cream for brushing
  • flaky salt to taste optional.

Honey Butter Glaze

  • 3 tbsp unsalted butter melted
  • 3 tbsp honey
  • 1/2 tsp vanilla extract
  • pinch of salt.

INSTRUCTIONS

Prep and Mix

  • heat oven to 400 F and line a baking sheet with parchment paper
  • whisk flour baking powder salt and sugar in a large bowl
  • cut in cold butter until pea size crumbs remain
  • whisk buttermilk egg honey and vanilla then pour into dry mixture and fold just until dough forms with a few dry streaks.

Shape and Bake

  • turn dough onto a lightly floured surface and gently knead and fold 3 to 4 times then pat into a 1 inch thick round about 7 to 8 inches wide
  • cut into 8 wedges and separate slightly on the baking sheet
  • brush tops with heavy cream and bake until risen and deep golden 14 to 18 minutes
  • cool 5 minutes on the pan.

Glaze and Serve

  • stir melted butter honey vanilla and salt
  • brush warm scones generously with glaze and let set 2 to 3 minutes then serve warm.

Notes

1. Keep butter and buttermilk very cold for the flakiest texture; Do not overmix or overknead to avoid tough scones; Substitute heavy cream for buttermilk for a richer crumb using the same amount; Add 1/2 cup chopped pecans or 1/2 cup dried fruit if desired; Store airtight up to 2 days and rewarm briefly before serving

Nutrition

Calories: 320kcal | Carbohydrates: 42g | Protein: 5g | Fat: 15g