the baker upstairs: honey and cream scones

9.28.2015

honey and cream scones

Yum



Ah, scones. They are some of my very favorite treats! I think scones and fall were just made for each other. They're the perfect treat for dipping in hot chocolate or warm cider, and so cozy and comforting. These honey and cream scones are exceptionally delicious, and some of my very favorites. They are unbelievably tender and soft on the inside, while the outside is just slightly crisp. They're sweet and light and I love how the honey and cream combine to make a delicious flavor.


I had the opportunity to try Tate+Lyle ® Honey Granules while making these scones, and let me tell you, they are fun and easy to bake with! They're a blend of cane sugar and honey, which means they're easy to scoop, measure, pour, and sprinkle. They are perfect for sweetening coffee or tea, or using in baking. I love that they have the taste of honey, but are so much easier and less messy to bake with than honey. You can substitute them in any recipe that calls for liquid honey by replacing one cup of honey with one cup of honey granules + 1/4 cup liquid.


These scones would be perfect for breakfast, brunch, or an afternoon snack! I hope you'll try them and love them as much as I do!

Honey and Cream Scones

2 cups flour
1/4 cup Tate+Lyle ® Honey Granules
2 teaspoons baking powder
1/2 teaspoon salt
1/3 cup butter, cold, cut into small pieces
1 egg
2 teaspoons vanilla
1/2 cup heavy cream (plus additional cream for brushing on top)

Preheat the oven to 375. In a large bowl, whisk together the flour, honey granules, baking powder, and salt. Cut in the butter using a pastry blender or two knives, until the mixture resembles coarse crumbs. In a measuring cup, whisk together the egg, vanilla, and cream. Pour the wet ingredients into the dry ingredients and mix until just combined. Knead gently a few times to help the dough come together, then pat out into a circle about 1/2 - 3/4 inch thick. Cut into circles using a biscuit cutter and place on a baking sheet lined with parchment. Brush with cream and bake 15-18 minutes, or until lightly golden on the bottom. Serve warm with butter and jam. Enjoy!


I was selected for this opportunity as a member of Clever Girls and the content and opinions expressed here are all my own.

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