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Scones are a favorite weekend breakfast in our house. They are lower in sugar and faster to make than muffins, and they are infinitely adaptable when it comes to flavors.
This honey-sweetened scone recipe skips the white sugar all together. The result is a nicely browned, lightly sweetened pastry that melts in your mouth.
Our honey-sweetened scones are made with half whole wheat flour – a healthy adaptation that feels good to us (learn more about baking with whole wheat flour in this article on our sister site). If you prefer to make them with all-purpose flour, you can certainly do that too!
When it comes to flavor choices, our honey-sweetened scones are infinitely adaptable. We typically use about 3/4 cup of whatever addition we choose – berries, chocolate chips, ham, cheese, or a combination of these. Suggestions are provided below the basic recipe.
- Food Processor
- Measuring Cups & Measuring Spoons
- Large Mixing Bowl
- Rubber Scraper or Spoon
- Pastry Scraper or Knife
- Cookie Sheet
- 1 cup Whole Wheat Flour we prefer King Arthur White Whole Wheat
- 1 cup All Purpose Flour
- 1 tbsp Baking Powder
- 1 tsp Salt
- 5 tbsp Butter Cold, cut into 1/2 inch cubes
- ¾ cup Add-ins of your choice Such as berries, chocolate chips, ham, cheese
- ¾ cup Milk (heavy cream or half-n-half can also be used)
- 1 tbsp Raw Honey + more for drizzling after baking
- Pre-heat oven to 425 degrees.
- Add the dry ingredients (flour, baking powder, and salt) to your food processor, and pulse about 5 times (one second each) to combine
- Spread the cold butter cubes on top of the dry ingredients in your food processer, and pulse about 10 times (one second each) to blend in the butter. You should end up with a mixture that resembles course, damp sand.
- Transfer the flour mixture to a large mixing bowl. Add your chosen add-ins (berries, chips, etc.) and stir them into the flour mixture till they are evenly coated and distributed.
- Add the honey to the milk in a measuring cup and whisk to combine.
- Add the milk to the flour mixture and stir until the flour is mostly damp. Do not over-stir; you should have some loose crumbs (otherwise your scones may get too stiff).
- Pour the mixed scone batter out onto a light floured cutting board. Don't worry if there are loose crumbs.
- Using your hands, gently knead the batter just enough to bring it together and shape into a disc about 6 inches in diameter. Use a pastry scraper or knife to cut into scone wedges.
- Transfer scones to a cookie sheet and bake for 12-14 minutes (OPTIONAL: if you have a convection oven, you can change to convection for the last two minutes in order to get a little bit more of a golden brown exterior).
- Remove scones from the oven when they have a light brown exterior and are slightly firm to the touch. OPTIONAL: drizzle with honey (yum!). Allow to cool for about 10 minutes before serving.
- Raspberries (1/2 cup) + White Chocolate Chips (1/4 cup)
- Cherries (pitted, 1/2 cup) + Dark Chocolate Chips (1/4 cup)
- Diced ham (1/2 cup) + Diced Cheddar Cheese (1/4 cup)
- Blueberries (3/4 cup) + Zest from 1/2 Lemon