I hope you are wearing a big, beautiful hat, because today’s recipefor honey scones is perfect for tea (or anytime)! I absolutely cannot pass up a good scone, but a good scone is not the monstrous super sweet dry things you find at most coffee shops. A good scone (in my opinion), is not unlike a biscuit with layers and a soft light center, with a little bit of loft, only a hint of sweetness, and a slightly crunchy outside bite.
I had a few girlfriends over this past weekend to try some fabulous (organic, GMO-free, small batch, and really really good) Plum Deluxe tea and good conversation. In fact, the conversation was so good, I don’t have any pictures of our little gathering, just food. Which in retrospect is probably a good thing because the tea and the food were so good we were rather unceremoniously stuffing our faces and drinking tea, which makes for embarrassing party photos.
I made chilled Evergreen Mint tea, which we tried to turn into bubble tea, but I needed bigger straws (oops), and tried the special hostess strawberry tea warm, which had this really good natural sweetness so no one even added cream or sugar. I sent people home with some Oregon Breakfast Black tea since we didn’t get to try it that afternoon, but the Godfather and I really like it. I’m really looking forward to trying more of their teas very soon.
If you’d like to try their tea too, Plum Deluxe is offering an exclusive discount to Goodie Godmother readers for orders placed before May 6, 2015 (the perfect Mother’s Day present?). Use the coupon code ‘GODMOTHER’ at checkout for 10% off a purchase of $15 or more, or mention “Godmother” in the “How did you hear about us?” box when you purchase a tea club membership and you get a special bonus gift with your first shipment. Pretty cool, yes? Click here to visit their tea shop.
You’ll see all of the treats I made on the blog soon, because they all turned out delicious, but I wanted to share the honey scones first because you can’t have tea without scones. Tea and scones are like rice and beans, they just go together.
These scones came about because I really like to sweeten mint tea with just a hint of local honey, and I thought “Why not use the same honey in the scones and skip the sugar?” And it turned out brilliant! In fact, the scones were probably even better the next day, which is rather incredible on its own since scones are usually best fresh out of the oven. I feel like the honey flavor was a bit stronger the next morning, which was nice.
You could use a food processor to make the scones I suppose, but I prefer to cut my butter into the dough using a pastry cutter (like this one) so I don’t risk over blending the butter. It also only dirties a single bowl and I do not like doing extra dishes when I can avoid it.
I hope you love these scones as much as we did! I served them at the party with a little fresh Chantilly cream and organic strawberries (they’re part of the Dirty Dozen – fruits that absorb the most pesticides, so we try to buy unsprayed/organic whenever possible), which everyone enjoyed as well. I’ve included instructions for making the whipped cream as well if you’d like.
Enjoy darlings! Let’s have a tea party!
- 2 cups all-purpose flour
- 1 tbsp baking powder
- ¼ tsp kosher salt
- 7 tbsp unsalted butter, cut into 1 tbsp squares
- ¾ c heavy cream
- 1 tsp vanilla extract
- ¼ c honey
- 1 c heavy cream
- 2 tsp sugar or honey
- 1 vanilla bean, scraped or 1 tsp vanilla extract
- Preheat the oven to 375 F
- Mix the flour, salt, and baking powder in a large mixing bowl.
- Using a pastry blender or two knives, cut in the butter until it's well incorporated and you have pea-sized chunks.
- Combine the heavy cream, honey, and vanilla extract in a measuring cup and pour into the mixing bowl.
- Stir with a wooden spoon until the mixture starts to come together into a ball.
- Transfer the shaggy mess and any unincorporated dry bits to a very lightly floured large cutting board or work surface. Knead briefly until it just comes together and shape into approximately an 8x8" square.
- Cut into 12 2x2½" squares (approximately) and transfer to your baking sheet.
- Bake 8-10 minutes until cooked through with light golden edges.
- Remove from the oven and allow to rest on the pan 10 minutes before transferring to a wire rack to cool, or serve warm.
- To make the Chantilly cream, pour your heavy whipping cream into the chilled bowl of your stand mixer fitted with the whisk attachment (you can also do this with a mixing bowl and hand mixer).
- Start whipping the cream, slowly increasing the speed to high, adding the sugar and vanilla bean scrapings after 1 minute.
- Whip until light and fluffy, spoon into a bowl, and serve.