Skip the sugar and enjoy these honey scones sweetened naturally with local honey. They’re even better the next day, so great to make in advance for brunch!
I recently deleted the Facebook app from my phone, and I don’t plan to add it again. In fact, I’ve stepped away from a lot of social media at the moment. I still post some for the blog, of course, but personally, I’ve been seeking stillness. Maybe it’s the start of summer, a busy season with family adventures, travel, and more time outside, or maybe just a new period of personal growth, but stillness calls.
Let’s be real, in my busy mama-life, I don’t have time for a relaxing few hours to myself. It’s a good day when I finish my coffee in one sitting while it’s still warm. But I’m learning to find stillness in little moments. Ten minutes of quiet reflection during afternoon rest time, a few minutes of electronics-free adult conversation with my husband after bedtime, a phone call with my mom while I let the girls watch an episode of Mr. Roger’s Neighborhood. And frequent mindless scrolling on social media doesn’t have a place in this season of being present.
So for now, I catch up in tiny bursts of 10 minutes or so, about once a week. And it’s enough. Because “real life” is more than enough.
What does this have to do with scones, Mary?
One of my favorite afternoon “indulgences” is sitting quietly with a mug of tea (because I don’t usually make myself coffee), and maybe a little treat. Usually it’s a piece of fruit, but if I have a not-too-sweet sweet treat on hand, I’ll reach for that. This honey scone recipe fits the bill perfectly. Tender and layered, with just a hint of honey-sweetness, and an inviting crumb, honey scones are one of my favorite afternoon treats (this Matcha Lemon Ginger Tart being another – a new favorite).
While you all know I love my kitchen gadgets, I always mix scones by hand. It’s very relaxing, especially when using a pastry cutter (like this one). I find it easier than two knives, and I don’t risk over blending the butter as is so easy to do with a food processor. You want it to be in pea-sized chunks. Pockets of butter make for lovely layers in the oven.
Whether savored alone, or with friends, I hope you enjoy these honey scones, darlings. And I hope that whatever your season in life, you embrace it, live it presently, and find your stillness. <3
- 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
- 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 8 2x2" squares and, and then cut those into triangles. Transfer to your baking sheet.
- Bake 8-12 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.