Honey Cream Scones

• Vegetarian

• Refrigerated

  • 2 Eggs, large

• Condiments

  • 3 tbsp Tate+lyle honey

• Baking & Spices

  • 2 cups All-purpose flour
  • 1 tbsp Baking powder
  • 1/2 tsp Salt

• Dairy

  • 6 tbsp Butter, unsalted
  • 1/3 cup Heavy cream

Found on platingsandpairings.com

Description

Ingredients

• 2 cups all-purpose flour, plus more for work surface
• 3 tablespoons Tate+Lyle® Honey Granules (or sugar), plus more for sprinkling
• 1 tablespoon baking powder
• ½ teaspoon salt
• 6 tablespoons cold unsalted butter, cut into small pieces
• ⅓ cup heavy cream, plus more for brushing
• 2 large eggs, lightly beaten

Directions

• Preheat oven to 400 degrees. Line a baking sheet with a Silpat or parchment paper; set aside.
• Sift flour, Tate+Lyle® honey granules, baking powder, and salt into a large bowl. Using a pastry blender or 2 knives, cut in butter until largest pieces are the size of small peas.
• Using a fork, whisk together the cream and eggs in a large glass measuring cup. Make a well in the center of flour mixture, and pour in cream mixture. Stir lightly with fork just until the dough comes together (do not overmix), and gather into a rough, shaggy ball.
• Set the rough ball in the center of the prepared baking sheet and pat it gently into a round about 1 inch thick and 7 inches in diameter.
• With a sharp knife or a pastry scraper, cut the round into eight wedges; separate the wedges. Brush the scones with the egg-milk glaze (you won’t need to use all of it) and sprinkle with additional Tate+Lyle® honey granules. Bake until the scones are deep golden and a toothpick inserted into the center of a wedge comes out clean, 18 to 22 minutes. Let the scones cool for 10 to 15 minutes before serving.

Nutrition