What You Need:
(Makes: 6-8 scones)
For the Dough:
2 &1/4 cups of all-purpose flour
1/4 cup of granulated sugar
2 & 1/2 teaspoons of baking powder
1/4 teaspoon of salt
1/4 cup of unsalted butter, chilled, cut into small pieces
1/4 cup of honey
1/2 cup of (heavy) whipping cream
For the Topping:
1 tablespoon of (heavy) whipping cream
2 teaspoons of turbinado sugar (optional)
What to Do:
STEP 1) Preheat the oven to 425 degrees. Prepare a large baking sheet; lightly grease with shortening, or line with parchment paper, or line with a non-stick baking mat.
STEP 2) Make the dough: in a large mixing bowl, combine flour, sugar, baking powder, and salt; whisk together to mix.
STEP 3) Using a pastry blender or two knives, cut butter into the flour mixture until the mixture resembles coarse crumbs.
STEP 4) In a small bowl, stir the honey and heavy cream together. Add the liquid mixture to the flour mixture; stir just until mixed.
STEP 5) On a lightly floured pastry mat or pastry board, shape and pat the dough into a 7 inch rectangle, about 3/4 inches thick. Cut into wedges, squares or circles with a floured kitchen knife and place them 1 inch apart on the baking sheet. *(See note below)
STEP 6) Make the topping: Using a pastry brush, lightly brush the top of each scone with heavy cream. Sprinkle 1/4 teaspoon turbinado sugar on top of each scone.
STEP 7) Bake scones for 12 to 15 minutes or until the scones are very lightly browned. Remove scones from baking sheets and place on a wire cooling rack to cool.
STEP 8) Happy Easter & Enjoy!
*Note: Scones can be cut into any shape you desire. Use a drinking glass to make circles, or cut into squares or wedges with a knife, or use a cookie cutter for other shapes. Dip the edges of the cutter in flour to prevent the dough from sticking. Do not pat the edges of the scone down; instead leave the cuts as sharp as possible to allow the scones to rise in layers.