Tuesday, March 10, 2015

Buttermilk Scones with Honey

Many of you asked for the recipe I used for my scones so last week I published the recipe for these same scones using maple syrup. I had been wanting to see if I could make it work with honey though since it seems that sap season is never coming this year and we are starting to run short on maple syrup. Plus maple syrup tends to add a specific flavor that while I love it, not all people do. Last week, after making butter, L1 and I gave the honey recipe a try. I was pleasantly surprised to find that I couldn't really taste the honey and that they were a little fluffier than with maple syrup. It makes sense since honey is twice as sweet and therefore doesn't require as much extra liquid as the maple syrup version. I made the first batch with chocolate chips because that was what L1 wanted but I think next time orange zest will be added perhaps with a some dried pineapple for a taste of sunshine.

This recipe originally comes from The Animal Farm Buttermilk Cookbook, a fantastic cookbook that my sister gave me one year for Christmas. (You can read the review here.)

Buttermilk Scones with Honey
This recipe makes 18 scones using a large batter scoop.

2 1/2 cups (10.8 ounces) organic flour
1.5 tsp baking powder
3/8 tsp baking soda
5/8 tsp salt
1/2 c. (4 oz) organic unsalted cold butter
1/3 c. liquid honey, depending on preference
3/4 c. buttermilk
additions - I like to use walnuts and/or chocolate chips but you can use dried fruit, citrus zest, fresh raspberries, etc.

1. Preheat oven to 400 degrees.
2. Mix dry ingredients and butter in mixer. It should be a crumbly mixture.
3. Mix honey and buttermilk. Your honey doesn't need to be hot, just liquid. In our house, the honey has often crystallized a little so I measure out about 2.5 ounces and put it on the wood stove to warm it up a bit before mixing it with the buttermilk. 
4. Pour into dry mixture and stir just until combined. Do not overmix!
5. Fold in additions with a spoon (not your mixer or you will overmix and your scones will be dense. Take it from the voice of experience).
6. Using large cookie dough scoop, put scones on baking stone. (Or a baking sheet, scone pan, etc.)
7. Bake for 18 minutes until browned but not dark.
8. With many baked goods I let them rest on the pan for a minute but with scones I always removed them immediately from the stone so they do not overcook and place them on a wire rack to cool.

These were devoured in our house but then scones usually are. I will definitely be using both recipes, especially once we get our own bees and start harvesting honey. Plus this is my go to recipe during the winter when eggs are scarce. Once longer days arrive, bringing us more eggs, I love to use our buttermilk for pancakes and chocolate chip honey cookies.

I know I wrote this last week but it should be repeated regarding the odd amounts such as 3/8 tsp, I cut the author's recipe in half, always because otherwise it makes too much and the scones are better fresh. When I follow her full recipe, I have to use more pans and do multiple batches. For our family, 18 scones seems to be the perfect amount. If you need a larger amount or have bigger baking stones, double the recipe and you will have amounts such as 3/4 tsp and 1 1/4 tsp. I have two 1/8 measuring teaspoons and they are incredibly handy.


This article was shared on From the Farm,

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