Honey Scones

Filed in Food and Drink by on August 15, 2016 0 Comments

Honey Scones

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Honey Scones

Makes 10-15 scones depending on size

 

To me, there is nothing like tucking into a delicious afternoon tea. Hot tea brewing in your favourite mug with the faint smell of baking in the oven. In my mind nothing can compare to it. One of the greatest sensations for me is to take a freshly baked scone and eat it while sipping a cup of tea. Therefore, I thought I might share a scone with a difference. Traditional baked scones, with a dash of honey.

Ingredients

  • 450g of White Flour (German: Weizmehl oder Zopfmehl) + Flour for Dusting
  • 1/2tsp Salt
  • 1 Packet of Baking Powder (German: Backpulver)
  • 2 tbsp Sugar
  • 55g Butter + Butter for Baking Paper
  • 250ml Milk + Milk for Glazing
  • 55-80g of Honey depending on what strength you would like

 

Method

1. Preheat the Oven to 220°C

2. Sift the flour into a bowl. Sprinkle the Salt, Backing Powder and Sugar on top. Then slice the butter into segments and place on top. Then rub in the butter so that the mixture has a crumbly texture. I tend to use my hands for each of the mixing steps but tools can be used as well.

3. Make a well in the centre of the mixture and pour in all of the honey. Pour the milk on top of that. Then knead the mixture, being sure to capture all the ingredients so that nothing is wasted. Scones are meant to be light and fluffy so use care and patience when kneading to create a soft but solid ball of dough.

4. Lay a layer of baking paper on a tray to go in the oven. Use butter to give the paper a coating so that the scones won’t stick.

5. Scatter flour on a clean surface to avoid the mixture sticking. Use a rolling pin to flatten out the mixture to around 1cm thickness. Use a cutter of your choice and lay the scones on the baking paper. Use milk to glaze the top of the scones.

6. Bake for 10-12 Minutes. Remove them from the tray and put them on a rack to cool. Serve with butter or clotted cream and strawberry jam. Enjoy!

Recipe by Jan de Boer

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