Cinnamon Honey Scones are perfect for breakfast, brunch or tea. Flaky, buttery and chocked full of delicious cinnamon and honey, these scones will fly off the plate!
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Scones have become increasingly popular, with vanilla, blueberry and pumpkin varieties popping up in cafes. The flavor combinations are endless, with delicious lemon, berry, and savory recipes there is certain to be an option you will love. I am partial to anything cinnamon-y. Cinnamon pairs well with fruit spreads and clotted cream. I am sharing with you my favorite cinnamon scone recipe.
Cinnamon and Apricots!
My favorite combination with my cinnamon honey scones is apricot curd! Similar to lemon curd, this sweet and tangy curd is a perfect topping for these scones- it makes the cinnamon pop. Eat while still warm and it is like a bite of peach pie!
Check out my Apricot Curd recipe here! It is so much easier than you think!
Scones are a perfect brunch food. The buttery and delicate crumble with the ability to be creative with the flavor combinations. I love the sweet or savory options…from bacon, cheese and chive to lemon poppyseed, to vanilla blueberry. This recipe is easily converted by removing the cinnamon and adding the fruits and flavors to make this your own!
Tips For Success
Making scones can be intimidating. The success of your scones is related to how you mix the dough and your ingredients. Over-mixing flour impacts the amount of gluten that is activated in your dough. Too much gluten makes your scones more bread-like, not the flaky and crumbly consistency scones are famous for.
It is extremely important to cut the butter into your flour mixture, this ensures a flaky scone once baked. The pockets of butter will ensure the consistency you desire by expanding as it heats and melts. Use a pastry cutter or fork to mix the butter in to get the butter to remain solid as it works into the dough.
Use cold ingredients and work quickly when making your dough. This will prevent too much gluten forming and not melting the butter with your hands.
Cinnamon Honey Scones
Ingredients
- 2 Cups Flour
- 1/2 TSP Baking Soda
- 2 TSP Baking Powder
- 1/2 TSP Salt
- 1 TSP Cinnamon
- 1/2 Cup Butter Cold
- 4 TBSP Honey
- 1 Egg Separated
- 1/3 Cup Buttermilk
Cinnamon Sugar Topping
- 1/4 Cup Brown Sugar
- 1 TBSP Cinnamon
- 2 TBSP Butter
Cinnamon Glaze
- 1 Cup Powdered Sugar
- 2-3 TBSP Milk
- 1/2 TSP Vanilla Extract
- 1/4 TSP Cinnamon
Instructions
- Prepare a baking sheet with parchment paper.
- Combine flour, baking soda, baking powder, cinnamon, and salt. Stir until well mixed.
- Cut in butter. Mixture should be crumbly.
- Separate egg. Set aside egg white to use later.
- In a separate bowl, combine egg yolk, buttermilk, and honey. Mix together.
- Add milk and honey mixture to the dry ingredients. Mix until just combined.
- Dough will be a crumbly consistency. Form dough into a round ball.
- Place dough on prepared baking sheet and pat dough ball down to be about 1/2 an inch in thickness.
- Cut the dough into 8 equal sections.
- In a separate bowl, melt remaining 2 tablespoons of butter. Add the brown sugar and 1 tablespoon cinnamon. Mix.
- Whisk the egg white until frothy and brush the top of the dough.
- Top with the cinnamon and sugar mixture.
- Preheat oven to 400 degrees. While oven is heating, place scones in the fridge uncovered to chill for 15 minutes.
- Bake at 400 degrees for 15 to 18 minutes.
- While baking, mix together milk, powdered sugar, vanilla, and 1/4 tsp cinnamon to form a glaze.
- Once scones have finished baking, allow to cool for 10 minutes. Drizzle with glaze.
As a mom, I love bringing delicious food to the table. Memories are made in the kitchen and my kids love these! Cinnamon and honey come together perfectly in these scrumptious scones.
Eat well. Live amazingly!
Check out these other great recipes!
- Brown Sugar Ricotta Cheesecake
- Spiced Snowflake Sugar Cookies
- Irish Cream Cheesecake with Chocolate Ganache
- Nutella Swirl Banana Bread
- Key Lime Cheesecake With Marshmallow Cream Topping
Strawberry Lemonade Thumbprint Cookies
Funfetti Pudding Cookies
