I love fresh baked pastries on a Sunday morning, especially with a hot cup of coffee. I don’t know about you, but morning coffee has become mandatory for me. I’ve done short no-coffee kicks in the past, the last being a few years ago between undergrad and graduate school. I went a full 4 months with no coffee or caffeine, a record for me. I know that the caffeine, creamer and sugar, are not good for me, but what it comes down to is I simply like the flavor. It’s the little vices that get you right? So this Sunday came around and I realized I had no creamer in the fridge. I’m a half and half at a minimum kind of girl, so I went off for an early morning grocery run for the precious liquid.
Note to future self, walking around the grocery store when hungry is a bad idea.
So while I’m salivating at everything in the store I remembered that I had pinned this recipe only a few weeks ago. I had never made scones before, and figured this would be a good Sunday morning experiment, so I pulled up the recipe on my phone – gotta love the smart phone – and picked up the few ingredients I was missing.
Overall I found this recipe very easy, despite my last minute adjustments to the toppings. The original recipe was for cinnamon scones, however I found out when I got home that I had no cinnamon. Who runs out of cinnamon? Anyway, one comment I would make is while the dough acts as a good scone base, it doesn’t have a ton of flavor. I would recommend adding some cinnamon chips or some kind of fruit – maybe diced apples – to give it more flavor depth.
Adapted from Money Saving Mom
Time 15-20 minutes
Yields 8 scones
- 2 cups flour
- 2 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- ½ cup butter, cool and cut into pieces
- 1 egg, separated into two bowls
- 3 Tbsp honey
- 1/3 cup butter milk (or 1/3 cup milk with ½ tsp of lemon juice)
- ½ tsp nutmeg
- ½ tsp cardamom
- ¼ cup brown sugar (I used light brown sugar, but you could use dark brown as well)
- 1 cup powered sugar
- 1+ tsp milk (add more to bring glaze to desired thickness)
- ½ tsp vanilla
Preheat the oven to 400 degrees. Combine dry ingredients (flour, baking powder, baking soda, and salt) in a bowl. Cut in butter until it’s even distributed and the mixture has a crumb-like texture.
Mix egg yolk, honey and buttermilk until combined. Add to dry ingredients and mix until just combined.
Form the dough into a ball, and roll out on a floured surface until the dough is circular shaped and roughly a half inch thick. Using either a knife or a pizza cutter, cut the dough into eight equal pieces and transfer onto a greased cookie sheet. Whisk the egg yolk until frothy and brush over the tops of the scones.
Mix the crumb topping ingredients in a bowl and sprinkle over the tops of the scones. Press into the dough lightly to adhere.
Bake at 400 degrees for 10-12 minutes (mine took 12 minutes, but I think my new oven is running cool). Once done, remove from the oven and allow to cool 5-10 minutes.
Mix together powdered sugar, milk, and vanilla until glaze forms. Adjust the milk for desired glaze thickness. Once scones have cooled slightly, drizzle with glaze and enjoy!