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Lemon Honey Scones

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Macheesmo
Updated Mar 15, 2017
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Light buttermilk scones with a hint of lemon and honey!

More About This Recipe

  • Scones always baffle me because they are, in reality, just a strangely shaped biscuit. But coffee shops and restaurants around the country charge exorbitant prices for the little guys…and half the time they aren't even that good! The truth is that scones are some of the easiest breakfast treats to make from scratch. You probably have most the ingredients in your kitchen, they take only 30-45 minutes to make, and once you get the hang of it you can customize them like crazy. For this version, I lightened up the scone by using honey instead of sugar and adding some fresh lemon juice and zest to the batter. The end pastry is light, fluffy, buttery, and pretty darn hard to beat in my opinion. It's a good idea to brush them with some egg wash which will make them nice and golden brown and also give the crust some crunch. Optionally, you can also sprinkle some raw sugar on top of each scone. This just gives them a tiny bit of extra sweetness and crunch. I love it, but they would be fine without the raw sugar too. These are great by themselves, but you can serve them with butter, jam, or something really rich like Nutella. The point is that you can make these – they're delicious and fairly easy. There's really no reason to be over-charged for a large biscuit!

Lemon Honey Scones

  • Prep Time 20 min
  • Total 45 min
  • Servings 6
  • Ingredients 9
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Ingredients

  • 2 cups all-purpose flour
  • 1 teaspoon salt
  • 4 teaspoons baking powder
  • 5 tablespoons cold butter, cubed
  • 3 large eggs (2 for batter, 1 for egg wash)
  • 1/4 cup honey
  • 3/4 cup buttermilk or cream
  • 1 lemon juice and zest
  • 1/4 cup raw sugar (opt. for topping)

Instructions

  • Step 
    1
    Combine dry ingredients (flour, salt, baking powder) in a medium bowl and mix well. Then cut in the cold butter using either a fork or your clean fingers. Mix the butter into the flour until it's in little balls.
  • Step 
    2
    Zest your lemon using a zester and add the zest to the dry ingredients.
  • Step 
    3
    Juice the lemon and add the juice to a separate bowl along with the buttermilk, eggs, and honey. Stir well so the honey is dissolved.
  • Step 
    4
    Combine wet ingredients into dry ingredients and stir until just combined. Try not to over mix it.
  • Step 
    5
    Scoop scone dough out onto a lightly floured surface and form it into a circle. The dough should be about 3/4 inch high. Lightly flour the top of the scone dough also to make it easier to work with.
  • Step 
    6
    I like to cut mine into 6 triangles because that's easiest, but you could also use a cookie cutter and make round scones or any other shape really. You can re-roll the dough and cut out more also.
  • Step 
    7
    Mix the egg for the egg wash with 1 tablespoon of water and brush all the scones with the egg/water mix.
  • Step 
    8
    Optionally, sprinkle raw sugar on top of each scone.
  • Step 
    9
    Add scones to a baking sheet lined with parchment paper and bake at 450°F for 7-11 minutes depending on the size of your scones.
  • Step 
    10
    Let cool for a minute and serve with jam, butter, or just eat them with nothing!

Nutrition

No nutrition information available for this recipe
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