These are the scones we built the bakery on. The trick isn't the flour or even the butter — it's the honey. We use our own wildflower honey, which has just enough floral edge to keep the scone from tasting too sweet.
Keep everything cold. Work quickly. Don't overmix. And eat them the day you bake them — scones do not improve overnight.
Honey Butter Scones
Prep
20 min
Cook
18 min
Serves
8 scones
Ingredients
- 2 ½ cups all-purpose flour
- 1 tbsp baking powder
- ½ tsp fine sea salt
- ½ cup (1 stick) cold unsalted butter, cubed
- ⅓ cup wildflower honey
- ¾ cup cold heavy cream, plus more for brushing
- 1 large Highland Pantry egg
- 1 tsp vanilla extract
- Flaky salt and extra honey, to finish
Instructions
- 01
Preheat oven to 400°F (200°C). Line a sheet pan with parchment.
- 02
Whisk flour, baking powder, and salt in a large bowl. Cut in the cold butter with your fingertips until the mixture looks like coarse meal with pea-sized chunks.
- 03
In a separate bowl, whisk honey, cream, egg, and vanilla until smooth.
- 04
Pour the wet ingredients into the dry. Stir just until a shaggy dough forms — do not overmix.
- 05
Turn out onto a floured surface, pat into a 1-inch thick round, and cut into 8 wedges.
- 06
Transfer to the sheet pan, brush with cream, and sprinkle with flaky salt.
- 07
Bake 16–18 minutes until tops are deeply golden. Drizzle with extra honey while still warm.