These scones hit the sweet spot between a biscuit and a pastry. Oats give them a hearty texture and a hint of nuttiness, while honey adds gentle sweetness. They are flaky, tender, and just right with a cup of coffee or tea.
Ingredients
- 1½ cups unbleached all purpose flour
- 1 cup rolled oats
- ¼ cup Duck River honey
- ½ cup cold unsalted butter, cubed
- 1 large eggs
- ⅓ cup cold heavy cream
- 1½ tsp baking powder
- ¼ tsp baking soda
- ½ tsp Redmond Real Salt
*Bolded ingredients are products we typically carry at Tare Bulk Foods.
Directions
- Preheat oven to 400°F. Line a baking sheet with parchment paper.
- Whisk together the flour, oats, baking powder, baking soda, and salt.
- Cut in the cold butter until the mixture is crumbly with pea-sized pieces of butter remaining.
- In a small bowl, whisk together the egg, cream, and honey. Pour into the dry ingredients and stir until just combined.
- Turn the dough onto a floured surface and pat into a circle about ¾ inch thick. Cut into 8 wedges.
- Place the wedges on the prepared sheet. Brush tops with cream and drizzle with a little honey.
- Bake for 15 to 18 minutes until golden on top.
Notes
- Cold butter is the key to flaky scones. If the dough feels warm, pop it in the fridge for 10 minutes before shaping.
- Add ½ cup dried cranberries (apple juice infused) or dark chocolate chips (Enjoy Life) for a studded variation.
- Best eaten the day they are made. Reheat leftovers in a 350°F oven for 5 minutes.
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