Honey Cinnamon Scones

These honey cinnamon scones are the perfect little breakfast treat! They’re not overly sweet but have a rich honey glaze that makes them irresistible. If you have to bring a breakfast or brunch dish anywhere, these are such an easy option since you can make them the night before.

So here are your ingredients:

For the scones:

• 2 cups of all-purpose flour
• 2 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1 stick of butter (cold)
• 1/3 cup buttermilk (or 1/3 cup milk & 1/2 tsp lemon juice)
• 1 egg
• 1/4 cup honey
• 1 tsp vanilla extract

For the topping

• 2 tbsp sugar
• 1 tsp cinnamon

For the glaze

• 1 cup powdered sugar
• 2 tbsp honey
• 2-3 tbsp milk

Heat your oven to 400 degrees and line a baking sheet with either parchment paper or spray it with non-stick spray.

Then in a large bowl, combine your dry ingredients which includes the: flour, baking powder, baking soda, and salt. Go ahead and whisk that together. I had a little 3-year-old “helper” so things got a little messy 🙂

Take your stick of butter and cut it into smaller pieces. This isn’t absolutely necessary but it makes it easier to cut into the flour mixture.

Add those chunks of butter to your dry mixture and cut it into the flour. I use a pastry cutter which makes this really easy but if you don’t have one, you can use a fork. I had some help from the Coco in my “Coco and Ash” 🙂

Ok set your flour mixture aside and separate your egg. There are so many ways to do this but I don’t use any special tricks. I just crack my egg and swish the yolk back and forth between the shell halves until all the white falls off in to the bowl. Sorry I don’t have a picture of that process. I don’t have a tripod and well, I only have two hands. 🙂

Now combine your egg yolk, buttermilk, vanilla extract and honey. If you don’t have buttermilk, you can mix your milk and lemon juice together first, then add it to the wet mixture. Since honey is super sticky and it’s always a pain to get out of a measuring cup…I have a little tip for you! Spray your measuring cup with non-stick spray before adding your honey. The honey will slide right out. Voila! 

Ok whisk together that mixture and then add it into your dry mixture. Stir it just until it’s evenly combined. It will still look crumbly.

Now sprinkle your countertop or a board with some flour so your scones won’t stick. I like to rub a little flour in my hands too. Scoop out half of the mixture with your hands (it doesn’t have to be exact) and form it into a ball and then flatten the ball into a disc about a 1″ thick. Then do the same thing with the other half. Hopefully the picture explains it well enough! (Note: these will be mini-scones. If you would like large scones, just make one large disc)

Take your egg white that you had set aside and whisk it for a minute or two so it gets a little frothy then brush it on to each dough circle. (I totally forgot to froth my egg white and I just realized this as I’m writing…oops!)

Now mix together your sugar and cinnamon and sprinkle both discs with the entire mixture. I’ll seem like a little much but a lot falls off between cutting and transferring them to the pan.

It’s time to cut them! So I cut each circle in half, then in quarters, then in eighths. I think that’s right? Everyone in my family knows fractions were my downfall as a child and I still haven’t recovered. But you get it 🙂  By the way, if you don’t have a scraper/cutter thing…you are missing out! Here’s a link for some inexpensive ones.  You will use it all the time!

So after you cut your scones, lay them on your prepared baking sheet. They don’t tend to spread so you don’t need more than an inch in-between each one.

Bake them for 6-7 minutes. (Note: If you made the larger scones, bake them for 10-11 minutes.) They will puff up and be nice and golden!

When your scones are completely cooled, go ahead and make the icing. Combing the powdered sugar and the honey and then add your milk, one tablespoon at a time, whisking in-between each addition until you get a consistency that’s thin enough to drizzle but not so runny that it drips right off. I just used a spoon to drizzle them…it doesn’t have to be perfect.

Let the icing will get harder and set after about 30 minutes so they will be easier to store 🙂

Enjoy! (I like to heat these honey cinnamon scones up in the microwave for about 15 seconds and eat them for breakfast or dessert during the week) 🙂

Print Recipe

Honey Cinnamon Scones

Ingredients

For the scones:

• 2 cups of all purpose flour
• 2 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1 stick of butter cold
• 1/3 cup buttermilk or 1/3 cup milk & 1/2 tsp lemon juice
• 1 egg
• 1/4 cup honey
• 1 tsp vanilla extract

For the topping

• 2 tbsp sugar
• 1 tsp cinnamon

For the glaze

• 1 cup powdered sugar
• 2 tbsp honey
• 2-3 tbsp milk

Instructions

• Preheat your oven to 400 degrees and prepare your pan with either non-stick spray or parchment paper
• Mix together your dry ingredients: flour, baking soda, baking powder, salt
• Cut your stick of cold butter into small pieces and add the pieces to your dry mixture. Cut the butter into the mixture using a pastry cutter or a fork
• Separate your egg and set aside the white for later in the recipe
• In a separate small bowl, whisk together your yolk, buttermilk, honey, and vanilla extract
• Add your wet mixture to the dry and stir just until combined. (The mixture will still be crumbly)
• Now sprinkle your countertop or a board with some flour so your scones won't stick. I like to rub a little flour in my hands too. Scoop out half of the mixture with your hands (it doesn't have to be exact) and form it into a ball and then flatten the ball into a disc about a 1" thick. Then do the same thing with the other half. 
• Take your egg white that you had set aside and whisk it for a minute or two so it gets a little frothy then brush it on to each dough circle.
• Now mix together your sugar and cinnamon and sprinkle both discs with the entire mixture. I'll seem like a little much but a lot falls off between cutting and transferring them to the pan. 
  
• Cut each circle in half, then in quarters, then in eighths. You will end up with 8 small triangles. (See photos above)
• Lay the scones on your prepared baking sheet and bake for 6-7 minutes. 
  
• When your scones are cooled, you can make the icing. Combing the powdered sugar and the honey and then add your milk, one tablespoon at a time, whisking in-between each addition until you get a consistency that's thin enough to drizzle but not so runny that it drips right off.