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Honey Cinnamon Scones

Ingredients

For the scones:

  • 2 cups of all purpose flour
  • 2 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1 stick of butter cold
  • ⅓ cup buttermilk or ⅓ cup milk & ½ teaspoon lemon juice
  • 1 egg
  • ¼ cup honey
  • 1 teaspoon vanilla extract

For the topping

  • 2 tablespoon sugar
  • 1 teaspoon cinnamon

For the glaze

  • 1 cup powdered sugar
  • 2 tablespoon honey
  • 2-3 tablespoon 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.