Best Honey Cheddar Scones Recipes

CHEDDAR SCONES WITH HAM AND HONEY-MUSTARD BUTTER

Steps:

• Preheat oven to 425°F. and butter a large baking sheet.
• Make scones:
• Into a large bowl sift together flour, baking powder, and salt. Cut butter into small bits and with your fingertips or a pastry blender blend into flour mixture until mixture resembles coarse meal. With a fork stir in Cheddar. Add milk and cream, stirring until just combined. Transfer mixture to a floured surface and with floured hands knead until it forms a dough. Roll out dough into a 12-inch round (about 1/2 inch thick). Using a 2-inch fluted round cutter cut out scones and arrange about 1/2 inch apart on baking sheet. Gather and gently reroll scraps. Cut out more scones and arrange on baking sheet.
• Bake scones in middle of oven until pale golden, about 12 minutes, and transfer to a rack to cool. Scones may be made 1 day ahead and kept in an airtight container at cool room temperature.
• In a small bowl stir together butter, mustard and honey. Tear each lettuce leaf into 4 pieces. Split scones and spread each split side with honey-mustard butter. Make sandwiches with scones, lettuce, and folded slices of ham.

SCONES WITH PEARS, IRISH CHEDDAR, AND HONEY

Steps:

• Preheat oven to 450 degrees. Whisk together flour, baking powder, baking soda, 2 tablespoons sugar, and salt in a large bowl to combine. Add butter to bowl and, working with a few pieces at a time, scoop some butter and flour mixture into your hands. Squeeze butter, pressing thumbs across your fingertips to flatten into petal shapes. Repeat until all butter is flattened and coated with flour mixture.
• Add caraway seeds and currants to bowl, tossing to combine. Slowly add 1 cup buttermilk, stirring constantly with a fork, just until mixture begins to form clumps. Add more buttermilk if necessary, 1 tablespoon at a time, until no dry flour mixture remains in bowl.
• Transfer mixture to a parchment-lined baking sheet. Lightly dust hands with flour and gather mixture into a ball, gently squeezing to form a dough (it may still crumble slightly).
• Flatten dough to a 1-inch thickness and fold in half. Flatten and fold once more. Gently shape into a 1-inch-thick, 7-inch-diameter round. Cut into 8 equal wedges, then separate wedges 1/2 inch apart. Brush tops with buttermilk; sprinkle with remaining 2 tablespoons sugar.
• Bake scones until puffed, golden brown on top, and hollow-sounding when tapped on bottoms, 15 to 18 minutes. Let cool slightly on a wire rack. To serve, split scones, sandwich pear and cheddar slices, and drizzle with honey.

HONEY-CHEDDAR SCONES

Steps:

• Heat oven to 400 degrees F.
• Spray 2 baking sheets with nonstick spray.
• In bowl, stir flour, baking powder and salt until blended.
• Cut in butter until mixture resembles coarse crumbs.
• Add 1 cup of the cheese and scallions, toss to blend.
• In a bowl, whisk half and half, 1/3 cup of the honey and eggs until thoroughly blended.
• Slowly pour over dry ingredients, stir until evenly moistened.
• Gather sticky dough together, turn out onto a well-floured board.
• With floured hands, pat 12 even portions of dough into 2 1/2 inch wide discs.
• Place 6 discs, 1-2 inches apart on each baking sheet.
• In glass measure, heat the remaining 2 T honey in microwave 10 seconds.
• Brush honey over tops of scones, sprinkle each with the remaining 1/2 cup cheese.
• Bake 20-25 minutes, or until dark golden brown.
• Cool on baking sheet 10 minutes.
• Serve with butter or honey butter.

SCONES WITH PEARS, IRISH CHEDDAR, AND HONEY

Steps:

• Preheat oven to 450 degrees. Whisk together flour, baking powder, baking soda, 2 tablespoons sugar, and salt in a large bowl to combine. Add butter to bowl and, working with a few pieces at a time, scoop some butter and flour mixture into your hands. Squeeze butter, pressing thumbs across your fingertips to flatten into petal shapes. Repeat until all butter is flattened and coated with flour mixture.
• Add caraway seeds and currants to bowl, tossing to combine. Slowly add 1 cup buttermilk, stirring constantly with a fork, just until mixture begins to form clumps. Add more buttermilk if necessary, 1 tablespoon at a time, until no dry flour mixture remains in bowl.
• Transfer mixture to a parchment-lined baking sheet. Lightly dust hands with flour and gather mixture into a ball, gently squeezing to form a dough (it may still crumble slightly).
• Flatten dough to a 1-inch thickness and fold in half. Flatten and fold once more. Gently shape into a 1-inch-thick, 7-inch-diameter round. Cut into 8 equal wedges, then separate wedges 1/2 inch apart. Brush tops with buttermilk; sprinkle with remaining 2 tablespoons sugar.
• Bake scones until puffed, golden brown on top, and hollow-sounding when tapped on bottoms, 15 to 18 minutes. Let cool slightly on a wire rack. To serve, split scones, sandwich pear and cheddar slices, and drizzle with honey.

HONEY-CHEDDAR SCONES

Steps:

• Heat oven to 400 degrees F. Spray 2 baking sheets with nonstick spray.
• In a bowl, stir flour, baking powder, and salt until blended. Cut in butter until mixture resembles coarse crumbs. Add 1 cup of the cheese and scallions; toss to blend.
• In a bowl, whisk half-and-half, 1/3 cup of the honey, and eggs until thoroughly blended. Slowly pour over dry ingredients; stir until evenly moistened. Gather sticky dough together; turn out onto a well-floured board. With floured hands, pat 12 even portions of dough into 2 1/2-inch-wide discs. Place 6 discs 1 to 2 inches apart on each baking sheet.
• In a glass measure, heat the remaining 2 tablespoons honey in microwave 10 seconds. Brush honey over tops of scones; sprinkle each with the remaining 1/2 cup cheese. Bake 20 to 25 minutes, or until dark golden brown. Cool on baking sheet 10 minutes. Serve with Spiced Honey Butter.