Cinnamon drop scones with honeyed butter
- May 2018
- Makes about 15 drop scones
- Hands-on time 25 min
Light and fluffy, slightly warm drop scones are topped with a generous hunk of salted honey butter. Is there anything much better in the morning?
Or, shake things up with these limoncello and blueberry scones.
- 8g (4.6g saturated)
- 13.1g (4.2g sugars)
Per drop scone
- 65g Ampersand cultured butter (or any top quality butter), softened
- 2 tbsp good quality British honey, plus extra to drizzle
For the drop scones
- 130g plain flour
- 50g Doves Farm wholegrain kamut flour, wholemeal spelt or wholemeal flour
- 1 heaped tsp baking powder
- ¼ tsp sea salt flakes
- 1 tsp ground cinnamon
- 2 scant tsp golden caster sugar
- 3 medium free-range eggs
- 150ml whole milk
- 50g Ampersand cultured butter (or other top quality butter), melted
- For the drop scones, mix the dry ingredients in a bowl. Make a well in the centre and crack in the eggs. Pour in the milk, beating with a wooden spoon to incorporate the eggs, working them gradually into the flour. Whisk in 40g of the melted butter.
- Heat the remaining 10g melted butter in a large frying pan over a medium heat, then wipe away the excess with kitchen paper. Add small ladlefuls of the batter to the pan, giving them space to spread. They should be about 10cm in diameter.
- Fry for about 3 minutes until evenly brown on both sides, flipping them over when small bubbles appear all over the surface. The first batch may take longer and will be less evenly coloured than those that follow. Put the cooked scones on a warm plate and keep in a low oven. Carry on making scones until you’ve finished all the batter.
- Beat together the 65g butter and the honey in a bowl using a wooden spoon until fluffy and combined. Serve the warm drop scones with dollops of the honeyed butter and a little extra honey drizzled over.
You can freeze the drop scones for up to 3 months. Seal them in a freezer bag and label. Defrost to serve, then warm through, wrapped in foil, in
a low oven to serve.
The honey butter will keep, covered, in the fridge for up to 5 days
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