Cinnamon drop scones with honeyed butter

Cinnamon drop scones with honeyed butter
  • Serves icon Makes about 15 drop scones
  • Time icon 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.

Nutrition: per serving

Calories
138kcals
Fat
8g (4.6g saturated)
Protein
3.2g
Carbohydrates
13.1g (4.2g sugars)
Fibre
0.8g
Salt
0.3g
Calories
138kcals
Fat
8g (4.6g saturated)
Protein
3.2g
Carbohydrates
13.1g (4.2g sugars)
Fibre
0.8g
Salt
0.3g

Per drop scone

Ingredients

  • 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

Method

  1. 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.
  2. 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.
  3. 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.
  4. 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.

delicious. tips

  1. 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

Subscribe

Fancy getting a copy in print?

Subscribe to our magazine
Subscribe to delicious magazine today

Rate & review

Rate

Reviews

Share a tip

Or, how about...?

Save recipe icon Save recipe icon Save recipe

Brunch recipes

Healthy banana pancakes with berry compote

Perfect for a healthy brunch; these banana pancakes, served with a berry compote, are full...

Save recipe icon Save recipe icon Save recipe

Brunch recipes

Coconut pancakes with rum-roasted pineapple

Start your day with Caribbean flavours and a little bit of rum because, well, why...

Save recipe icon Save recipe icon Save recipe

Welsh recipes

Cheesy pancakes with ham and leeks

This gratin-style savoury pancake recipe uses plenty of cheese, ham and leeks to create a...

Save recipe icon Save recipe icon Save recipe

Savoury pancake recipes

Creamy chicken and mushroom crispy pancakes

Crispy pancakes are filled with a creamy chicken and mushrooms in this savoury pancake dish....

Subscribe to our magazine

Subscribe to delicious. magazine this month for a half price subscription

Subscribe

Download our digital version

Subscribe to the digital edition of delicious. magazine

Subscribe
Subscribe to the digital edition of delicious. magazine