A light taste of honey and ginger flavor these tender scones; nice with breakfast, as a lunchtime treat or served with afternoon tea.

Honey Scones

Ingredients:

Dough:

2¼ cups all-purpose flour

¼ cup granulated sugar

2½ teaspoons baking powder

¾ teaspoon ground ginger

¼ teaspoon salt

½ cup unsalted butter, chilled, cut into small pieces

¼ cup honey

½ cup whipping (heavy) cream

Topping:

1 tablespoon whipping (heavy) cream

2 teaspoons turbinado sugar

Directions:

1. Preheat oven to 425 degrees F. Prepare one large baking sheet; lightly grease with shortening, or line with parchment paper, or line with a non-stick baking mat.
   
   Dough:
2. In a large mixing bowl, combine flour, sugar, baking powder, ginger, and salt; whisk together to mix.
   
   
3. With a pastry blender or two knives, cut butter into the flour mixture until the mixture resembles coarse crumbs.
   
   
4. In a small bowl, stir the honey and heavy cream together. Add the liquid mixture to the flour mixture; stir just until mixed.
   
   
5. On a lightly floured pastry mat or pastry board, shape and pat the dough into a 7 inch circle or rectangle, about ¾ inches thick.  Cut into wedges, squares or circles with a floured kitchen knife and place them 1 inch apart on the baking sheet.
   

Tip: Scones can be cut into any shape you desire. Use a drinking glass to make circles, or cut into squares or wedges with a knife, or use a cookie cutter for other shapes. Dip the edges of the cutter in flour to prevent the dough from sticking. Do not pat the edges of the scone down; instead leave the cuts as sharp as possible to allow the scones to rise in layers.

Topping:

6. Using a pastry brush, lightly brush the top of each scone with heavy cream. Sprinkle ¼ teaspoon turbinado sugar on top of each scone.
   
   Bake:
7. Bake 12-15 minutes or until the scones are very lightly browned. Remove scones from baking sheets and place on a wire cooling rack to cool.
   
   Makes 6 to 8 Scones
   
   TheBakingPan.com
   
   Adapted From: “Honey Scones” recipe. Victoria <http://www.victoriamag.com>
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