as you know, i make a lot of scones. so sometimes they can start to feel pretty repetitive. i always throw in something different – maybe some dried fruit, a bit of a new spice, and so on. but still, it often can feel like the same thing over and over again.
these scones were unbelievably simple, yet at the same time were a totally new addition to my scone-baking repertoire. i got the idea to put honey and thyme together from jennifer, who made these really beautiful-looking honey thyme muffins. but, because i am usually too lazy to use my muffin pan (the inevitability of having to clean it is usually enough to dissuade me from using it at all), i decided to take the same flavor combo and turn it into a scone.
the end product was deliciously lovely. using honey instead of sugar gave the scones a really wonderful floral quality and the thyme gave them a woodsy earthiness that played off their sweetness in a really nice way. the flavors were subtle and delicate, but present enough to make you feel like you were eating something really special. and the texture was everything you could want out of a scone: light, flakey, slightly cakey, and just a tiny bit crumbly. so if you’re looking for a great new scone recipe to mix things up, look no further. this is it.
- 3 cups all-purpose flour
- ½ teaspoon baking soda
- 2½ teaspoons baking powder
- ½ teaspoon salt
- 2 teaspoons chopped fresh thyme
- ¾ cup earth balance (or butter)
- 1¼ cups buttermilk
- ¼ cup honey
- preheat the oven to 425 degrees F and line a baking sheet with parchment paper.
- in a large bowl, combine the flour, baking soda, baking powder, salt, and thyme. using your fingers or a pastry cutter, work in the earth balance until it is in chunks the size of small peas.
- in a small bowl, whisk together the buttermilk and honey. pour this mixture into the dry ingredients and stir until everything is combined.
- turn out the dough onto a lightly floured surface and separate it in half. form each half into a disc about 1½ inches thick. cut each disc into 6 equal pieces, then place them on the prepared baking sheet.
- bake the scones in the oven for about 12 minutes, until they are puffed and golden. serve them warm or transfer them to a wire rack to cool completely.