Sunday was Sconeday for me this week. Now this is very controversial but I don’t like cream or jam… I KNOW I know and I call myself a baker. BUT I do love Scones, a lot, I can just eat them dry (so darn weird I know but hey ho), buuuuut I don’t really want to eat them dry and so normally I just like a little butter. and THAT is how these Honey & Thyme Butter Scones came about.
I wanted to create my ideal version of a scone that doesnt involve cream or jam but is still delicious and feels like that classic British summer time treat. These are definitely that! They are the perfect balance of flavours – savoury crumbly scone, sweet honey and freshness from the thyme, SO GOOD.
These are also so quick to whip up, they really don’t take much time or effort, but there are a few little tips to getting them just right. First, don’t over handle or mix the dough, it can get too dry and crumbly. Also, when you’re cutting out the scones DONT twist the cutter as it can hinder their rise in the oven, just coat the cutter in flour, plunge straight down into the dough and bring straight out.
I love having these as a Sunday treat, I got up early, whipped up the batch and for the rest of the morning the house smelt so gorgeous, like spring time baking! But they are good and easy any day of the week, with a cuppa of course.
Thank you so much for stopping by, I hope you enjoyed this post and feel inspired to make something delicious!
If you’re hungry for more @claudiashomekitchen is full of all things yummy!
INGREDIENTS
- 450g self raising flour
- 2 rounded tsp baking powder
- 1tbsp dried thyme
- 75g butter, cubed and cold
- 50g caster sugar
- 2 eggs
- 225ml milk
- 1tbsp runny honey
HONEY THYME BUTTER
- 50g salted butter
- 2tbsp runny honey
- 1tsp dried thyme
METHOD
- Preheat the oven to 200C fan. In a large bowl mix together the flour, baking powder, sugar and thyme. Then add the butter and rub it into the flour mix with your fingers until it’s a fine bread crumb consistency.
- In a jug whisk together the eggs, milk and honey until evenly combined. Create a well in the middle of the flour mix and stir through the milk mix bit by bit, using a maximum of ¾ of the liquid, save the rest for glazing. The mix should form together and start cleaning the bowl once enough liquid has been added.
- Pour the dough out on a lightly floured surface and bring it together in a ball/square kinda situation, being careful not to handle it too much, then roll it out into a thickness of about 1-2cm. Using a 5cm fluted cutter plunge straight down into the dough (remember, no twisting) and place the scones on a lined baking tray. Brush the tops with the remaining egg & milk mix.
- Bake in the oven for 10-15 minutes until well rises and golden on top. Once baked cover with a clean tea towel while they cool to keep them drying out.
- To make the butter simply whisk the butter, honey & thyme together until fluffy and evenly combined. An electric whisk is best for this but if you don’t have one noooo worries you’re just going to need to put in a little elbow grease 😉
- Layer with the butter & enjoy!
Claudia's Home Kitchen 