Scones with honey
10 servings
15 minutes
Scones with honey are a refined treat with a delicate texture and rich aroma. The French roots of this recipe are evident in the subtle sweetness and airy structure of the dough. Yogurt adds a light tanginess, while honey fills the pastry with natural sweetness and a pleasant chewiness of flavor. These scones pair perfectly with a cup of fragrant tea or coffee and can be a wonderful addition to breakfast or a cozy evening tea time. Their preparation requires care: the layers of dough are folded in a special way, giving the buns lightness and airiness. Serve them with a little butter, jam, or an extra drizzle of honey to enhance the flavor. This is truly an exquisite treat that brings joy to every bite.
1
Combine 290 g of flour, 1 tsp of baking powder, 3/4 tsp of salt, and 100 g of sugar in a bowl. Just mix well with a whisk until all ingredients form a homogeneous mass.
- Wheat flour: 290 g
- Baking powder: 1 teaspoon
- Salt: 0.8 teaspoon
- Sugar: 100 g
2
In another small bowl, mix 2-3% yogurt (190 g) and honey (60 g) until they combine into a uniform mass.
- Yogurt: 190 g
- Honey: 60 g
3
Cut very cold butter (60 g) into 8–10 mm cubes, try to touch it as little as possible with your hands to prevent it from melting, work with a knife. Prepare both bowls with ingredients and a board with the butter.
- Butter: 60 g
4
Place the butter cubes into the flour mixture and rub them with your hands. You are essentially working the butter into the flour, mixing the pieces between your fingers with the flour. At first, the process may seem difficult, but the butter and flour will quickly turn into fine crumbs.
- Butter: 60 g
5
Now pour in the mixture of yogurt and honey. Start mixing well with a fork.
- Yogurt: 190 g
- Honey: 60 g
6
Mix the dough well until it becomes uniform and dense. If the dough seems liquid, sprinkle in another handful of flour. It will be a bit sticky, so you'll have to be patient.
- Wheat flour: 290 g
7
Place the dough ball on a floured surface. Carefully roll it out into a rectangle with the short side facing you, about 1 cm thick. I did everything by hand to avoid washing the rolling pin again.
- Wheat flour: 290 g
8
Now the two most difficult actions in the entire recipe. Fold the rectangle of dough into thirds. That is, fold one third towards the center and press the top third of the rectangle down. Now turn the rectangle narrow side towards you and repeat the folding into thirds again.
9
Roll the obtained cube again (again with your hands, just press the dough with your fingers and spread it out) to a thickness of 2 cm. Cut out buns of the desired shape. I have a cookie cutter about 5 centimeters in diameter. Don't make them too small. The remaining dough can be rolled into a ball again, make a flatbread of 2 cm and cut again. Brush the finished circles (or whatever you have) with yogurt on top, easiest with a silicone brush.
- Yogurt: 190 g
10
Once again, please note, this is not a cookie, the preparations will be very soft, so be careful when transferring them. Bake at 210-220 degrees for 10-15 minutes until a golden crust appears. As soon as you see it, take them out and remove from the tray to prevent burning on the bottom.