Honey Cream Scones | Midwest Living

Honey Cream Scones

Honey Cream Scones

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  • Makes: 12 servings
  • Prep 30 mins
  • Bake 12 mins

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  • 2 1/4 cups all-purpose flour
  • 1/4 cup cornmeal
  • 1 tablespoon baking powder
  • 1 1/2 teaspoons finely shredded lemon or lime peel
  • 1/2 teaspoon salt
  • 1/2 teaspoon snipped fresh thyme
  • 1/3 cup butter (no substitutes)
  • 2 eggs, lightly beaten
  • 3/4 cup whipping cream
  • 1/3 cup honey
  • Honey


  1. In a large bowl, combine flour, cornmeal, baking powder, lemon peel, 1/2 teaspoon thyme and salt. Using a pastry blender, cut in butter until mixture resembles coarse crumbs. Make a well in center of the flour mixture; set mixture aside.
  2. In a medium bowl, combine eggs, the 3/4 cup whipping cream and the 1/3 cup honey. Add egg mixture all at once to flour mixture. Using a fork, stir just until moistened. (Dough will be very sticky.)
  3. Turn dough out onto a well-floured surface. Knead dough by folding and gently pressing it for 6 to 8 strokes or until dough is nearly smooth. Pat or lightly roll dough into a 8-inch circle about 1 inch thick. Cut into 12 wedges. Place dough wedges 2 inches apart on a large ungreased baking sheet. Brush wedges with additional whipping cream.
  4. Bake in a 400 degree F. oven for 12 to 15 minutes or until golden brown. Remove scones from baking sheet to a serving plate. Drizzle a little additional honey over each wedge before serving. If you like, garnish with thyme leaves. Serve warm. Makes 12 scones.

Nutrition Facts

(Honey Cream Scones)

Servings Per Recipe 12, calcium (mg) 111, fiber (g) 1, Trans fatty acid (g) 0, sugar (g) 11, carb. (g) 32, Thiamin (mg) 0, Fat, total (g) 12, Riboflavin (mg) 0, vit. A (IU) 437, cal. (kcal) 249, vit. C (mg) 1, pro. (g) 4, Monounsaturated fat (g) 3, Folate (µg) 48, Polyunsaturated fat (g) 1, Cobalamin (Vit. B12) (µg) 0, Niacin (mg) 1, chol. (mg) 71, Pyridoxine (Vit. B6) (mg) 0, sat. fat (g) 7, iron (mg) 1, sodium (mg) 243, Potassium (mg) 62

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