If you are looking for a super easy and quick bake these scones are a must. Perfect for a brunch with friends, breakfast in bed, or a quick little snack. Pair it with some of my lemon curd and fresh fruit or some homemade jam and you can’t go wrong.
You can even make this vegan (as long as you are okay with the honey, but you can swap that for agave), just substitute the butter with vegan shortening and voila.
All you need for this is a bowl, a silicone spatula, a parchment lined baking sheet, and your hands. The hardest part about this bake is mixing the butter with the flour. You can use a pastry cutter but honestly your hands work just as well. Once the dough comes together you can very gently roll is out slightly and cut it into the standard scone triangles or cut them into circles. I like the scones to be small, so I feel less guilty about eating them, so I use a double shot glass to cut them into little circles.
Look at that face!
The boys love these scones, I love these scones, Dan wont admit it but he loves these scones. I made these scones in 20 minutes this morning while the boys played with legos in the living room. This batch will make 24 small scones or 12 regular sized scones. Shamelessly, the four of us have gone through about half of the scones in the 3 hours since I made them.
Honey Scones
2 Cups Flour
1 Tbsp Baking Powder
1/4 tsp Salt
3/4 Cup Almond Milk
1/4 Cup Honey
1 tsp Vanilla Extract
7 Tbsp Unsalted Butter cut into small cubes
Preheat oven to 375 degrees.
Add flour, baking powder, and salt into a bowl and mix.
Add butter cubes and mix with hand until butter and flour is fully incorporated and the six of small peas.
Add honey, milk and vanilla extract and mix with a silicone spatula until the dough comes together.
Slightly roll out on a floured surface and using a circular cookie cutter cut into small shapes.
Bake for 10-12 minutes until the bottoms of the scones are golden brown. Scones should have a little spring and be slightly flakey.