cranberry scones with salted honey butter

cranberry scones with salted honey butter

The tartness of these scones works perfectly with the salty-sweet butter. We love the scones just as they are, but you could also stir in the zest of either a lemon or an orange, or add 1 tablespoon vanilla extract to the dough. Freezing the finished dough for 10 minutes really helps ensure that everything is chilled, and the end result will be tender, flaky scones.

  • Salted honey butter

  • 1 stick unsalted butter, at room temperature

  • 2 tablespoons honey

  • Fleur de sel or Maldon sea salt

  • 6 tablespoons cold unsalted butter

  • 2 cups whole wheat pastry flour

  • 1/4 cup sugar

  • 1 tablespoon baking powder

  • 1/2 teaspoon kosher salt

  • 1 large egg, beaten

  • 1 cup heavy cream, plus extra far garnish

  • 1 cup fresh (or frozen and not thawed) cranberries

  • Turbinado sugar, for garnish

  1. Make salted honey butter. Using a food processor or by hand, combine butter and honey until smooth. If using a food processor, transfer mixture to a bowl. Using a spoon, fold in a few pinches of salt. Taste, adding additional salt as desired. Cover and refrigerate until ready to serve. Allow to come to room temperature before serving and add an additional pinch of salt over top before serving.

  2. Make scones. Using large holes of a box grater, grate butter onto a plate. Carefully use a sharp knife to remove any butter that sticks to inside of grater (you can also cut in butter by hand or with a pastry cutter). Place butter in freezer while you prepare scones.

  3. In a large bowl, combine whole wheat pastry flour, sugar, baking powder, and salt. Add chilled butter and mix until combined.

  4. Make a well in center of dough and add egg and heavy cream and mix until dough comes together. Gently fold in cranberries (dough will still be a bit shaggy). Form dough into a 1-inch thick circle, cover with plastic wrap, and place in freezer for 10 minutes.

  5. Preheat oven to 400°F. Line a baking sheet with parchment paper.

  6. Remove dough from freezer and cut it into rounds (we used a 2-inch cookie cutter), placing scones on prepared baking sheet as you go. Go slowly as some of the cranberries will pop as they get cut. Brush tops of scones with a bit of heavy cream and dust each with some turbinado sugar. Bake for 20-25 minutes, until lightly golden brown and a toothpick inserted into center comes out clean, with no wet crumbs. Check halfway to make sure bottom of scones aren’t getting too brown (if so, move up a rack in oven or double up your baking sheet with another one underneath to finish cooking). Allow scones to cool slightly before serving with salted honey butter.

Makes approximately 8.

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