Little Honey Almond Scones with Dried Fruit

Barbara Estabrook’s Little Honey Almond Scones with Dried Fruit entry in the Sue Bee® honey Sweet Eats Recipe Contest!


  • 1/4 cup Sue Bee® Honey
  • 2 cups all-purpose flour
  • 3 tablespoons packed light brown sugar
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon table salt
  • 1 teaspoon ground cinnamon
  • 6 tablespoons unsalted cold stick butter, cut into thin pieces
  • 3 tablespoons (each) coarsely chopped dried apricots, dried Kalamata figs (no stems) and golden raisins
  • 2 tablespoons minced crystallized ginger
  • 1 egg
  • 1/2 cup heavy cream
  • 1 teaspoon pure almond extract
  • 2/3 cup coarsely chopped roasted whole almonds


  • 1 1/2 tablespoons unsalted butter
  • 1 1/2 tablespoons Sue Bee® honey
  • 1 cup confectioners’ sugar
  • 1 1/2 to 2 tablespoons water
  • 1/4 teaspoon almond extract


  • Heat oven to 375 F.
  • Line 2 shiny cookie sheets with parchment paper.
  • In a medium bowl whisk flour, brown sugar, baking powder, baking soda, salt and cinnamon together.
  • Using a pastry blender, cut butter into dry ingredients until mixture resembles coarse crumbs.
  • Whisk apricots, figs, raisins and ginger into dry ingredients.
  • In a small bowl, whisk egg.
  • Add cream, Sue Bee® honey and extract to egg; whisk together then pour over dry ingredients.
  • Stir together with a fork just until no flour is visible then stir in nuts.
  • Drop dough by heaping tablespoons on lined sheets, forming 20 dough mounds, each about 2 1/2 inches wide.
  • Bake 12 to 14 minutes, rotating sheets from front to back halfway through baking, until scones are golden and a toothpick inserted in center comes out clean,
  • Transfer scones to wire racks and cool 20 minutes.

For Icing

  • In a small heavy saucepan, cook butter over medium heat until golden (watch as not to burn).
  • Pour butter into a small bowl.
  • Cool, then stir in Sue Bee® honey, confectioners’ sugar, 1 1/2 tablespoons water and extract.
  • Stir until drizzle consistency, adding more water if necessary.
  • Top center of each scone with about 1 teaspoon icing then using fork tines, rake across top of scones.
Sue Bee Pro Recipe Tip: For every 1 cup of sugar, substitute 1/2 to 2/3 cup honey.
Sue Bee® Pro Recipe Tip: For every 1 cup of sugar, substitute 1/2 to 2/3 cup honey.

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