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.
- 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.