My Honey of a Breakfast Scone

Barbara Estabrook’s My Honey of a Breakfast Scone entry in the Sue Bee® honey Sweet Eats Recipe Contest!


  • 1/4 cup Sue Bee® Honey
  • 1/2 cup coarsely chopped pitted dates
  • 1 tablespoon fresh orange juice, plus
  • 1 teaspoon orange zest (divided use)
  • 1 1/2 cups all-purpose flour
  • 1/2 cup almond flour
  • 1/3 cup packed light brown sugar
  • 2 teaspoons baking powder
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon table salt
  • 6 tablespoons unsalted butter, stick style-cut into thin pieces
  • 1/3 cup golden raisins, coarsely chopped
  • 1 egg
  • 1/2 cup heavy cream
  • 1 teaspoon pure almond extract
  • 2/3 cup coarsely chopped roasted whole almonds


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


  • Heat oven to 375 F.
  • Line 1 large cookie sheet with parchment paper.
  • In a small dish, stir dates and orange juice together. Set aside until needed, stirring occasionally.
  • In a medium bowl whisk all-purpose flour, almond flour, brown sugar, baking powder, baking soda, salt and cinnamon together. Add butter and, using a pastry blender, cut butter into dry ingredients until coarse crumbs form.
  • Whisk in orange zest until evenly distributed. In a small bowl, whisk egg.
  • Add cream, Sue Bee® honey and extract; whisk together then pour into bowl of dry ingredients.
  • Add date mixture and, using a fork, stir all ingredients together until no flour is visible (batter will be thick).
  • Stir in almonds.
  • Drop mounds of dough (a scant 1/4-cup dough per mound) 2 1/2-inches apart on lined sheet. Bake 16 to 18 minutes or until golden or when a toothpick inserted in center comes out clean, rotating sheet from front to back halfway through baking.
  • Transfer scones to wire racks and cool 20 minutes.

For Icing

  • In a small heavy saucepan, cook butter until golden over medium heat (do not allow butter to burn.
  • Pour golden butter into a small bowl to cool then stir in Sue Bee® honey, confectioners’ sugar, 1 1/2 tablespoons water and extract.
  • Sir until drizzle consistency, adding more water if necessary.
  • Top center of each scone with a generous 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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