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Honey Toffee Sconey

Brenda Washnock’s Honey Toffee Sconey entry in the Sue Bee® honey Sweet Eats Recipe Contest!


Ingredients

  • 2 1/4 cups all-purpose flour
  • 1/4 Sue Bee® Honey
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1 cups heavy cream
  • 2 teaspoons lemon juice
  • 3/4 cups toffee bits

Chocolate Ganache

  • 4 ounces semi-sweet chocolate, chopped or chips
  • 1/2 cup heavy cream

Directions

  • Preheat the oven to 375 degrees and line a baking sheet with parchment paper.
  • In a bowl, whisk the flour, baking powder and salt.
  • Using a wooden spoon, stir in the cream, Sue Bee® honey and 2 teaspoons of lemon juice; fold in the toffee bits.
  • On a lightly floured work surface, gently knead the dough just until it comes together.
  • Pat into a 9-inch round, a scant 1/2 inch thick.
  • Cut the dough into 8 wedges and arrange them 1 inch apart on the prepared baking sheet.
  • Bake the scones for 20 to 25 minutes, until slightly firm and lightly browned on the bottom, pale on top.
  • Let cool for 5 minutes, then transfer to a rack to cool completely.
  • In a medium bowl place 4 ounces of semi-sweet chocolate.
  • Warm in a sauce pan 1/2 cup heavy cream.
  • Pour the heated cream into the semi-sweet chocolate and whisk until smooth.
  • Drizzle the ganache over the scones and let stand for 15 minutes before serving.
Aunt Sue's Pro Recipe Tip: For every 1 cup of sugar, substitute 1/2 to 2/3 cup honey.
Aunt Sue's® Pro Recipe Tip: For every 1 cup of sugar, substitute 1/2 to 2/3 cup honey.

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