Honey-Almond Scones

These scones get their sweetness almost entirely from honey, which gives them a softer, more floral flavor than the usual white-sugar versions. Cream replaces buttermilk in the dough for a richer, more biscuit-tender crumb, and a generous topping of slivered almonds goes on before baking for crunch and visual appeal.

The honey-cream combination is what makes these distinctive. Honey adds moisture and a subtle aromatic quality you can’t get from sugar, while the cream amplifies the richness without making the scones heavy. The trade-off: this dough is a touch more delicate than standard scone dough, so handle it gently. The directions are explicit on this point: ‘as few strokes as possible’ and ‘handle the dough as little as possible.'

Reserving 2 tablespoons of beaten egg for the wash before sprinkling on sugar and almonds gives the tops a gorgeous deep golden finish with bits of toasted nut crunch. Score the round into 8 triangles before baking and break apart after.

Pro Tips

• Use a mild honey like clover or wildflower for the dough. Stronger honeys like buckwheat or chestnut overpower the cream and almond flavors.
• Toast the slivered almonds for the topping. A quick 3-minute toast in a dry skillet brings out the nutty oils and prevents pale, floury-tasting nuts on the finished scone.
• Cold cream and cold butter are essential. The cold fat creates the steam pockets that give scones their flake; warm fat just makes greasy dough.
• Don’t overbake. The high honey content means the bottoms can darken fast; pull at 15 minutes when the tops are golden.

Variations

• Swap slivered almonds for chopped pistachios or hazelnuts, both pair well with honey.
• Add 1 teaspoon vanilla extract to the egg-cream-honey mixture for a more dessert-like scone.
• Use maple syrup in place of honey for a different (and slightly less floral) sweetness.