Apple and Buckweat Honey Scones - Recipe
Scones are awesome. Their texture is somewhere between a cookie and a cake, it is super simple to make and it isn’t too rich, nor sweet!
To add a touch of sweetness to them, I’ve decided to use buckwheat honey, my fave.
I left the skin on the apples for a nicer color contrast.
Some of you will recognize this recipe from my book Miel.
For 8 scones
¾ cups (180 ml) of buttermilk
¼ cup (60 ml) of buckwheat honey
2 ¼ cups of flour
2 tsp of baking powder
½ tsp of baking soda
½ tsp of salt
½ tsp of cinnamon
½ cup (125 g) of cold butter, in cubes
1 ½ cups ( one big Honey Crisps apple), prepared and cut in cubes
To frost :
2 tbsp of buckwheat honey
Preheat oven at 425 F (220 C). Line a large baking sheet with wax paper.
Beat the buttermilk and the honey until the latter is dissolved.
In a bowl, mix the flour, the baking powder, the baking soda, the salt and the cinnamon. Cut the butter up into the mix with a pastry blender to produce coarse crums ( or mix everything in a food processor, on pulsing mode, then transfer the preparation into a bowl). Incorporate apples.
Add the buttermilk/honey mixture. Stir with a fork until a soft dough is obtained.
Roll the dough into a ball with flour-coated hands and transfer them on a slightly floured surface. Delicately knead the dough two to three times, until it is formed.
Flatten into an 8 in (20 cm) disc and cut it into 8 slices. Place the slices on the baking sheet and space them at least 1 inch (2,5 cm) apart.
Bake for 15 to 18 minutes or until the dough rose and browned. Heat up the rest of the honey and baste the scones. Transfer on a rack.
Serve warm of completely cooled.