Easy Honey Butter Scones
Honey Butter Scones are flaky, tender and buttery. With a drizzle of honey or a spread of fresh jam, this is the perfect recipe for weekend brunch.
They are soft and lightly sweetened with all natural honey and make an excellent treat with a cup of coffee or afternoon tea.
This post has been updated from its original publish date of June 13, 2017. It has been updated to provide better photos, additional helpful information and step by step instructions. Olive & Artichoke may earn a commission for purchases made after clicking links on this page. View our disclosure policy for details.
All you need is 5 simple ingredients for these delicious scones.
Here’s what you will need:
- all-purpose flour, plus a little more for dusting
- baking powder
- cold butter
- local, raw honey
- whole milk
- drizzle of honey
- strawberry jam
- homemade honey butter
- cinnamon honey butter
- fresh berries
- flavored syrup
- fruit jellies
- vanilla glaze
- large bowl
- measuring spoons
- measuring cups
- rolling pin
- pastry cutter (optional)
- biscuit cutter – you can use a large drinking glass or mason jar lid if you don’t have a biscuit cutter.
- baking sheet
- parchment paper (optional)
Mix together the flour and baking powder in a large mixing bowl.
Cut up butter into small pieces. Slowly incorporate the butter pieces to the flour mixture with a pastry cutter, or just use your hands. This is usually what I do as I like to work in the butter with the dry ingredients by hand.
The flour butter mixture will resemble a consistency or texture of almost like wet sand or little breadcrumbs.
Slowly stir in the milk and honey, a little at a time. I usually just use my fingers to work in the honey and milk mixture together with the flour. But be careful not to overwork the dough.
The dough will be sticky. If it is too sticky to work with, add a tiny amount of flour, but just enough to help work with it.
Dust your countertop or workspace lightly with flour and roll out the dough with a rolling pin.
Roll the dough out between 1/2 inch to 1 inch. The thickness of the rolled out dough will determine how thick the scones will be.
If you like a thicker scone, go for it! Just adjust bake times slightly.
Use a biscuit cutter. Or rings from a mason jar. Or a glass. Work with what you have! And cut out the scones.
Roll out any scraps of dough and cut up more scones to get as many as you can on to your baking sheet.
Add the pan to a preheated oven until golden brown.
While still warm, brush the tops of the scones lightly with butter and honey. Or if you crave a little more sweetness, drizzle a little more honey on top.
Or you could also add a little bit of honey and butter to a small saucepan over medium heat, blend with a whisk until well combined. Brush this honey and melted butter over the top of scones.
How to store leftover scones
These scones can be stored in an airtight container at room temperature, or on a countertop for about 2-3 days.
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FAQ (frequently asked questions)
I’ve found that there are a few things that make excellent scones. Start with quality ingredients! Use cold butter for flaky scones and don’t overwork the dough when blending together.
This recipe uses real honey instead of processed sugar. It makes for a deliciously slightly sweet scone!
Want more recipes?
Check out the recipe index where you can discover more homemade recipes from my homestead kitchen!
Honey Butter Scones
- 1 ½ cups all-purpose flour plus a little more for dusting
- 1 tablespoon baking powder
- 4 tablespoons butter
- 1 tablespoon honey
- ¾ cup whole milk
- Preheat oven to 400° F and lightly dust a baking sheet with a sprinkle of flour or line it with parchment paper.
- Mix together the flour and baking powder in a bowl. Cut up butter into small pieces. Slowly incorporate the butter pieces in to the flour mixture with your hands. It’ll resemble a consistency almost like wet sand or little breadcrumbs.
- Add in the honey. And slowly mix in the milk, a little at a time. I usually just use my fingers to work it all together. But be careful not to overwork the dough. (see note)
- Add the dough to a lightly floured surface. Use a rolling pin and roll the dough out between 1/2 inch to 1 inch. The thicker the dough, the thicker the scone.
- Use a biscuit cutter. Or rings from a mason jar. Or a glass. Work with what you have! And cut out the scones.
- Roll out any scraps of dough and cut up more scones to get as many as you can on to your baking sheet
- Bake scones for about 8-10 minutes in a preheated 400° F oven.
- While still warm, brush the tops of the scones lightly with butter and honey. Or if you crave a little more sweetness, drizzle a little more honey on top.
Do you think I could use 2% milk instead of whole milk for this recipe?
Yes, absolutely. I’ve used whole and 2% in this recipe and it has come out great. 🙂