Scones have gotten a bad rap for being dry and bland. (We don’t want to point fingers, but we see you, sad bakery case at the coffee chain.) The reality is, a good scone can be flaky, flavorful and just the treat to pair with a cup of tea or coffee. If you’re not yet convinced, try these rosemary and honey scones from Benjamina Ebuehi’s new cookbook, A Good Day to Bake.
“It’s hard to beat a fresh scone,” Ebuehi writes, “still a little warm from the oven, smeared in clotted cream and devoured before you’ve had a chance to put the kettle on. Scones are my go-to when I’m short on time. Relying on store-cupboard basics, you’re likely to already have everything to hand, allowing you to throw these together as soon the craving hits.”
You might think the rosemary makes these scones to savory for breakfast, but the effect is deliciously subtle. “The flecks of rosemary running through these add a warm, piney aroma that makes them feel a little fancy without doing much,” she explains.
Pass the extra honey, please.
Recipe excerpted with permission from A Good Day to Bake by Benjamina Ebuehi, published by Quadrille, March 2022.
Scant 3½ cups (450g) all-purpose flour, plus extra for dusting
1 tablespoon baking powder
3¼ tablespoons (40g) granulated sugar
¼ teaspoon salt
1 cup (220g) cold unsalted butter, diced
1½ tablespoons finely chopped rosemary
Generous ½ cup (130ml) milk
1½ teaspoons honey
2 tablespoons honey
3 tablespoons water
2 sprigs rosemary
Salted butter or clotted cream
Honey, for drizzling
1. Preheat the oven to 400°F. Line two baking sheets with parchment paper.
2. In a large bowl, mix together the flour, baking powder, sugar and salt. Add in the butter and toss in the flour to coat. Rub the mixture between your fingertips until it resembles coarse breadcrumbs. Add the chopped rosemary and stir.
3. In a pitcher or liquid measuring cup, whisk together the milk, egg and honey. Make a well in the center of the flour mixture and pour in the liquid, using a knife to stir until it begins to clump together and you have a soft dough.
4. Turn the dough out onto a lightly floured surface and knead very gently and briefly, folding the dough back on itself a couple of times—the surface doesn’t need to be perfectly smooth, so try not to overwork it.
5. Pat the dough into a thick, round disc and slice into 8 wedges. Place the wedges on the baking sheets, leaving about 1 inch between them. Bake until well risen and golden, 16 to 20 minutes.
6. Make the Glaze: Gently heat the honey, water and rosemary sprigs together in a small pan. Bring the mixture to the boil and boil for 1 minute, then brush directly over the warm scones.
7. Serve with salted butter or clotted cream and an extra little drizzle of honey.