Honey Scones

December 18: National “I Love Honey” Day

Our wedding anniversary this year happened to coincide with our Scottish clan society’s annual general meeting at which Islander had to present a major project (updating a 35- year-old publication). Although it was a working weekend for us, the appreciative event organizers tried to make our anniversary as memorable as possible. We got a blessing at the clan tent at the highland games in North Carolina (see Notes); the simple ceremony concluded with us drinking a wee dram of whisky from a quaich. At the banquet, Highlander wore his new kilt and Islander wore a tartan ribbon sash and, as advised by our chieftain’s wife, Lady G., a silk floral head wreath using the clan plant (bay laurel leaves), Scottish thistle and white heather (as shown in the photo above). Lady G. said thistles and heather grow all over Scotland but white heather is rare and special and symbolizes good luck in love and marriage.

We have incorporated Scottish heather honey in a scone recipe for National “I Love Honey” Day. Considered the “Rolls Royce” of honey, it made these honey scones the most fragrant out of the oven! But it cost nearly $12USD for a 4-ounce jar of Scottish heather honey. We have tried a few other honey (including organic Hawaiian honey and local Texas honey) for this recipe and they all work wonderfully well. But we wanted to use our prized heather honey for a special Scottish scone to remember our anniversary celebration and celebrate National “I Love Honey” Day.

Recipe

Adapted from “The Honey Book” by Lucille Recht Penner

Ingredients

  • 1 cup flour
  • 2 teaspoons baking powder
  • ¼ teaspoon salt
  • 3 tablespoons butter, cold
  • 1 egg
  • 3 tablespoons honey (we used Scottish heather honey)
  • ½ cup golden raisins
  • milk

Directions

In a large mixing bowl, combine the flour, baking powder and salt. Cut in the butter and mix until coarse and crumbly. In a mixing cup, blend the egg with honey. Stir it into the flour mixture.

Fold in the raisins. Make the dough into a disc and place onto a clean, well floured surface. Roll to ½ inch thickness. Cut into two-inch rounds. Place on a greased baking sheet at least an inch apart.

Brush milk on top. Bake in a preheated oven at 425 degrees F for 10-12 minutes or until the tops are browned. Remove from oven and cool slightly. Serve warm with butter, clotted cream or jam.

Notes

  • North Carolina also has some good quality honey. There are many vendors selling them on the roadside. We especially love honey barbecue sauce on pork ribs!
  • Search our blog for other scones recipes.