Ingredients
The following ingredients have 14 Servings
- 3 cups flour
- 1 Tbsp aluminum free baking powder
- 1 tsp salt
- 3/4 cup sugar
- 1 tsp vanilla extract
- 1 1/3 to 1 1/2 cups cold heavy cream
- 2 tsp tangerine or orange zest
- 3 oz raw honeycomb, chopped (use raw honeycomb not packed in honey)
- 1 Tbsp cold heavy cream
- 1 Tbsp sugar
- 4 oz white chocolate, chopped
Instruction
- For the scones, line two rimmed baking sheets with silicone mats or parchment paper. Whisk flour, baking powder, salt, and sugar in a medium bowl. Combine vanilla extract with 1 1/3 cups heavy cream and citrus zest; drizzle cream over flour mixture and fold in just until flour is incorporated. Add chopped honeycomb and gently fold in just until a shaggy dough forms – if needed, add 2 more tablespoons cream.
- Divide dough in half and turn out on a lightly floured board. Use lightly floured hands to pat each half into a 6-inch circle. Place the two circles of dough on prepared baking sheets and cut each circle into 7 wedges. Chill baking sheets in the freezer for 20 minutes while preheating oven to 425°F.
- Pull the wedges slightly apart, leaving an inch between them, and brush lightly with heavy cream and sprinkle with sugar.
- Bake for 16 to 18 minutes, rotating baking sheets halfway through, until tops are set, edges are beginning to turn golden, and a toothpick inserted in the center comes out clean. Cool scones for 5 minutes on baking sheets before removing to a wire rack to cool.
- For the topping, place white chocolate in a microwave safe bowl and heat chocolate in 20 second intervals, stirring after each interval until melted and smooth (about 1 1/2 minutes). Transfer to a small piping bag and drizzle over scones; let set before serving.
