Let’s just start with my favorite – for science, right?

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Let’s just start with my favorite – for science, right?

I can vividly remember making these Cinnamon Honey Scones in my grandmother’s kitchen when I was a kid.  The best part of the recipe to a 30-something year old – oops I mean 10 year old?  You get to squish the butter into the flour by hand.

Cinnamon Honey Scone

The Recipe:

1 -3/4 cups all-purpose flour

1- 1/2 teaspoons baking powder

1/4 teaspoon cinnamon (I usually do close to 1/2)

6 tablespoons butter (the recipe calls for the butter to be room temp. but I’ve found that cold butter makes for a fluffier, crispier end result)

1 tablespoon honey (I do closer to 2 for a little more added sweetness)

1/2 cup milk (or more as needed)

1 egg

The Process:

1.  Heat the oven to 400 F.

2.  Line a cookie sheet with parchment or a silpat.

3.  Stir the flour, baking powder, and cinnamon together in a bowl.

4.  Add the cold butter to the flour mixture and work with your hands (he he!)  until the butter somewhat crumbles.

5.  Add the honey, milk and egg. Stir until well incorporated.

6.  Using a spoon, drop the dough by spoonfuls onto the cookie sheet.  Leave a little room between the scones.

7.  Place in oven for 12-15 minutes or until slightly golden on top.

8.  Remove from oven (the book is good at reminding you to use your oven mitts, but we’re  all adults here, right?) and let stand a couple minutes before serving.

Serve warm with butter and lots of extra honey for smothering.  Tea party it up people!

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