Barbara Estabrook’s My Honey of a Breakfast Scone entry in the Sue Bee Honey Sweet Eats Recipe Contest!

My Honey of a Breakfast Scone
Yields 14
  1. 1/4 cup Sue Bee® Honey
  2. 1/2 cup coarsely chopped pitted dates
  3. 1 tablespoon fresh orange juice, plus
  4. 1 teaspoon orange zest (divided use)
  5. 1 1/2 cups all-purpose flour
  6. 1/2 cup almond flour
  7. 1/3 cup packed light brown sugar
  8. 2 teaspoons baking powder
  9. 1 teaspoon ground cinnamon
  10. 1/4 teaspoon baking soda
  11. 1/4 teaspoon table salt
  12. 6 tablespoons unsalted butter, stick style-cut into thin pieces
  13. 1/3 cup golden raisins, coarsely chopped
  14. 1 egg
  15. 1/2 cup heavy cream
  16. 1 teaspoon pure almond extract
  17. 2/3 cup coarsely chopped roasted whole almonds
  1. 1 1/2 tablespoons Sue Bee Honey
  2. 1 1/2 tablespoons unsalted butter
  3. 1 cup confectioners’ sugar
  4. 1 1/2 to 2 tablespoons water
  5. 1/2 teaspoon pure almond extract
  1. Heat oven to 375 F.
  2. Line 1 large cookie sheet with parchment paper.
  3. In a small dish, stir dates and orange juice together. Set aside until needed, stirring occasionally.
  4. In a medium bowl whisk all-purpose flour, almond flour, brown sugar, baking powder, baking soda, salt and cinnamon together. Add butter and, using a pastry blender, cut butter into dry ingredients until coarse crumbs form.
  5. Whisk in orange zest until evenly distributed. In a small bowl, whisk egg.
  6. Add cream, Sue Bee Honey and extract; whisk together then pour into bowl of dry ingredients.
  7. Add date mixture and, using a fork, stir all ingredients together until no flour is visible (batter will be thick).
  8. Stir in almonds.
  9. Drop mounds of dough (a scant 1/4-cup dough per mound) 2 1/2-inches apart on lined sheet. Bake 16 to 18 minutes or until golden or when a toothpick inserted in center comes out clean, rotating sheet from front to back halfway through baking.
  10. Transfer scones to wire racks and cool 20 minutes.
For Icing
  1. In a small heavy saucepan, cook butter until golden over medium heat (do not allow butter to burn.
  2. Pour golden butter into a small bowl to cool then stir in Sue Bee Honey, confectioners’ sugar, 1 1/2 tablespoons water and extract.
  3. Sir until drizzle consistency, adding more water if necessary.
  4. Top center of each scone with a generous teaspoon icing then using fork tines, rake across top of scones.
Sue Bee Honey