Brenda Washnock’s Honey Toffee Sconey entry in the Sue Bee Honey Sweet Eats Recipe Contest!

Honey Toffee Sconey
  1. 2 1/4 cups all-purpose flour
  2. 1/4 Sue BeeĀ® Honey
  3. 1 tablespoon baking powder
  4. 1/2 teaspoon salt
  5. 1 cups heavy cream
  6. 2 teaspoons lemon juice
  7. 3/4 cups toffee bits
Chocolate Ganache
  1. 4 ounces semi-sweet chocolate, chopped or chips
  2. 1/2 cup heavy cream
  1. Preheat the oven to 375 degrees and line a baking sheet with parchment paper.
  2. In a bowl, whisk the flour, baking powder and salt.
  3. Using a wooden spoon, stir in the cream, Sue Bee Honey and 2 teaspoons of lemon juice; fold in the toffee bits.
  4. On a lightly floured work surface, gently knead the dough just until it comes together.
  5. Pat into a 9-inch round, a scant 1/2 inch thick.
  6. Cut the dough into 8 wedges and arrange them 1 inch apart on the prepared baking sheet.
  7. Bake the scones for 20 to 25 minutes, until slightly firm and lightly browned on the bottom, pale on top.
  8. Let cool for 5 minutes, then transfer to a rack to cool completely.
  9. In a medium bowl place 4 ounces of semi-sweet chocolate.
  10. Warm in a sauce pan 1/2 cup heavy cream.
  11. Pour the heated cream into the semi-sweet chocolate and whisk until smooth.
  12. Drizzle the ganache over the scones and let stand for 15 minutes before serving.
Sue Bee Honey