Preparation time 1½ hours; yields 8 scones


1 bag scone mix
¼ cup honey
1 cup + ½ tsp heavy cream



Combine your scone mix in a mixing bowl. Make a well in the center and set aside.
In a separate bowl, whisk together your cream and honey to combine.
Pour your cream and honey mixture into center of the scone mix well. With a plastic dough scraper, slowly bring the dry ingredients into the center. Use a cutting motion with the dough scraper to incorporate the ingredients. Keep in mind to limit the number of times you do this so as not to overwork the dough. Mix just until all of your dry ingredients are hydrated.
Line your baking sheet with parchment paper.
Divide the dough into 120g/4oz mounds and place them, spaced evenly apart, on the prepared baking sheet. Chill for 20 minutes in the freezer.
Preheat the oven to 350 degrees Fahrenheit.
When ready to bake, generously sprinkle the tops of your scones with turbinado sugar. Bake until golden brown, 20-25 minutes (rotating halfway through). Cool the scones on a cooling rack. Serve immediately.
These are the best the day they are made.