Barbara Estabrook’s Little Honey Almond Scones with Dried Fruit entry in the Sue Bee Honey Sweet Eats Recipe Contest!

Little Honey Almond Scones With Dried Fruit
Yields 20
Write a review
Print
Ingredients
  1. 1/4 cup Sue Bee® Honey
  2. 2 cups all-purpose flour
  3. 3 tablespoons packed light brown sugar
  4. 1 1/2 teaspoons baking powder
  5. 1/2 teaspoon baking soda
  6. 1/2 teaspoon table salt
  7. 1 teaspoon ground cinnamon
  8. 6 tablespoons unsalted cold stick butter, cut into thin pieces
  9. 3 tablespoons (each) coarsely chopped dried apricots, dried Kalamata figs (no stems) and golden raisins
  10. 2 tablespoons minced crystallized ginger
  11. 1 egg
  12. 1/2 cup heavy cream
  13. 1 teaspoon pure almond extract
  14. 2/3 cup coarsely chopped roasted whole almonds
Icing
  1. 1 1/2 tablespoons unsalted butter
  2. 1 1/2 tablespoons Sue Bee Honey
  3. 1 cup confectioners’ sugar
  4. 1 1/2 to 2 tablespoons water
  5. 1/4 teaspoon almond extract
Instructions
  1. Heat oven to 375 F.
  2. Line 2 shiny cookie sheets with parchment paper.
  3. In a medium bowl whisk flour, brown sugar, baking powder, baking soda, salt and cinnamon together.
  4. Using a pastry blender, cut butter into dry ingredients until mixture resembles coarse crumbs.
  5. Whisk apricots, figs, raisins and ginger into dry ingredients.
  6. In a small bowl, whisk egg.
  7. Add cream, Sue Bee Honey and extract to egg; whisk together then pour over dry ingredients.
  8. Stir together with a fork just until no flour is visible then stir in nuts.
  9. Drop dough by heaping tablespoons on lined sheets, forming 20 dough mounds, each about 2 1/2 inches wide.
  10. Bake 12 to 14 minutes, rotating sheets from front to back halfway through baking, until scones are golden and a toothpick inserted in center comes out clean,
  11. Transfer scones to wire racks and cool 20 minutes.
For Icing
  1. In a small heavy saucepan, cook butter over medium heat until golden (watch as not to burn).
  2. Pour butter into a small bowl.
  3. Cool, then stir in Sue Bee honey, confectioners’ sugar, 1 1/2 tablespoons water and extract.
  4. Stir until drizzle consistency, adding more water if necessary.
  5. Top center of each scone with about 1 teaspoon icing then using fork tines, rake across top of scones.
Notes
  1. Mission figs or dates can be substituted for Kalamata figs. Unless you have a convection oven, bake scones one sheet at a time, refrigerating dough in-between.
Sue Bee Honey http://suebee.com/