Buttermilk scones with spiced honey butter

By Mary Berg
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Get holiday-ready with these light side dish scones. 



  • 3 cups all purpose flour, plus extra for dusting
  • 1 1/2 tablespoon baking powder
  • 1 1/2 teaspoon baking soda
  • 3 tablespoons sugar, plus extra for sprinkling
  • 1/2 teaspoon salt
  • 1/4 cup cold lactantia new European style unsalted butter
  • 1 1/2 cups cold Beatrice Buttermilk
  • 1/2 teaspoon vanilla extract
  • 1 egg, mixed with 1 tablespoon water to make an egg wash

For the spiced honey butter:

  • 1/2 cup Lactantia New European Style butter, room temperature
  • 3-4 tablespoons honey
  • 1/4 teaspoon cinnamon
  • Pinch each, cloves, ginger, and nutmeg


  1. Line a cookie sheet with parchment paper and preheat your oven to 450F
  2. In a large bowl, combine the flour, baking powder, baking soda, sugar, and salt.  Set aside.
  3. Remove your Lactantia New European Style Butter from the fridge and cut it into roughly 2 1/2 centimeter pats.  Quickly combine the cold butter into the flour mixture by rubbing the mixture between your hands until it resembles course crumbs with some pieces of butter remaining around the size of a pea
  4. Make a well into the centre of the mixture and set aside.
  5. In a measuring cup, combine the cold buttermilk and vanilla.  Pour into the well and quickly combine with the dry mixture using a wooden spoon or spatula.  The dough should be somewhat sticky.
  6. Dump the dough onto a well floured surface, dust the top of the dough with some more flour, and gently press down with the palms of your hands until around three to five centimeters thick.  Fold the dough in half and continue this pressing/folding four to five more times.
  7. Divide the dough in half and form into two rough circles.  Place the circles of dough, side by side, onto your prepared cookie sheet.
  8. Cut each circle in half, then each half into four.  This should leave you with 16 triangles.
  9. Keep the two circles of eight scones each intact.  Brush with the egg wash and sprinkle with some sugar.
  10. Bake at 450F for 15-20 minutes, being careful not to burn the bottoms.  If your oven runs hot, pop the scones in at 450F then turn the heat down to 400F for the 15-20 minute bake.
  11. Remove from the oven, let cool slightly, and enjoy with spiced honey butter (recipe follows).

For the spiced honey butter:

  1. In a medium bowl, beat butter, honey, and spices together.
  2. Serve room temperature or chilled.
  3. Store in an airtight container in the refrigerated.


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