Ingredients
Scale
- 2 cups (250g) all-purpose flour
- 1/2 cup (50g) rolled oats
- 1/4 cup (50g) granulated sugar
- 1 tsp baking powder
- 1/4 tsp salt
- 6 tbsp (85g) cold unsalted butter, cubed
- 1/4 cup (60ml) heather honey, warmed
- 1/2 cup (120ml) cold heavy cream, plus extra for brushing
Instructions
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
- In a large bowl, whisk together flour, oats, sugar, baking powder, and salt.
- Cut in cold butter using a pastry cutter or fingers until mixture resembles coarse crumbs.
- Stir in warmed heather honey until just combined.
- Gradually add cold heavy cream and mix until a soft dough forms — do not overwork.
- Turn dough onto a floured surface, gently pat into a 1-inch thick circle, and cut into 6 wedges.
- Place on prepared baking sheet, brush tops with heavy cream, and sprinkle with a little sugar.
- Bake 14–16 minutes, until golden and springy to the touch.
- Cool on a wire rack before serving with clotted cream and honey.
Notes
- For a vegan version, use coconut oil and oat cream, and swap honey for maple syrup.
- Heather honey adds a distinctive floral, slightly smoky note — substitute with wildflower honey if unavailable.
- Scones are best served same-day, but reheat in a 325°F oven for 5 minutes to refresh.
- Prep Time: 15 min
- Cook Time: 16 min
- Method: Baking
- Cuisine: British
- Diet: Vegetarian
Nutrition
- Serving Size: 1 scone
- Calories: 220 Kcal
- Sugar: 12g
- Sodium: 110mg
- Fat: 11g
- Saturated Fat: 7g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 35mg
