Breakfast is an interesting time for us because one of two things tends to happen. On some days the family is to busy and we have to crab and go with breakfast, and on other days we can sit, make a pot of tea and coffee and relax and enjoy delicious food and light hearted family conversation. No matter which day it is these scones come as a delightfully calming treat to end our (if we are so lucky) 8 hour sleeping fast. Warm and fluffy scones with light cloudy honey cream always brings a smile even to the most rushed of morning faces. The are so simple and easy to make too that you will only have to open one sleepy little eye to make them. Ok so let’s dig in, here is what you will need to make these little bits from heaven.

Scone Recipe

1 1/2 Cups All-Purpose Flour

3 Tablespoons Granulated Sugar

1 Tablespoon Baking Powder

1/2 Teaspoon Salt

5 Tablespoons Cold Unsalted Butter Cubed

2 Tablespoons Brown Sugar

1/2 Cup Heavy Whipping Cream

1 Cup Sourdough Started Discard

Honey Whipped Creamed Recipe

3/4 Cup Heavy Whipping Cream

2 Tablespoons Granulated Sugar

1/2 Teaspoon Honey

Instructions

Scones

1. Preheat oven to 220°F (425°F) and line baking sheet with parchment paper.
2. Combined flour, granulated sugar,baking powder, and salt together can mixed until well incorporated. (I use a Kitchenaid stand mixer with a paddle attachment.)
3. Next add cubed butter and mix until batter is flaky.
4. Add cream, brown sugar, and sourdough discard and mixed until dough is sticky but able to form into a loose ball.
5. Move the dough to the floured parchment paper pan you prepared in step one and pat with floured hands into a 8-inch thick circle that is about 1-inch thick.
6. Cut with pizza cutter into 8 wedges and move them apart to give them room to raise in the oven.
7. Bake at 220°F (425°F) for 12 to 15 minutes or until lightly golden brown.

Honey Whipped Cream

1. Mix heavy cream and granulated sugar on high until stiff peeks from. You want the peeks to be very stiff because when you add the honey the will fall a little.
2. Once you have nice stiff peeks add the honey and whip until it is smooth and slightly peeked.

Top warm scone with butter and serve with your fresh honey cream.