hazelnut, honey & pear scones!

I first made these exactly two years ago, in Maine while waiting for Lilly to arrive. I was loving the fall weather and scurrying to pack our freezer with as many wholesome/delicious snacks as possible…these were at the top of that list!

These are inspired by the sugar-free oatmeal maple scones from Flour Bakery in Boston. When I’d first started there in 2011(!), I was blown away by the depth of flavor that came from using a natural sugar source instead of processed. I’ve craved those scones ever since, and have tweaked that recipe here, using honey instead of maple syrup and adding ground hazelnuts, toasted chopped hazelnuts, and pears. And cardamom (it’s true—I am eager to add it to everything).

As with all scone recipes I know and love, I am torn between wanting these with a sprinkle of raw sugar on top, as well as with a glaze. No wrong answer here, and the directions cover both!

Hazelnut, Honey & Pear Scones

Ingredients

• 1 1/2 c (210 g) AP or whole-wheat flour

• 2/3 c (65 g) ground hazelnuts (I used Bob’s Red Mill)

• 1 1/2 t baking powder

• 1/4 t baking soda

• 1 t kosher salt

• 1 t cardamom

• 3/4 c (65 g) old-fashioned rolled oats

• 1/2 c (50 g) hazelnuts, toasted and chopped

• 1/2 c (114 g) cold unsalted butter, cut into 8 pieces

• 1 pear, ripe but firm, diced into 1/4-1/2 inch pieces

• 1 cold egg

• scant 1/2 c (150 g) honey

• 1/3 c (80 g) cold heavy cream

Directions

1. Line a baking sheet with parchment paper. I like to freeze the unbaked scones and bake off as needed, so I use a small baking sheet that will fit in the freezer. Otherwise, if baking immediately, use a standard sized pan that will allow for the scones to bake 2-3 centimeters apart.

2. Whisk together the flour, ground hazelnuts, baking powder, baking soda, salt, and cardamom in the bowl of a stand mixer. Add the oats and toasted/chopped hazelnuts, whisk to combine. Using the paddle attachment and with the mixer on low speed, add the butter and mix until the butter begins to break down and incorporate–about 1 minute (some blueberry sized pieces should still be visible). Scatter the pear dices over the mixture and mix on low until just incorporated.

3. Whisk together the egg and honey in a small bowl, and gradually whisk in the heavy cream.  Make sure the honey is well incorporated–it’ll want to stick to the bottom of the bowl. On low speed, pour the wet mixture into the dry, and beat for about 10 seconds. Stop the mixer and make sure to scrape all of the wet ingredients into the bowl before returning the mixer to medium speed for about 20 seconds, or until it’s started to come together. It’s important not to overmix the dough, so by all means feel free to take exacting control and finish it yourself with a spatula!

4. Using a standard muffin scoop or else a 1/2 measuring cup, scoop the dough into rounded portions onto the parchment lined baking sheet, 2-3 inches apart. Put the baking sheet into the refrigerator to rest/chill for 15 minutes, and heat the oven to 350 F.  (Alternatively, scoop the scones closer together on a baking sheet, wrap with plastic, and stash away in the freezer!)

5. When ready, bake for about 30 minutes, or until the scones are lightly browned on the top, and when “squeezed” (lightly pressed around the sides with your middle finger and thumb), give a bit of resistance (somewhat firm, not doughy).

6. While scones are baking, whisk up the glaze, if desired. Whisk together 1 cup (140 g) confectioners’ sugar, 2 T honey, and 2 T water all ingredients together, adding more water if glaze seems too thick, adding more confectioners’ sugar if glaze seems too runny. Brush on top of the hot scones when they come out of the oven, and wait about 15 minutes before diving in!

brown-butter honey pie!

This pie is one that I’ve come back to again and again; I love it for its intense flavor and simple aesthetics. It’s unapologetically sweet yet balanced—the browned butter and a bit of sea salt round out the honey flavor, and the custard pairs so nicely with a flakey crust.

In Maine, I really enjoyed using the QI Chai honey from Zen Bear Honey Teas with this recipe, and have sadly just run out of my last jar…that is to say, I’d absolutely recommend experimenting with different honeys that you come across! And, if honey is a bit too much for your taste, you can swap out up to 1/2 the amount called for with Lyle’s Golden syrup…this is in fact my preference!

Last note; this pie is really lovely on its own with a dollop of whipped cream or mascarpone, but adding a fruit compote alongside would be nice as well!

Brown Butter Honey Pie

yields enough for 2 9” pies -or- 1 generously filled 9” pie + 1 6 oz pudding ramekin

• Pie crust(s), blind-baked & cooled

• 3/4 c (170 g) unsalted butter

• 3/4 c (255 g) honey (or…swap in up to 1/2 c Lyle’s Golden Syrup)

• 1 vanilla bean’s seeds

• 1 c (200 g) sugar

• 2 T (15 g) AP flour

• 1 t salt

• 5 eggs

• 1 c (240 g) heavy cream

• Flaky sea salt for topping

Directions:

1. Once your pie shell(s) are blind-baked and cooled, make the filling:

2. Start with browning the butter—melt the butter in a saucepan over medium heat and allow to simmer and foam. As the foam subsides, watch for it to turn golden and then brown, about 8-10 minutes. Once it turns brown, it’s moments away from burning–so, quickly take off the heat, add the honey and vanilla seeds, and stir until it’s dissolved. Let cool about 10 minutes.

3. Meanwhile, whisk together the sugar, flour, and salt in a medium/large bowl. Add the brown butter mixture and whisk until thoroughly combined. Add the eggs, one at a time, whisking well after each addition. Whisk in the heavy cream and pour into the prepared pie crusts (or crust + ramekin).  Bake for 60-75 minutes, rotating the pie halfway through baking. It’ll be done when it turns deep golden brown on the top; it’ll puff up and set around the edges but will still wobble in the center. Top with flakey sea salt and let cool to room temperature before cutting into it; serve with dollop of whipped cream or mascarpone, fresh fruit or compote, etc…! Store any leftovers in refrigerator!

honey-lavender scones!

Lavender! Honey! Cream! These ingredients are a few of my favorites, and they come together here in a simple, unfussy scone. These are sturdy in the best way, offering crisp edges and a tender, biscuit-y interior. Naturally they’re a delightful accompaniment for morning coffee or afternoon tea, and with a generous dollop of crème fraîche. And drizzle of honey.

I baked these with differing finishes, giving half the usual brush of cream and sprinkle of raw sugar, and leaving a few plain in anticipation of a honey glaze. I really don’t think you can go wrong either way; the sugar adds more texture, but the glaze adds moisture and flavor.

Honey-Lavender Scones

Ingredients

scones:

• 6 sprigs fresh lavender, divided

• 1 c (240 g) cold heavy cream

• 3 c (390 g) AP flour

• 1/4 c sugar (50 g)

• 1 T baking powder

• 1 t kosher salt

• 6 T (84 g) unsalted butter, chilled and cut into 1/2” cubes

• 2 T (40 g) honey

glaze:

• 1/4 c (31 g) powdered sugar

• 2 T (40 g) honey

• 1-2 t water, as needed

Directions

1. In advance of making/baking, steep the cream: combine 5 sprigs of lavender and heavy cream into a medium-small saucepan and scald over medium heat. After you see bubbles around the sides, remove from heat, cover, and let steep for 30 minutes before straining into a container and let cool completely before using. (OR! for a stronger lavender flavor, skip straining until just prior to using)

2. Whisk the flour, sugar, baking powder, salt, and the flowers from the remaining lavender sprig in an electric mixing bowl. Add the cold/cubed butter and, with the paddle attachment, mix on low speed until the mixture starts to come together—it’ll be quite dry but when you squeeze the mixture it should stay somewhat together in your hand before falling apart. Scrape the bowl with a spatula to bring any accumulated flour at the bottom into the rest of the mixture, and mix for another 5-10 seconds.

3. Stop the mixer and add the heavy cream all at once. On low speed, mix the dough until it’s just barely come together. Turn out onto the countertop and knead it the rest of the way before shaping into a 5x7” rectangle (or a 1.5” high circle), and cut into triangles or wedges. A rolling pin is helpful here, but you can also just use your hands. If baking straight away, put them onto a parchment lined baking sheet (about 2” apart) and preheat the oven to 350 F. Brush the scones with cold cream, and sprinkle with turbinado sugar (or leave bare, if opting for the glaze) before popping them in and baking them for 10 minutes, or until the edges and the base are golden brown.

4. Alternatively, I prefer to freeze the unbaked scones and bake off straight from the freezer, however many at a time that I need. In which case, follow the same routine above (brush with cream, top with sugar) but allow an additional 5-10 minutes for baking time (15-20 minutes total).

5. While the scones are baking, whisk the powdered sugar, honey, and water together in a small mixing bowl, and set aside until scones are cool enough to handle, and brush the glaze over the tops.