Honey Cream Scones with Cinnamon Honey Butter




Total Time: 42 mins

Prep Time: 20 mins

Cook Time: 22 mins

Yield: 8 servings

Dish Size: Lid-It®






  • 2 ¼ cups flour
  • 4 tbsp sugar
  • 1 tbsp baking powder
  • ⅓ tsp salt
  • 6 tbsp cold unsalted butter
  • 6 tbsp heavy cream
  • 2 tbsp honey
  • 2 eggs

Cinnamon Honey Butter:

  • 1 cup butter
  • ½ cup honey
  • 3 tsp cinnamon
  • 2 tbsp powdered sugar





  1. Preheat oven to 400 degrees. 
  2. Lay a piece of parchment paper over your temp-tations® Lid- It®. Sprinkle with ¼ cup of flour. Set aside.
  3. Place 2 cups flour, 3 tablespoons sugar, baking powder, and salt in a mixing bowl. Mix well. 
  4. Cut butter into small pieces and add to bowl. Using a pastry blender or two forks, cut in the butter until mixture resembles small peas. 
  5. In a separate bowl whisk together 5 tablespoons of the cream, the honey and the eggs. Make a well in the center of the flour mixture and pour liquid into it. 
  6. Lightly stir with a fork until the dough comes together into a ball. 
  7. Place dough in the center of your prepared Lid- It®. Sprinkle a little extra flour on top. Press down dough into a 7-inch diameter circle. Cut into 8 wedges. 
  8. Separate the wedges and brush the tops with the remaining 1 tablespoon of cream. Sprinkle with remaining sugar. 
  9. Bake for 18-22 minutes or until golden brown. Cool for at least 15 minutes before serving with cinnamon honey butter. 
  10. For the cinnamon honey butter, place all ingredients in a bowl and blend with a hand mixer or spatula. Refrigerate until ready to use. 

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