Honey Scones with Calamansi Glaze

These melt in your mouth Honey Scones are delightfully glazed with citrusy sweet calamansi glaze. Have them for breakfast, snack or even as desserts, you can’t go wrong with these delicious treats any time of the day.

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When in coffee shops, I am always torn between croissants, donuts, and scones.

It is a pretty tough decision given the short amount of time (a.k.a. those quick getaways where I and my husband sneak out for a mini date after the grocery or church). Usually, I pick one while my heart still yearns for another.

That is why one day, I decided to make scones at home. Just so I can eat them to my heart’s desire.

I started out with these Salted Caramel Scones. Big hit baby, especially with the kids.

And in search of another scones recipe, I came across this one from an endearing writer and passionate cook from one of my favorite blogs. Honey Scones with Sweet Calamansi Glaze.

These honey scones are tender, melt in your mouth goodies that are glazed with a refreshing and sweet calamansi glaze. Making these scones is a simple, put-everything-together kind of baking. Dry ingredients first, then add the wet ingredients.

Honey Scones: The Process

1. Preheat the oven to 400 degrees F. In a large bowl, whisk together flour, baking powder, and salt.
2. Stir in honey, cream, and calamansi zest. Mix everything with a wooden spoon until the dough just starts to come together as a shaggy and sticky mass.
3. Turn it out onto a floured surface. Knead it briefly just to bring the dough together. Add flour just sparingly if the dough is too sticky.
4. Shape it into an 8-inch circle. 
5. Brush the tops with melted butter and sprinkle with sugar.
6. Cut the circle into 8 wedges and place the wedges 1 inch apart on a baking sheet lined with parchment paper. Bake for 15 to 20 minutes or until golden brown. 

The calamansi glaze drizzled over the warm scones is the highlight of everything. Calamansi is a kind of citrus fruit, like a cross between a lime and a lemon. It has this fresh, sweet-sour flavor without any bitter aftertaste. 

It can be found in Asian groceries and I do recommend using it. However, if you can’t find calamansi, feel free to use lemon.

And so now I am going to pour myself hot tea, pull out a chair and delight in these scones, coffee shop style.

Love this? Try this other baked goodies from the blog:

• Salted Caramel Scones
• Cornbread Muffins
• How to make Croissant Dough
• Tartine’s Morning Buns
• Cookie Bars with Condensed Milk and Nutella
• Butterscotch Bars with Pecans and Chocolate Chips
• Sweet Potato Scones

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Honey Scones with Calamansi Glaze

Honey Scones glazed with calamansi icing is the perfect match for your morning coffee or tea.

Course Breakfast, Snacks

Cuisine Asian

Prep Time 15 minutes

Cook Time 20 minutes

Total Time 35 minutes

Servings 8

Calories 253 kcal

Author sanna

Ingredients

• 2 cups all-purpose flour
• 2-1/2 teaspoons baking powder
• 1/2 teaspoon salt
• 1-1/3 cup cream
• 1/4 cup honey
• 1 teaspoon grated calamansi zest
• 2 tablespoons butter melted
• 1-1/2 tablespoons sugar

For the calamansi glaze

• 3/4 cup powdered sugar
• 2 tablespoons calamansi juice

Instructions

1. Preheat the oven to 400 degrees F. In a large bowl, combine flour, baking powder, and salt.

2. Stir in honey, cream, and calamansi zest. Mix everything with a wooden spoon until the dough just starts to come together as a shaggy and sticky mass. Turn it out onto a floured surface. Knead it briefly just to bring the dough together. Add more flour sparingly if the dough is too sticky. 

3. Shape it into an 8-inch circle. Brush with melted butter and sprinkle with sugar. Cut the circle into 8 wedges and place the wedges 1 inch apart on a baking sheet lined with parchment paper. Bake for 15 to 20 minutes or until golden brown.

4. Make the Calamansi Glaze: Add powdered sugar in a small bowl. Pour the calamansi juice and stir until the glaze is smooth. The glaze should be thick but still pourable. You can adjust the consistency by adding more sugar or calamansi juice.

5. Drizzle over warm scones.

Recipe Notes

Recipe adapted from Jun Blog