Orange Blossom Honeycomb Scones
Serves: 12
  • 3 cups (375 grams) all-purpose flour
  • ½ cup (100 grams) granulated sugar
  • 1 tablespoon (15 grams) baking powder
  • ¾ teaspoon (2.25 grams) kosher salt
  • 1 vanilla bean, split lengthwise, seeds scraped and reserved
  • ¾ cup (170 grams) cold unsalted butter, grated
  • ½ cup (84 grams) chopped honeycomb*
  • ¾ cup (180 grams) whole milk
  • 2 large eggs (100 grams), divided
  • 1 teaspoon (4 grams) vanilla extract
  • ¾ teaspoon (3 grams) orange blossom water
  • 1 tablespoon (15 grams) heavy whipping cream
  • 8 ounces (225 grams) white chocolate, chopped
  • Garnish: chopped honeycomb
  1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
  2. In a large bowl, whisk together flour, sugar, baking powder, salt, and reserved vanilla bean seeds. Add cold butter, tossing to coat. Cover and freeze for 15 minutes. Stir in honeycomb.
  3. In a small bowl, whisk together milk, 1 egg (50 grams), vanilla extract, and orange blossom water. Add milk mixture to flour mixture, stirring and folding just until moistened. Turn out dough onto a heavily floured surface. Using well-floured hands, knead dough 5 to 10 times, about 1 minute. Roll dough to ¾- to 1-inch thickness. Using a 2¾-inch round cutter, cut dough, rerolling scraps only once. Place on prepared pan.
  4. In a small bowl, whisk together cream and remaining 1 egg (50 grams). Brush egg wash onto scones.
  5. Bake until golden brown, 12 to 15 minutes.
  6. In the top of a double boiler, melt chocolate over simmering water. (Alternatively, in a large microwave-safe bowl, microwave chocolate on medium in 30-second intervals, stirring between each, until melted and smooth.) Drizzle over scones. Garnish with honeycomb, if desired.
Use raw honeycomb not packed in honey. You can find this information on the package. If packed in honey, the comb will disintegrate while being chopped and bubble out of the scone when baked. Honeycomb is available in specialty food stores and on
Recipe by Bake from Scratch at