light, flakey scones, full of woodsy thyme and subtly sweetened with honey.
yield: 12 scones
- 3 cups all-purpose flour
- ½ teaspoon baking soda
- 2½ teaspoons baking powder
- ½ teaspoon salt
- 2 teaspoons chopped fresh thyme
- ¾ cup earth balance (or butter)
- 1¼ cups buttermilk
- ¼ cup honey
- preheat the oven to 425 degrees F and line a baking sheet with parchment paper.
- in a large bowl, combine the flour, baking soda, baking powder, salt, and thyme. using your fingers or a pastry cutter, work in the earth balance until it is in chunks the size of small peas.
- in a small bowl, whisk together the buttermilk and honey. pour this mixture into the dry ingredients and stir until everything is combined.
- turn out the dough onto a lightly floured surface and separate it in half. form each half into a disc about 1½ inches thick. cut each disc into 6 equal pieces, then place them on the prepared baking sheet.
- bake the scones in the oven for about 12 minutes, until they are puffed and golden. serve them warm or transfer them to a wire rack to cool completely.