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5 from 2 votes

Cinnamon Plum Scones with Honey Vanilla Glaze

Prep Time 15 minutes
Cook Time 15 minutes
Servings 8
Tender and buttery cinnamon plum scones, made with Greek yogurt. They're drizzled with a honey vanilla glaze. Perfect with a hot cup of tea or coffee.

Ingredients

Scones

  • 2 Cups White or White Whole Wheat Flour, or 1 cup of each
  • ⅓ Cup Granulated Sugar
  • 2 Tsp Baking Powder
  • 1 Tsp Ground Cinnamon
  • ½ Tsp Sea Salt
  • 8 Tbsp Very Cold Unsalted Butter, cut into cubes
  • ⅓ Cup Plain full-fat Greek Yogurt
  • ⅓ Cup Milk , any kind
  • 1 Tsp Vanilla Extract
  • 1 Cup Chopped Plums, roughly 2 small or 1 large plum
  • Turbinado Sugar and Cinnamon for sprinkling, optional

Honey Glaze

  • 2 Tbsp Honey
  • 1½ Tsp Milk, any kind
  • ½ Cup Powdered Sugar
  • ¼ Tsp Vanilla Extract
  • ¼ Tsp Ground Cinnamon

Instructions

  • Preheat the oven to 400°F and line a baking sheet with parchment paper.
  • In a large bowl, whisk together the flour, baking powder, salt, and cinnamon.
  • Add the cubed butter to the bowl, and use a pastry cutter to cut the butter into the flour. You will want to work it until the mixture is crumbly, like a coarse meal with some pea sized chunks in there as well.
  • In a separate, smaller bowl, whisk together the yogurt, milk, and vanilla.
  • Add the yogurt & milk mixture to the flour mixture and begin stirring it with a fork until a dough just starts to come together. There will be large clumps and that's okay! Add the chopped plums and fold them into the dough clumps. There's no need to work the plums in too much, just a few gentle fold into the dough will do. Try to avoid overworking the dough.
  • Dump the dough onto a lightly floured surface. Use your hands to press it together, until it forms a 1" tall rectangle. Do not knead the dough.
  • Use a sharp knife to cut it into 8 triangles, or 8 squares. In this case, I went with squares, but do whatever you feel!
  • Optional (but recommended): freeze the scones for 10-15 minutes before baking.
  • Transfer the scones to the baking sheet, leaving 1"-2" of space between each. Brush the tops with some milk and sprinkle with turbinado sugar and cinnamon. Bake for 15 minutes, or until they start to turn golden brown.
  • Let the scones cool down until they're slightly warm before topping with icing.
  • To making the icing glaze, whisk the honey, powdered sugar, milk, and vanilla together in a small bowl. Top each scone with a spoonful of the honey glaze.
  • Enjoy!
Serving: 1Scone | Calories: 275kcal
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