Honey Tips

View our latest honey recipes!

Blueberry Honey Scones

Ingredients:

• 4 ounces Blueberries—fresh or frozen
• 4 tbsp. raw honey
• 1/2 cup heavy cream
• 8 tbsp. cold unsalted butter
• 2 cups AP Flour
• 1 tbsp. baking powder
• 1/2 tsp. salt
• 1 large egg (chilled)

Directions: 

1. To begin, preheat your oven to 350°F. In a large bowl add the flour, baking powder and salt together in a bowl.
2. In another small bowl add the egg, honey, vanilla, and heavy cream. Use a whisk or fork to blend them together well.
3. Add the cold butter (cubed) to the flour mixture. Use a pastry cutter to incorporate the butter into the dough.
4. Pour the egg mixture over the dry ingredients in the bowl. Add the blueberries too. Using a light touch, gently mix the ingredients together until all of the dry flour is incorporated.
5. Using a large spoon, Turn the scone dough out on a lightly floured surface and gently shape them. into biscuits about 1” thick.
6. Use a pastry brush to lightly coat the top of each scone with a bit of heavy cream. Bake in the oven for 30 minutes or until lightly brown on the outside and an inserted toothpick comes out clean. Add a light honey drizzle.

Roasted Brown Butter Honey Garlic Carrots

Ingredients:

• 2 pounds large carrots cut into 2 inch pieces (baby carrots will also work)
• 1/2 cup butter
• 3 Tablespoons honey
• 2 garlic cloves chopped
• salt and pepper
• parsley chopped for garnish

Directions: 

1. Preheat oven to 425 degrees. In a medium saucepan add the butter and cook over medium-high heat. Continue to whisk for a few minutes until the butter starts to become frothy and brown. Add the honey and garlic and remove from heat.
2. In a large bowl add the carrots and drizzle the sauce on top. Toss until coated and spread evenly on a large baking sheet.
3. Season with salt and pepper.
4. Bake for 15-20 minutes or until carrots are tender. (see note) Transfer to a serving dish and garnish with parsley. Serve immediately.

NOTES
** I like to cover with foil for the first 10 minutes and then remove and let roast and brown for the last 10 minutes.

Recipe Credit: Alyssa Rivers

Honey Pecan Chicken

Ingredients:

• 2 chicken breasts
• 1 1/2 cup buttermilk
• 1 tablespoon of cooking oil
• 1/2 cup melted butter
• 1/3 cup honey
• 1/2 cup chopped pecans
• 1 cup flour
• 1 teaspoon garlic powder
• 1 teaspoon salt
• 3/4 teaspoon cayenne pepper

Directions: 

Marinate 2 chicken breasts in 1 1/2 cups of buttermilk for one hour. Dredge chicken in 1 cup of flour, seasoned with 1 teaspoon of garlic powder, 1 teaspoon salt and 1/2 teaspoon of cayenne pepper. Brown the chicken in oil only. The chicken will finish cooking in the oven. Meanwhile, combine the butter, honey, and 1/4 teaspoon of cayenne. Then mix in 1/2 cup of chopped pecans. Pour honey mixture over chicken and bake at 350 degrees for 15 minutes.

 

Honey Roasted Sweet Potatoes

Ingredients:

• 2 large sweet potatoes
• 1/2 cup honey
• 1/4 cup olive oil
• Ground cinnamon

Directions: 

Peel and cube 2 large sweet potatoes. Toss them in 1/2 cup honey and 1/4 cup olive oil. Place on baking sheet and cook 25-30 minutes at 375. Remove from oven to dust with cinnamon and drizzle more honey to serve.