6-8 scones
Scones with a chopped fireweed honey bar - a perfect teatime treat, and just right for #Choctoberfest.
  • 1 1/2 cups (180 g) unbleached all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 2 Tbsp (25 g) granulated sugar, to taste
  • 1/2 teaspoon vanilla extract
  • 3/4 - 1 cup heavy cream
  • 1 bar (45 g) Gusto Fireweed Honey bar
  • additional cream, for brushing tops of scones
  • coarse (turbinado) sugar, for sprinkling tops of scones

I have adapted a recipe for scones to use Forté Chocolate’s Gusto Fireweed Honey Bar. This bar blends American fireweed honey with a fruity Madagascar dark chocolate to create a luscious full-flavored bar with a smooth honey finish. It’s perfect when chopped and added in to scones!


Preheat the oven to 425˚F (210˚C). Line a baking sheet with parchment paper (it helps with cleanup, but is not necessary to prevent sticking.) Chop the fireweed honey bar in smallish pieces – perhaps the size of small peas.

blend dry ingredients

In a medium bowl, whisk together the flour, baking powder, salt, and sugar, to blend them well. Add the chopped chocolate pieces, and stir again, making sure to distribute the chocolate evenly.

add wet ingredients

Add the vanilla to the cream, and then slowly add both to the dry ingredients, tossing and stirring gently all the while. (I use a dough whisk for this, but a big fork will work nearly as well.) Add just enough to make a cohesive dough. There shouldn’t be any dry flour, but try not to add so much cream that the dough becomes sticky.

knead lightly and shape

Sprinkle flour over a clean work surface. Knead the dough a few times – use a light hand! – and shape it into scones as you wish. Treat the dough gently, because more handling equals tougher scones. To shape them, you could:

  • pat all the dough into a 5 1/2-inch circle about 3/4 inches thick, then cut each circle into 6 wedges
  • pat the dough into a rectangle, then cut in half lengthwise, and in 4 the other way, making 8 rectangular pieces

Place the scones on the baking sheet, leaving about 1 inch between pieces.

top with cream and sugar, then bake

Lightly brush the tops of the scones with a bit of heavy cream. Sprinkle coarse (or turbinado) sugar on the tops after the cream. Bake the scones 13-14 minutes, until they’re turning nicely golden, and the centers are baked all the way through.

Let the scones cool about 15 minutes before you try to eat them, to let them firm up a bit, and to let the molten chocolate cool. They’re best when eaten warm, but will keep a few days if stored in an airtight container at room temperature. I’m guessing you won’t have many left over to keep.


Note: Forté Chocolates kindly sent me some samples of their bars so I could use them in recipes. They put no restrictions on my use, and I quite like the results. 


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