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1
Position a rack in the middle of the oven.
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2
Preheat the oven to 425F.
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3
Line a baking sheet with parchment paper.
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4
Combine the flour, baking powder, and salt in a large mixing bowl and set aside.
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5
Whisk the honey and cream in a separate bowl until smooth.
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6
Stir together the spinach and Cheddar cheese in a small bowl and set aside.
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7
Whisk the cream mixture into the flour mixture.
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8
Stir in the spinach mixture until smooth.
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9
Dont overmix the dough.
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10
Its okay if a few lumps of dry ingredients are visible.
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11
Turn out the dough onto a lightly floured work surface.
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12
Knead the dough very briefly, about 30 seconds, just until it sticks together.
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13
There should be as little handling as possible.
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14
Gently form the dough into a ball and lightly dust it with a little flour.
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15
Sprinkle a little more flour on the work surface and using a floured rolling pin, roll out the dough into a 1-inch-thick round that is 8 to 9 inches in diameter.
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16
Cut the dough into desired shapes.
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17
Gather up the scraps, reroll them, and cut out more scones until the dough is used up.
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18
Pat the scones lightly to smooth the tops.
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19
Place the scones about 2 inches apart on the prepared baking sheet.
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20
Bake the scones for 12 to 14 minutes, or until the tops spring back when pressed lightly and they are golden brown on the top and bottom.
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21
Remove the scones from the oven and cool for 5 minutes on the baking sheet.
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22
Transfer the scones to a wire rack to cool for at least 5 minutes before serving.
