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Teatime Recipes with Hickory Syrup and Honey

Here are three teatime recipes we created for our readers using Falling Bark Farm’s Original Hickory Syrup. Enjoy.

Iced Tea with Hickory Syrup


  • 1 cup boiling water
  • 7 teaspoons of green or black tea (or 7 tea bags)
  • ¾ cup Falling Bark Farm Original Hickory Syrup
  • 6 cups of water
  • ½ of a lemon
  • Mixed fruit for garnish


  1. Combine the boiling water, tea, and hickory syrup.  Steep for 8 minutes.
  2. Strain out the tea leaves and discard.
  3. In a pitcher, combine 6 cups of water, tea, and the lemon juice.
  4. Mix well.
  5. Refrigerate. Serve in glasses over ice and garnish with a slice of lemon and mixed fruit, such as grapes or kiwi.

The following teas pair particularly well with hickory syrup: Rooibos, Pu-erh and strong black teas such as Assams, Irish and Scottish Breakfast Blends plus our own proprietary blends: Larkin Special Blend and Otisco Breakfast Blend.

Chewy Cookies


  • 2 cups all-purpose flour
  • ½ teaspoon baking soda
  • ½ teaspoon ground ginger
  • teaspoon cinnamon
  • ½ teaspoon salt
  • 1 stick unsalted butter, at room temperature
  • 1 cup dark brown sugar
  • 1 teaspoon vanilla extract
  • 1 egg
  • ¾ cup Falling Bark Farm Original Hickory Syrup


  1. In a medium bowl, whisk together flour, baking soda, ginger, cinnamon, and salt.
  2. In a large bowl, beat butter and sugar together until light and fluffy, about 4 minutes.
  3. Beat in vanilla and egg until well combined. Add syrup and beat until combined.
  4. Add flour mixture to wet ingredients in two additions, stirring until just incorporated. Cover bowl with plastic wrap and refrigerate one hour.
  5. Preheat oven to 350°F. Line two baking sheets with parchment paper.
  6. Drop dough by the tablespoon onto the baking sheet, keeping cookies three inches apart. Bake cookies until golden around the edges, about 10 minutes. Let cookies cool for 10 minutes on baking sheet before moving to a cooling rack.

Hickory Syrup Bacon Scones


  • 3 cups all-purpose flour
  • ½ teaspoon salt
  • ½ teaspoon black pepper
  • 1-½ tablespoons fresh baking powder
  • 1 heaped teaspoon onion flakes
  • 8 tablespoons unsalted butter
  • 1 cup finely chopped crispy bacon
  • cup Falling Bark Farm Original Hickory Syrup
  • ¾ cup milk
  • 2 large eggs


  1. Adjust oven rack to upper-middle position and heat oven to 500 degrees.  Line baking sheet with parchment paper.  Pulse, flour, baking powder, salt, pepper and onion flakes in food processor until combined, about five pulses.  Add butter and pulse until fully incorporated and mixture looks like fine crumbs with no visible butter, about Twenty Pulses. Transfer mixture to large bowl. Stir in chopped bacon and hickory syrup.
  2. Whisk milk and eggs together in second bowl.  Set aside 2 tablespoons milk mixture. THIS IS CRUCIAL. SLOWLY add remaining milk mixture to flour mixture and, using rubber spatula, fold together until almost no dry bits of flour remain. IF YOU ADD TOO MUCH LIQUID, IT WILL BE NECESSARY TO ADD MORE FLOUR, AND THIS RUINS THE SCONES.
  3. Transfer dough to well-floured counter and gather into ball. With floured hands, knead until surface is smooth and free of cracks, TWENTY-FIVE TO THIRTY TIMES. Press gently to form disk.  Using floured rolling pin, roll disk into 9-inch round, about 1 inch thick. Using floured 2-inch round cutter, stamp out rounds, re-coating cutter with flour if it begins to stick. Push down straight and do not twist. CUT SCONES OUT AS CLOSELY AS POSSIBLE. Arrange on prepared sheet about ½ inch apart. Gather dough scraps, form into ball, and knead gently until surface is smooth. Roll out again and cut additional scones. 
  4. Brush tops of scones with reserved milk mixture. Reduce oven temperature to 425 degrees and bake scones until risen and golden brown. About 30-35* minutes. Transfer scones to wire rack and let cool for at least 10 minutes. 

*Oven temperatures differ, so check at about 20 minutes.

To purchase Falling Bark Farm Original Hickory Syrup click the link below.

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