honey-walnut and butter scones
(1 rating)
This is a basic recipe for this classic Scottish (bet ya didn't know that) quick bread. For variations, add 1/2 cup shredded cheese and 2 tablespoons chopped fresh thyme or tarragon. TIP: Scones do not keep well. Either eat these the day they ate baked or wrap tightly and freeze.
(1 rating)
yield
8 serving(s)
prep time
1 Hr
cook time
15 Min
method
Bake
Ingredients For honey-walnut and butter scones
-
2 call-purpose flour
-
1 Tbspgranulated sugar
-
1 tspcream of tartar
-
1/2 tspbaking soda
-
1/2 tspsalt
-
4 Tbsp(1/2 stick) cold unsalted butter, diced
-
2 Tbsphoney
-
2/3 cwhole milk or half & half
-
1/2 cchopped walnuts
How To Make honey-walnut and butter scones
-
1Preheat oven to 400 degrees F. Set oven rack to middle position. Line a large baking shet with parchment paper.
-
2In food processor, pulse flour, sugar, cream of tartar, baking soda and salt until blended. Add butter pieces and process until mixture resembles coarse meal. Transfer mixture to a large bowl.
-
3Make a well in the center of mixture; whisk honey into milk and pour milk into well. Stir to form a soft dough. Add walnuts and stir briefly to blend. Turn dough onto a floured countertop. (NOTE: DOUGH WILL BE WET.)
-
4Using floured hands, press dough into a 1/2 inch round. Using a sharp knife, cut round into 8 wedges. Gently place wedges on prepared baking sheet. Bake 15 minutes, until scones are lightly browned around the edges. Transfer to wire rack to cool.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
ADVERTISEMENT