Best Honey Walnut And Butter Scones Recipes

Honey-Walnut and Butter Scones image

Provided by Julie Prior

Time 1h15m

Number Of Ingredients 9

2 c all-purpose flour
1 Tbsp granulated sugar
1 tsp cream of tartar
1/2 tsp baking soda
1/2 tsp salt
4 Tbsp (1/2 stick) cold unsalted butter, diced
2 Tbsp honey
2/3 c whole milk or half & half
1/2 c chopped walnuts

Steps:

1. Preheat oven to 400 degrees F. Set oven rack to middle position. Line a large baking shet with parchment paper.
2. In 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.
3. Make 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.)
4. Using 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.

Scones With Honey Butter image

Provided by yellow_apple30

Categories Scones

Time 30m

Yield 6 scones, 6 serving(s)

Number Of Ingredients 12

1 pint heavy cream
1 orange zest
1/4 cup honey
1 pinch salt
2 cups all-purpose flour
3 tablespoons sugar
1 tablespoon baking powder
1 teaspoon baking soda
3/4 teaspoon salt
3/8 cup cold cubed unsalted butter
1 cup fresh berries
3/4 cup buttermilk

Steps:

For the buttermilk and honey butter: combine the first 4 ingredients in a food processor and turn on high. The liquid will slosh, whip, and then separate after 4 minutes. When the mixture separates, stop processing and strain out the buttermilk--there should be exactly 3/4 cup, which is what you need for the scones. Strain out the butter and squeeze dry.
For the scones: Preheat the oven to 400 degrees.
In a food processor bowl add flour, sugar, baking powder, baking soda, and salt.
Add cold butter cubes and pulse until you have a texture of coarse bread crumbs.
Transfer to a large mixing bowl. Toss berries (which have been washed and dried thoroughly) in a small amount of flour and add them to the mixture.
Add the buttermilk and either toss with a fork or fold with a spatula to incorporate the berries without smashing them. Mix to combine, but don't over mix.
Drop spoonfuls of dough onto a parchment lined baking sheet. Using a pastry brush, paint the tops of each scone lightly with buttermilk or a bit of milk and sprinkle with sugar.
Bake until golden brown, and nice and puffy, about 10-15 minutes.
Serve warm with orange honey butter.
Notes: if you are making a scone with juice, add that after you do the buttermilk step. When I use fresh fruit juice, I don't put any sugar in the dough recipe because I think it makes it too sweet. You want to stick with small to medium scones here. Large ones will be too dark outside and under cooked inside.