HONEY-WALNUT AND BUTTER SCONES
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.
Provided by Julie Prior
Categories Other Breads
Time 1h15m
Number Of Ingredients 9
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.
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