Moist and tender scones packed with crunchy walnuts and a touch of honey and cinnamon are the perfect accompaniment to your morning coffee or tea. These scones are great for a busy Thanksgiving morning. The whole process shouldn’t take more than 30 minutes, from mixing the ingredients together to pulling the finished scones out of the oven. You can even make these scones a few days before the big meal and freeze until ready to bake. Just flash freeze on a baking sheet until firm, tightly wrap in plastic wrap and place in a ziploc freezer bag. When you are ready to bake just place them into the oven straight from the freezer. No need to thaw, just add 2 minutes to the baking time. The secret to great scones is working the dough quickly and lightly and then baking it immediately in a preheated oven. You can’t overwork the dough or you’re guaranteed tough scones. Slather with a bit of jam or honey butter for an extra special treat!
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Honey Nut Scones
- 1 large egg
- 2 tablespoon honey
- 1/2 cup cold milk plus 1 tablespoon, divided
- 1 1/2 cup flour
- 1/2 cup whole wheat flour
- 1 tablespoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 teaspoon cinnamon
- 1 stick cold unsalted butter, cut into 1/4-inch cubes
- 1/2 cup chopped walnuts
- 1 tablespoon turbinado sugar
- Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper; set aside.
- In a small bowl, whisk together egg, honey and 1/2 cup of milk; set aside.
- In the bowl of a stand mixer fitted with the paddle attachment, stir the flours, baking powder, baking soda, salt, and cinnamon. Add the butter and toss with a fork to coat with the flour mixture. Mix on medium-low speed until the texture resembles coarse cornmeal, with the butter pieces no larger than small peas.
- Pour the liquid ingredients over the dry ingredients and stir with a fork just until the dough, which will be wet and sticky, comes together. Stir in the chopped walnuts.
- Knead the dough by hand 8 to 10 times then turn the dough out onto a lightly floured work surface. With lightly floured hands press dough into a 8-inch round. With a sharp knife or pizza cutter, cut the dough into 8 wedges.
- Place wedges on the prepared baking sheet. Brush the scones with 1 tablespoon of milk and sprinkle lightly with turbinado sugar. Bake in preheated oven 18 to 20 minutes or until tops of scones are a light brown. Transfer to a wire rack for at least 10 minutes before serving.
Yields: 8 scones
Source: adapted from Baking: From My Home to Yours