Photo by: danoxster
Honey Scones
Food Ingredients:
cup Flour Unbleached 1 teaspoon Baking Soda 2 teaspoons Cream Of Tartar Salt To Taste 4 tablespoons Butter (½ Stick) cup Milk cup orange juice 2 tablespoons honey zest of one lemon 1 tablespoon chopped walnuts
Recipe preparation:
1 I have a wonderful scone recipe that came from a book titled “From Celtic Hearths” by Deborah Krasner. It was a Christmas gift about 10 years ago and I have used it OVER and OVER again. The author credits the recipe to “Scottish Cookery” by Catherine Brown Glenfiddich. The recipe below is for Sweet Milk Scones which I basically use as a starting point and then add whatever we are in the mood for. Most often we eat Parsley and Onion Honey Scones – Using the basic recipe for Sweet Milk Scones, substitute 1/4 Cup orange juice and 1/2 Cup milk for the 3/4 Cup milk, and add 2 Tablespoons honey, the grated zest of 1 lemon, and 1 Tablespoon chopped walnuts to the dough before rolling it out. 2 Preheat oven to 450F. Lightly grease a baking sheet and set aside. Sift together the flour, soda, cream of tartar and salt. Using a pastry blender or your hands, cut in the butter (or pulse in a food processor) until the mixture looks like coarse, grainy crumbs. 3 Pour the milk in a well in the center and mix until a soft elastic dough is formed. Knead the dough lightly on a floured surface until smooth. Roll or press the dough out until it is 3/4 inch thick. (If the dough is too thin the scone won’t rise properly.) 4 Cut into 2 1/2 or 3-inch rounds with a cookie cutter or a glass and bake on prepared sheet for about 10 minutes or until they rise and are golden. 5 The book lists the yield as 8 scones, I usually get 10 or 12 using the full 3 cups of flour. 6 To make parsley and onion scones add about 2 Tablespoons dried minced onion and 1 or 2 Tablespoons dried parsley flakes with the dry ingredients. These amounts are VERY approximate, I used to measure but now I just dump in the onion flakes and parsley until it looks “right”. 7 There are other variations listed in the with the recipe, if there is an interest I can post the variations listed for things like honey, jam, fruit etc.
Recipe source: Foodista recipe
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