Honey-Walnut and Butter Scones
TIP: Scones do not keep well. Either eat these the day they ate baked or wrap tightly and freeze.
★★★★★ 1 vote5
2 call-purpose flour
1 Tbspgranulated sugar
1 tspcream of tartar
1/2 tspbaking soda
4 Tbsp(1/2 stick) cold unsalted butter, diced
2/3 cwhole milk or half & half
1/2 cchopped walnuts
How to Make Honey-Walnut and Butter Scones
- Preheat oven to 400 degrees F. Set oven rack to middle position. Line a large baking shet with parchment paper.
- 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.
- 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.)
- 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.