Honey-Walnut and Butter Scones

Julie Prior


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.

★★★★★ 1 vote
1 Hr
15 Min


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


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

About this Recipe

Course/Dish: Other Breads
Main Ingredient: Flour
Regional Style: English