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

How to Make Honey-Walnut and Butter Scones


  • 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.

Printable Recipe Card

About Honey-Walnut and Butter Scones

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