Saturday, March 12, 2011
I'm pleased to join the Baking with Dorie group, a small group of bloggers who post about recipes from Dorie Greenspan's Baking: From my home to yours. Thank you for welcoming me in!
I know I should be ashamed to admit this on a blog that is supposed to be both healthy and ordinary. But every once in a while, when I'm feeling particularly relaxed (or hungry) I do enjoy me a good buttery breakfast of biscuits or scones (preferably accompanied by tea with milk to make it feel authentically British). I've posted my favorite biscuit recipe over on my other blog. And I think I have found a favorite scone recipe too!
Scones are a wonderful, luxurious, special occasion breakfast. These are unusual because they have - you guessed it - honey and nuts. (I used pecans instead of walnuts.) They also call for regular milk instead of buttermilk.
This recipe appears on page 31 of Baking: From my home to yours. For those of you who don't own the cookbook, I've copied my version of it below, adapted from the original.
Honey Nut Scones, from Baking: From my home to yours
The original recipe calls for walnuts, which I don't care for. I substituted pecans and they were wonderful. Feel free to use walnuts if you prefer.
1 large egg
2 tablespoons honey
1/2 cup cold whole milk (or use part skim milk and part cream, which is what I did)
1 1/2 cups flour
1/2 cup whole wheat flour
1 tablespoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1 stick cold unsalted butter, cut in pieces
1/2 cup chopped pecans
Preheat the oven to 400*. Line a baking sheet with foil.
Mix together the egg, honey and milk.
Combine the flours, baking powder, baking soda and salt in a large bowl. Add in the butter and use your fingers to rub it into the dry ingredients. (I love this part! Enjoy the texture of the butter and the coarseness of the grains. It's like a personal massage!)
When the butter is in pea-sized pieces, pour in the liquid ingredients. Mix briefly and then add in the nuts. Gently knead the dough for just a minute or two till it all comes together. Turn it onto a work surface and divide it in half. Flatten each piece and pat it into a circle. Cut each circle in 5 or 6 wedges and put on the baking sheet.
Bake the scones for about 20 minutes till golden. Cool for at least a few minutes before devouring with jam, cream cheese, or simply plain.