I served these with some homemade cherry jam and homemade all-berry jam. (Recipe to follow.) Honestly, the best thing about Seattle right now is living in cherry town in cherry season. I'm going to turn into a cherry if I don't stop stuffing myself full of them! It's ridiculous how many cherries I eat on a daily basis. But I can't quit buying them at $1.99 a pound! When we left Minnesota, they were $11.99 a pound! The scones are so buttery that they don't need any extra butter. But Ron drizzled some extra honey on them for a bit of a sweet punch. They would taste amazing with anything though: jam, marmalade, fresh pumpkin butter... Next time you want a delicious breakfast or afternoon snack, whip these babies up and enjoy!
from Dorie Greenspan: Baking: From My Home to Yours
Yield: 12 scones
- 1 large egg
- 2 Tbsp honey
- 1/2 cup cold whole milk
- 1 1/2 cups AP flour
- 1/2 cup whole wheat flour
- 1 Tbsp baking powder
- 1/4 tsp baking soda
- 1/4 tsp salt
- 1 stick (8 Tbsp) cold, unsalted butter, cut into small pieces
- 1/2 cup chopped walnuts or pecans
- Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper.
- Stir the egg, honey and milk together.
- Whisk the flours, baking powder, baking soda and salt together in a large bowl. Drop in the butter and cover the butter with the flour. Using your fingers or a pastry blender, cut and rub the butter into the dry ingredients until the mixture is pebbly.
- Pour the liquid ingredients over the dry ingredients and stir with a fork, just until the dough, which will be wet and sticky, comes together. Don't overdo it! Stir in the chopped nuts.
- Still in the bowl, gently knead the dough by hand, 8-10 times. Turn the dough onto a floured work surface and divide into two halves. Pat each half into a rough circle that is about 5 inches in diameter. Cut into 6 wedges and place on a baking sheet.
- Bake the scones for about 20 minutes, or until the tops are deeply golden and firmish to the touch. Cool for about 10 minutes before serving.