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Honey and cream scones (bakestone recipes)
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| Artist: |
_ |
| Categories: |
Bakery, Breads, Breakfast, Cakes, Desserts, Honey |
| Yield: |
8 |
| Rating: |
0 |
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Ingredients:
| 6
| oz | Whole wheat flour | | 6
| oz | Plain flour | | 2
| tbsp | Bicarbonate of soda | | 1
| tbsp | Cream of tartar | | 1
| oz | Butter | | 5
| fl oz | Sour cream | | 4
| oz | Clear honey | | 1
| | Egg | | | Milk for glazing |
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Procedures:
| 1 | Sift the flour, soda, and cream of tartar into a mixing bowl. | | 2 | Cut the fat into the flour and rub it to a breadcrumb consistency. | | 3 | Miz the sour cream and honey together until the honey is dissolved. | | 4 | Beat in the egg. | | 5 | Make a well in the flour, pour in the liquid and mix to a soft dough. | | 6 | Turn onto a floured board and knead in a little extra flour if necessary. | | 7 | Roll out ?inch thick and cut into rounds with a 2-inch cutter. | | 8 | Lift onto a heated and greased bakestone and brush the tops of the scones with a little milk. | | 9 | Cook until the underside is golden, then turn and cook the other side. | | 10 | Serve hot, split and spread with butter and honey: or serve cold with butter or clotted cream |
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