- 2 cups all-purpose flour
- 1 tablespoon granulated sugar
- 1 teaspoon cream of tartar
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 4 tablespoons (1/2 stick) cold unsalted butter, diced
- 2 tablespoons honey
- 2/3 cup whole milk or half-and-half
- 1/2 cup chopped walnuts
Makes 8 wedges
Here's a basic recipe for this classic Scottish quick bread. For variations, add 1/2 cup shredded cheese for 2 tablespoons chopped fresh thyme or tarragon. 1. Preheat oven to 400 degrees F; set oven rack to middle position. Line a large baking sheet with parchment paper. 2. In food processor, pulse flour, sugar, cream of tartar, baking soda, and salt until blended. Add butter pieces; process until mixture resembles coarse meal. Transfer mixture to large bowl. 3. Make 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. (Dough will be wet.) 4. Using floured hands, press dough into a 1/2-inch-thick round. Using a sharp knife, cut round into 8 wedges. Gently place wedges on prepared sheet. Bake 15 minutes, until scones are lightly browned around the edges. Transfer to a wire rack to cool. Debbie Says: "If you need walnuts, my backyard trees give me an abundant supply every year."
Tip: Scones don't keep well. Either eat these the day they are baked, or wrap tightly and freeze.
Recipe from "
Debbie Macomber's Cedar Cove Cookbook."