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Honey and Cream Scones


Yield: 8 servings

6 oz Whole wheat flour
6 oz Plain flour
2 teaspoon Bicarbonate of soda
1 teaspoon Cream of tartar
1 oz Butter
5 fl Sour cream
4 oz Clear honey
1 Egg
Milk for glazing

Sift the flour, soda, and cream of tartar into a mixing bowl. Cut the fat into the flour and rub it to a breadcrumb consistency. Mix the sour cream and honey together until the honey is dissolved. Beat in the egg. Make a well in the flour, pour in the liquid and mix to a soft dough. Turn onto a floured board and knead in a little extra flour if necessary. Roll out 1/2-inch thick and cut into rounds with a 2-inch cutter. Brush the tops of the scones with a little milk. Cook until the underside is golden, then turn and cook the other side.

Serve hot, split and spread with butter and honey: or serve cold with butter or clotted cream.




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This page is maintained by Chef Frank Fileccia, CCC, CEC, GOM (Frank's Recipes)
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