Tuesday, July 10, 2007

Walnut and Honey Scones

1lb/455g wholemeal flour
4.5tsp baking powder
1 tsp sea salt
4oz/115g butter or margarine
2.5tbsp raw cane sugar
2oz/55g chopped walnuts
2.5tbsp clear honey
1/3pint (200ml) cold milk
Egg or milk for coating
Preheat oven to 425f/220c
Sift flour, baking powder, and salt into a bowl. Rub in the butter. Add sugar and walnuts, and mix to a soft but not sticky dough with honey and milk.
Turn into a lightly floured board, knead quickly, and roll out to 1/2 inch (1cm) thickness.
Cut into rounds and put on a greased baking sheet. Brush tops with beaten egg or milk and bake for 10 min.

These were so good, I love them! I didn’t think I would like whole wheat scones because I thought they would be too heavy, but that wasn’t a problem at all. The walnut and the honey made these just as good without anything on them as they were with toppings. I’m going to have to stick to making these for a while.

They were from The Vegetarian Times Cookbook.

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