Tuesday, November 15, 2011

Honey Scones

Honey Whole Wheat Scones

Honey Whole Wheat Scones
adapted from Dorie Greenspans, Baking: from My Home to Yours

1 large egg
3 tablespoons honey
1/2 cup cold whole milk
1 cup all-purpose flour
1 cup whole wheat flour
1 tablespoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1 stick cold unsalted butter, cut into small pieces
sugar for dipping scones into before baking

Preheat to 400 degrees

Stir the egg, honey and milk together.
Whisk the flours, baking powder, baking soda and salt in a large bowl. Drop in butter and, using your fingers, toss to coat the pieces of butter with flour. Quickly, working with your fingertips or a pastry blender, cut and rub the butter into the dry ingredients until the mixture is pebbly. You’ll have pea-size pieces.
Pour the honey mixture over the dry ingredients and stir with a fork just until the dough, which will be wet and sticky, comes together.
Still in the bowl, gently knead the dough by hand.  Turn the dough out onto a lightly floured work surface and divide it in half. Working with one piece at a time, pat the dough into a rough circle that’s about 5 inches in diameter, cut it into 6 wedges. Take each scone and gently toss with sugar to coat.
*You can also roll out and use a biscuit cutter if you prefer a different shape or have the desire for a little extra work to make them pretty. I do suggest with that method to only coat the top of the scone with sugar since they will be larger.
Then place on the baking sheet. (At this point, the scones can be frozen on the baking sheet, then wrapped airtight. Don’t defrost before baking — just add about 2 minutes to the baking time.)
Bake the scones for about 20 minutes, or until the tops are golden and slightly firm to the touch.

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