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Honey Nut Scones

January 19, 2008

These are a good scone to make if you want one that’s not too sweet, with a little whole-grain flour. The walnuts and honey are great together.

Honey Nut Scones

Adapted from Dorie Greenspan’s Baking: From My Home to Yours.


1 large egg
3 tbsp honey
1/2 cup + 2 tbsp cold whole milk
1 1/2 cups all purpose flour
1/2 cup whole wheat flour (I usually use King Arthur brand white whole wheat)
1 tbsp baking powder
1/4 tsp baking soda
1/4 tsp salt
1 stick (8 tbsp) cold, unsalted butter, cut into pieces
1/2 cup chopped walnuts


Preheat oven to 400. Line a baking sheet with parchment paper.

Whisk together the egg, honey and milk in a small bowl.

In another bowl, whisk together the flours, baking powder, baking soda, and salt in a large bowl. Drop in the butter and, using your fingers, rub the butter into the dry ingredients until you have flakes, pea-sized pieces, and crumbs.

Add the liquid ingredients to the dry ingredients and stir with a fork until the dough just comes together; it should be wet and sticky. Stir in the chopped walnuts.

While the dough is still in the bowl, use your hands to gently gather and knead the dough about 8-10 times. Turn the dough out onto a lightly floured work surface and pat it into a 1-inch thick round disk. Using a sharp knife, cut the disk into 8 wedges, and place the wedges on the baking sheet.

Bake for about 15-20 minutes (better to time for 15 and check them), until the tops are golden brown and firmish to the touch. Transfer to a rack and cool.

Makes 8 scones.

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