Scones!

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Because I can’t think of biscuits without thinking about scones, I made scones today. I don’t know, I just woke up with this mad craving that I had to satisfy.
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Scones are a type of quickbread ( like biscuits) that are English in origin. Basically quickbreads don’t need yeast, hence the name. The only scones that I’ve ever tried are the ones I made a few days ago, so I’m a novice. I don’t even know what to look for in taste and texture – but I sure did enjoy eating it. The end product is cake-y and chewy – I admit, I think I overworked the batter a bit, but in my defense that’s probably the only way I can really learn restraint.

Honey and walnut have been my go-to flavor combination that blends with the scones perfectly. In my head, even if I don’t know what a proper scone should taste like…I’m looking for that texture akin to puff pastry, meaning, I’d like to see scone slightly flaky, like these, where I got the recipe from.

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I’m still looking for a recipe that knocks my socks off in epic proportions. But these were good, really good.
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Scones (makes at least eight pieces; adapted from here)

  • 3 cups all-purpose flour
  • 1/2 cup sugar
  • 4 tablespoons honey
  • 2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1/2 cup (8 tablespoons) cold unsalted butter, cut into pieces
  • 1 cup fresh milk
  • ½ cup walnuts
  1. Preheat oven to 400 F. Line a baking sheet with a silicone mat or parchment paper
  2. Whisk the flour, sugar, baking powder and salt together in a large bowl. Add the butter and walnuts and use a pastry cutter to cut it into the dry ingredients – keep working it until the mixture resembles coarse crumbs.
  3. Add the milk and use a fork (or your hands) to gently bring the mixture together. There may still be a few dry bits in the bottom of the bowl, that’s fine.
  4. Turn the dough out onto your work surface and divide it in half. Gently shape each piece into a disk about 1/2-inch thick. Like a pie, cut each disk into 4 or 6 pieces, depending on how big you want your scones – I did six.
  5. Transfer the scones to the prepared baking sheet. (You can bake the scones immediately, but I like to refrigerate or freeze mine briefly so the butter is really cold when it hits the oven. – THG did this)
  6. Bake for 15-20 minutes, or until the scones begin to turn golden brown around the edges and are slightly firm to the touch.
  7. Transfer the baking sheet to a wire rack and let the scones cool for a few minutes before removing them to the rack to cool completely. Drizzle with honey and more walnuts. Enjoy!
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12 thoughts on “Scones!

  1. Pingback: Honey Cake | A HEALTHY LIFE

  2. Hi Gio! I made some scones with thyme because my plant was just exploding with leaves and I didn’t want to waste them hehehe. Mine turned out a bit dry, though. Not “blog-worthy.” I might try again – but I have a limit in baking. I really don’t like baking much because it is needs to be so accurate. I like to just “eye ball” things.

    Your scones looked good – honey and walnut is always a GREAT combo!

  3. To me (an English person!) these scones seem very unconventional!! Have a British afternoon tea and you’ll get served scones like this : http://www.bbcgoodfood.com/recipes/3870/scones
    Round in shape, perhaps punctuated with dried fruit (or cheese if it’s a savoury scone) and filled with cream and jam to serve, mmm!
    Though saying that, your scones still look delicious, I would love to give them a try. And you should make sure to try ‘traditional’ British scones (with jam and cream) some time!
    p.s…. my Scottish boyfriend insists scones actually originated in Scotland. It seems they are quite a contentious subject, right down to how the word is pronounced…

    • hahaha that’s nice to know! Yeah, I thought about cutting them up using a biscuit cutter to resemble the ones in the link you gave, but I read a lot of food blog posts which showcase scones being cut like a ‘pie’, which looks interesting. But I’m really looking forward to experimenting with different scone recipes. :D Thanks!

  4. I’ve read all about scones in the historical romance novels I’ve read. Whenever Lord so and so calls upon lady so and so, he always gets offered sconces, cakes, and tea. Hahaha Glad to finally see scones in “real” life. Looks good!

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