Honey Walnut And Butter Scones Recipes

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SCOTTISH SCONES WITH HONEY BUTTER



Scottish Scones with Honey Butter image

Enjoy sweet homemade honey butter spread on these traditionally Scottish scones fortified with oats and chopped walnuts.

Provided by Challenge Home Economist

Categories     Breads

Yield 10 scones

Number Of Ingredients 10

1 ½ cups all-purpose flour
¼ cup sugar
1 Tablespoon baking powder
½ teaspoon salt
½ cup (1 stick) Challenge Butter
¾ cup quick cook oats
⅓ cup walnuts, chopped
½ cup milk
½ cup Challenge Butter, softened
¼ cup honey

Steps:

  • Combine flour, sugar, baking powder and salt in a large bowl. Cut in butter with a pastry cutter or two knives until mixture resembles coarse crumbs.
  • Stir in oats and nuts.
  • Add milk, mixing just until moist.
  • On lightly floured surface, roll dough into a circle one-half inch thick. Cut into 10 wedges. Place on greased cookie sheet.
  • Bake in a 425°F oven for 12-15 minutes.
  • In a small mixing bowl, mix together softened butter and honey. Serve with Honey Butter or Strawberry Butter.

SCONES WITH HONEY BUTTER



Scones With Honey Butter image

This is a Tyler's Ultimate recipe (with some minor tweaks for my taste) for berry scones, but the basic recipe is an absolutely perfect jumping off point for any flavor scone. Instead of berries (for example, when they are out of season) I make chocolate chunk orange scones by adding chocolate and orange juice and zest as the final step.

Provided by yellow_apple30

Categories     Scones

Time 30m

Yield 6 scones, 6 serving(s)

Number Of Ingredients 12

1 pint heavy cream
1 orange zest
1/4 cup honey
1 pinch salt
2 cups all-purpose flour
3 tablespoons sugar
1 tablespoon baking powder
1 teaspoon baking soda
3/4 teaspoon salt
3/8 cup cold cubed unsalted butter
1 cup fresh berries
3/4 cup buttermilk

Steps:

  • For the buttermilk and honey butter: combine the first 4 ingredients in a food processor and turn on high. The liquid will slosh, whip, and then separate after 4 minutes. When the mixture separates, stop processing and strain out the buttermilk--there should be exactly 3/4 cup, which is what you need for the scones. Strain out the butter and squeeze dry.
  • For the scones: Preheat the oven to 400 degrees.
  • In a food processor bowl add flour, sugar, baking powder, baking soda, and salt.
  • Add cold butter cubes and pulse until you have a texture of coarse bread crumbs.
  • Transfer to a large mixing bowl. Toss berries (which have been washed and dried thoroughly) in a small amount of flour and add them to the mixture.
  • Add the buttermilk and either toss with a fork or fold with a spatula to incorporate the berries without smashing them. Mix to combine, but don't over mix.
  • Drop spoonfuls of dough onto a parchment lined baking sheet. Using a pastry brush, paint the tops of each scone lightly with buttermilk or a bit of milk and sprinkle with sugar.
  • Bake until golden brown, and nice and puffy, about 10-15 minutes.
  • Serve warm with orange honey butter.
  • Notes: if you are making a scone with juice, add that after you do the buttermilk step. When I use fresh fruit juice, I don't put any sugar in the dough recipe because I think it makes it too sweet. You want to stick with small to medium scones here. Large ones will be too dark outside and under cooked inside.

Nutrition Facts : Calories 607.8, Fat 41.5, SaturatedFat 25.8, Cholesterol 140.4, Sodium 773.1, Carbohydrate 54, Fiber 1.2, Sugar 19.6, Protein 7.1

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