Walnut and Honey Whole Wheat Scones
Scones are a classic element of English breakfasts, originating in Scotland and popular since the 16th century. This whole wheat version is a healthier alternative that balances the dough with the rich flavor of walnuts and the natural sweetness of honey. HINT: The butter should be cold, and work with it quickly to keep the scone tender. If you overmix the dough, the end result may be harder. This delicious walnut and honey scone is the perfect choice for breakfast with a cup of tea or coffee, but it's also a great snack. They are best fresh, but stored in an airtight container, they remain soft the next day.
Ingredients for this recipe
Shopping List (0) ▼
Shopping List (
Preparation Steps
1
Preheat your oven to 350°F (180°C) and line a baking sheet with parchment paper.
2
In a large bowl, whisk together the whole wheat flour, baking powder, and a pinch of salt.
3
Cut the cold butter into cubes and quickly rub it into the flour mixture using your fingertips until the mixture resembles coarse crumbs.
4
Roughly chop the walnuts and stir them into the flour mixture.
5
In a separate bowl, whisk the egg, honey, and milk together.
6
Pour the wet ingredients into the dry ingredients and mix until just combined into a slightly sticky dough. Be careful not to overmix; this will keep the scones light and tender.
7
On a lightly floured surface, roll out the dough to about ¾ inch (2 cm) thick. Use a sharp knife to cut the dough into triangles or rounds.
8
Place the scones onto the prepared baking sheet and bake for 15-18 minutes, or until golden brown.
9
Let cool for a few minutes before serving with honey or butter.
