Honey & Cream Scones
![Honey and Cream Scones](https://recipeland.com/rails/active_storage/representations/proxy/eyJfcmFpbHMiOnsiZGF0YSI6MTgyNDcsInB1ciI6ImJsb2JfaWQifX0=--630f55702c14ba3777e84ec334d652700b4c0624/eyJfcmFpbHMiOnsiZGF0YSI6eyJmb3JtYXQiOiJqcGciLCJyZXNpemVfdG9fbGltaXQiOls4NjAsbnVsbF0sImNvbnZlcnQiOiJ3ZWJwIiwic2F2ZXIiOnsic3Vic2FtcGxlX21vZGUiOiJvbiIsInN0cmlwIjpmYWxzZSwiaW50ZXJsYWNlIjp0cnVlLCJxdWFsaXR5Ijo1MH19LCJwdXIiOiJ2YXJpYXRpb24ifX0=--4288720e597eeb129da100809b95192d1d38cc9d/orig_7d7e008f4cb39acd204d.jpg)
Yield
12 servingsPrep
20 minCook
40 minReady
60 minTrans-fat Free, Good source of fiber
Ingredients
Amount | Measure | Ingredient | Features |
---|---|---|---|
6 | ounces |
whole-wheat flour
|
|
6 | ounces |
all-purpose flour
|
|
2 | teaspoons |
baking soda
|
|
1 | teaspoon |
cream of tartar
|
|
1 | ounce |
butter
|
|
5 | ounces |
sour cream
|
|
4 | ounces |
honey
clear |
|
1 | each |
eggs
|
|
milk
for glazing |
*
|
Ingredients
Amount | Measure | Ingredient | Features |
---|---|---|---|
173.4 | ml/g |
whole-wheat flour
|
|
173.4 | ml/g |
all-purpose flour
|
|
1E+1 | ml |
baking soda
|
|
5 | ml |
cream of tartar
|
|
28.9 | ml/g |
butter
|
|
144.5 | ml/g |
sour cream
|
|
115.6 | ml/g |
honey
clear |
|
1 | each |
eggs
|
|
1 | x |
milk
for glazing |
*
|
Directions
Sift the flour, soda, and cream of tartar into a mixing bowl.
Cut the fat into the flour and rub it to a breadcrumb consistency.
Miz the sour cream and honey together until the honey is dissolved.
Beat in the egg.
Make a well in the flour, pour in the liquid and mix to a soft dough.
Turn onto a floured board and knead in a little extra flour if necessary.
Roll out ½ inch thick and cut into rounds with a 2-inch cutter.
Lift onto a heated and greased bakestone and brush the tops of the scones with a little milk.
Cook until the underside is golden, then turn and cook the other side.
Serve hot, split and spread with butter and honey: or serve cold with butter or clotted cream.
Serve warm scones with jam or butter if desired.