Honey Nut Scones

I found this recipe that I had made last winter, but not posted yet from Dorie Greenspan on page 31 of Baking from My Home to Yours.

 These were very good...light and just slightly sweet!  Brent likes everything VERY sweet or smothered in butter or frosting.  I was pretty sure he wouldn't like them this way, so I stirred together some honey butter for him.

That did the trick! They were gone in no time!

Honey Nut Scones
{Baking with Dorie from my Home to Yours}

1 large egg
2 tbsp. honey
1/2 c. cold milk
1 1/2 c. flour
1/2 c. whole wheat flour
1 Tbsp. baking powder
1/4 tsp. baking soda
1/4 tsp. salt
1 stick cold unsalted butter
1/2 c. chopped walnuts

Getting ready: Center a rack in the oven and preheat the oven to 400 degrees F. Line a baking sheet with parchment paper.

Stir the egg, honey, and milk together,

Whisk the flour, baking powder, baking soda and salt together in a large bowl. Drop in the butter and, using your fingers, toss to coat the pieces of butter with flour. Quickly, working with your fingertips, or a pastry blender, cut and rub the butter into the dry ingredients until the mixture is pebbly. You'll have pea size pieces, pieces the size of oatmeal flakes and pieces the size of everything in between-and that's just right.

Pour the liquid ingredients over the dry ingredients and stir with a fork just until the dough, which will be wet and sticky, comes together. Don't overdo it. Stir in the chopped walnuts.

Still in the bowl, gently knead the dough by hand, or turn it with a rubber spatula 8 to 10 times. Turn the dough out onto a lightly floured work surface and divide it in half. Working with one piece at a time, pat the dough into a rough circle that's about  5 inches in diameter, cut into 6 wedges and place on the baking sheet.

Bake the scones for about 20 minutes, or until the tops are deeply golden and firmish to the touch,. Transfer them to a rack and cool for 10 minutes before serving, or wait for the scones to cool to room temperature.