Honey and cream scones
8 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 6 | ounces | Whole wheat flour |
| 6 | ounces | Plain flour |
| 2 | teaspoons | Bicarbonate of soda |
| 1 | teaspoon | Cream of tartar |
| 1 | ounce | Butter |
| 5 | fluid ounce | Sour cream |
| 4 | ounces | Clear honey |
| 1 | Egg | |
| 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.
File
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