Thursday, March 17, 2011
A Belated Baking with Dorie: Honey-Nut Scones
This post is three days late and I must apologise to those who came via BWD to look for this week's recipe! I have had no luck with getting on blogger.com for days and let me tell you, boy! it's super frustrating!! I am typing this as fast as I can with the hope to publish it as soon as I can before the connection is broken. I have been told the 8.9 magnitute quake and tsunami in Japan affected the networking system in my region.
And since we're on the topic, my condolences goes out to the people of Japan especially those who are directly affected by the catastrophe, with the lost of dear ones and a place to call home. Let's pray they be given the strength and perseverence to take them through these difficult times.
Stir the egg, honey and milk together.
Whisk the flours, baking powder, baking soda and salt in large bowl. Drop in butter and using fingers, toss to coat pieces of butter with flour and rub until mixture is pebbly. Pour the liquid ingredients over the dry ingredients and stir with a fork just until the dough comes together. Don't overdo it. Stir in 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 into a lightly floured 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 it into 6 wedges and place on the baking sheet.
Bake for 20 minutes or until the tops are deeply golden and firmish to the touch. Transfer them to cool for 10 minutes before serving or wait to cool at room temperature.