Yield: 8 Servings
Measure | 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 \N | Egg |
\N \N | Milk for glazing |
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.