Honey and cream scones (bakestone recipes)

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.

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