This week's Baking with Dorie assignment was one that I looked forward to. I haven't made scones in about a decade, and I was hoping that this recipe would be a keeper.It is.
There is a rustic, homey quality to this scone, with its whole wheat, honey and walnuts. The texture is slightly fluffy, the exterior, crisp, with a buttery crumb.
Butter and cream are a must.
Covering the butter with flour, and, using fingertips,
rubbing it into the flour mixture.
Making a round, dividing it into six pieces.
My friend, The Diva, was over, and we ate some warm out of the oven, with some (more) butter and jam. Too bad there wasn't any clotted cream in the house...