The original recipe stated that this was supposed to be turned into a scone ring. I hate putting things into ring shapes, they never come out like they should.
So I just cut out rounds and it came out perfect.
My mother loves anything with nuts in, and especially walnuts. Trust me, if she can’t find nuts in there, she will let you know. It was nice but it could do with a few more nuts.
I like recipes like these, that produce 6 – 8 scones at a time, which is just perfect for my family, because as you should know by now, they don’t like to eat the same thing for too many days in a row.
When I poured the honey over these scones, I made sure that I placed the cooling rack in the sink, because honey tends to run every where and I am very lazy when it comes to cleaning anything up, especially if it requires me to bend.
All in all, this was a very very nice scone although I only managed to eat a half, I left the other half unattended and when I looked for it, it was gone, disappeared into thin air.
Let me just side track from the topic at head, when I first discovered the culinary world, I was always under the impression that there was only one type of scone in the world, those with raisons and a ton of sugar on the top and sometimes confused with rock buns. Now that I am on this journey I have discovered that there are way way more options that can go into a scone, other than boring raisons.
- 8 x ounces self raising flour.
- 2 x ounces butter.
- Pinch of salt.
- 4 x tbsp. milk.
- 2 x tbsp. honey.
- Extra honey and some chopped walnuts to garnish.
- In a bowl, sieve the self raising flour and salt into a bowl.
- Rub in the butter, till the mixture resembles bread crumbs.
- Add in the milk and honey.
- Knead the dough, till nice and soft.
- Turn out onto a floured surface and roll out.
- Using a cookie cutter cut out rounds.
- Place onto a greased baking tray.
- Brush the tops with some milk.
- Pop into a preheated oven and bake at 180 degrees for 15 – 20 minutes or until the tops are golden brown.
- As soon as you remove the baked scones from the oven, pour over the honey and top with the chopped nuts.