If you enjoy scones you’ll really want to try these. They have proved to be a must at our house. This is a little different in that you make the scone dough into a round loaf to cut after it’s baked instead of cutting the scone shape before baking. The scones are wonderful in and of themselves but when paired with the nut butter, magic happens. Best eaten warm from the oven and spread with the nut butter along with a pot of your favorite tea.
MAKES: 1 dozen scones
- 2 cups self-raising flour
- 1 tablespoon sugar (more if you want a really sweet scone)
- 1 pinch salt
- 1 oz butter, cut into small pieces
- 1/2 cup water
- 1/2 cup milk
- 1 tablespoon milk and enough sugar to sprinkle over loaf
- 1 cup pecans, hazelnuts or walnuts toasted, chopped
- 1 cup butter, softened
- 1 teaspoon honey
Preheat oven to 400F.
Sift flour and salt together.
Add butter and rub using your fingertips.
Combine milk and water. Make a well in the center of the flour.
Pour liquid all at once and mix quickly to a soft dough.
Knead lightly a few times till smooth, press or roll out to form a round about 1 inch thick.
place the round on a greased baking sheet and glaze with milk and sprinkle with sugar.
Bake for 10-12 min or until scones sound hollow when tapped.
Toast nuts @ 350f For 15 mins (if using hazelnuts rub off the skins in a towel while hot).
Either chop them with a knife to the size you prefer or use a food processor for a fine chop.
In a small mixing bowl stir together hazelnuts, butter, and honey.
If not serving immediately, cover and chill.
Bring to room temperature before serving.
The butter can be made well in advance. It’s also wonderful on carrots, asparagus…well, use your imagination, it’s just wonderful!
Tags: compound nut butter, homemade scones, scones with nut butter, Sunday breakfast scones