Ingredients
2 cups flour
1/2 cup rolled oats
1 tablespoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/4 cup butter, chilled
1/2 cup pecans, coarsely chopped
1/4 cup raisins
1 egg, lightly beaten
1/3 cup GOLDEN BLOSSOM HONEY
1/2 cup buttermilk
1/2 teaspoon vanilla extract
Glaze:
1/8 cup GOLDEN BLOSSOM HONEY, warmed
Honey Tips
Honey Never Spoils
No need to refrigerate it. It can be stored unopened, indefinitely, at room temperature in a dry cupboard.
Directions
Preheat oven to 400°.
Combine the first 5 ingredients in a large bowl. Mix to combine. Add cold butter and cut into flour mixture with a pastry cutter or two knives until coarse crumbs are formed. Stir in walnuts.
In a small bowl combine egg, honey, buttermilk and vanilla. Add to flour mixture and stir to just moisten. Do not over mix. Turn dough out onto lightly floured surface and pat into a round about 1-inch thick. Using a biscuit cutter or a small glass cut out about 10 rounds. Place on ungreased cookie sheet and bake until lightly browned, about 12-15 minutes. Remove to rack. Brush top of hot scones with warm honey. Let cool.
Yields: approx. 10-12 scones
Combine the first 5 ingredients in a large bowl. Mix to combine. Add cold butter and cut into flour mixture with a pastry cutter or two knives until coarse crumbs are formed. Stir in walnuts.
In a small bowl combine egg, honey, buttermilk and vanilla. Add to flour mixture and stir to just moisten. Do not over mix. Turn dough out onto lightly floured surface and pat into a round about 1-inch thick. Using a biscuit cutter or a small glass cut out about 10 rounds. Place on ungreased cookie sheet and bake until lightly browned, about 12-15 minutes. Remove to rack. Brush top of hot scones with warm honey. Let cool.
Yields: approx. 10-12 scones
