Tuesday Morning & Honey Nut Scones

I don't know about you but I may just turn this into a "bickie & breakie" blog. Breakfast is my favorite meal to make, esp. on our "Family Day". Nothing like waking up at an ungodly hour to have a quiet moment or two, then slapping on the headphones & going to work in the kitchen.

These are my Honey Nut Scones, without the nuts. (though there were plenty of......eh-hum........nuts......at the breakfast table.)

Again taken from Dorie Greenspan's book. The original recipe is called "Honey Nut Scone" but I didn't have the nuts so I put in raisins, and it worked great. I tell you, that "whole wheat" taste makes you feel like you're in a little house on a certain prairie. Goooood stuff.

If I may for a moment address the issue of "BUTTER". It really deserves a post of it's own, but I don't have the time. BUTTER, is not MARGARINE! OK?? It's sad that the price went up about 20% or more, but when things like, scones, pie crusts, or cookies call for BUTTER......you really ought to try BUTTER. I'm not trying to be snobby about it but if I couldn't afford butter I'd just as well not make it at all and wait till I've saved up my juu-yens, OKEY-DOKEY!

Here's an experiment: Open a tub of Margarine & put it out in your garden..........how come no buggies, animals or creepy crawlers are eating it? HMMMMM??? Well, I buy a 500g. block at Chiba Sogo for about 800Y and take loving care of my "yellow gold".

Ingredients
1 large egg
3 tbsp honey
1/2 cup cold whole milk
1 1/2 cups all purpose flour
1/2 cup whole wheat flour
1 tbsp baking powder
1/4 tsp baking soda
1/4 tsp salt
8 tbsp cold, unsalted butter, cut into pieces
1/2 cup chopped walnuts (I used raisins)

Directions
Preheat oven to 400. Line a baking sheet with parchment paper.
Whisk together the egg, honey and milk in a small bowl.
In another bowl, whisk together the "DRY'S" in a large bowl. Drop in the butter and, using your fingers, rub the butter into the dry ingredients until you have flakes, pea-sized pieces, and crumbs.
Add the liquid ingredients to the dry ingredients and stir with a fork until the dough just comes together; it should be wet and sticky. Stir in the chopped walnuts.
While the dough is still in the bowl, use your hands to gently gather and knead the dough about 8-10 times. Turn the dough out onto a lightly floured work surface and pat it into a 1-inch thick round disk. Using a sharp knife, cut the disk into 8 wedges, and place the wedges on the baking sheet.
Bake for about 15-20 minutes (better to time for 15 and check them), until the tops are golden brown and firmish to the touch. Transfer to a rack and cool.
Makes 8 scones.