12 September 2010

Walnut and Honey Scones

One of my favourite cookery books is 'Farmhouse Cooking' by Mary Norwak and Babs Honey (paperbacked by Sphere Books in 1973). This is sadly (but perhaps unsurprisingly, given the plethora of cookery books published in the last decade or two) out of print.

It's a two-volume set with so many recipes it would probably take some years to work through all of them, but the recipe I've probably used more often than any other is the one for walnut and honey scones:
1 pound of self-raising flour
1 level teaspoon of salt
4 ounces of butter (or margerine, but I prefer butter)
2 level tablespoons of caster sugar
2 ounces of finely chopped walnuts (I usually use 4 ounces!)
2 tablespoons of clear honey
10 tablespoons of cold milk
Sift flour and salt into a basin and rub in the butter. Add the sugar and walnuts and mix to a soft but not sticky dough with the honey and milk. Turn onto a lightly floured surface, knead quickly and roll out to half-inch thickness. Cut into rounds and put on greased baking sheet. Brush tops with milk or beaten egg and bake at 425 degrees F or Gas Mark 7 for 10 minutes.

To my way of thinking this is all easiest done in a food processor: same ingredients and method, but put sugar in with flour, salt and fat, and run for a short time on 5/ medium speed until blended. Add honey, then trickle milk in while running machine on 2/ slow speed until mixed into a ball, and add nuts by hand during the kneading. These are also very good made with four ounces of mixed chopped almonds and glace cherries, with a little almond essence in the milk.


kcm said...

Personally I'd prefer the glacé cherry version ... with tons of glacé cherries! Although no doubt I could be persuaded to eat the walnut version. :-)

NAM said...

As you have been in the past, acksherly... :-)

Jilly said...

Sounds good to me - whatever you put in them. I do love scones - especially just out of the oven. Must make some tomorrow.

Glad someone else puts larger quantities of fruit/nuts than the recipe says!

NAM said...

Oh, yes - I don't know why cookery books are always so damn' cautious with such things!