Monday, November 7, 2011

Honey Nut Scones - SRC

Has November also been passing you by? What???? Halloween is over already and you haven't even planned your Thanksgiving feast yet?? Well there are only going to be 8 more people over + plus the 4 of us... I totally hear ya! Diwali was like that for me...


This is what I love about the last two months of the year... I so look forward to the holidays and festivity and everyone's cheerie mood! In India this starts in October with Diwali - the festival of lights. The house is going to smell of a varieties of cookies, sauce, chicken / turkey. biscuits and Christmas cakes! There is going to be  a lovely NIP in the air... and some LOVE and lots of gifts - maybe some SMALL.

Well, this month I was just almost not going to make it in time for my Secret Recipe Club assignment. I was given the blog Tea and Scones and it was full of exciting recipes to read. It was full of yummy recipes from Dorie Greenspans books (always a pleasure) and lots of 30 minute pasta recipes that looked yummm too! I had a huge choice but I chose Scones as I thought they are versatile - can be made savory or sweet and can go well with any Christmas or Thanksgiving Brunch... not being a show stopper but definitely an essential to have around turkey and gravy.

Honey Nut Scones are featured in the book Baking from My Home to Yours and they are really simple to put together! I adapted them minimally to the ingredients I had on hand and shaped them like biscuits... since they didn't turn out too sweet I thought they could easily be served at a brunch.

I baked half the quantity as scones are usually not my specialty but they just melted in my mouth and I didn't add the egg...


1 egg (optional)
1 tablespoon honey
1/4 cup whole milk
3/4 cups all purpose flour
1/4 cup ragi flour (original - whole wheat flour)
1/2 tablespoon baking powder
1/4 tsp baking soda
4 tablesppons cold butter
1/4 cup ground almonds (original - walnuts)

Makes about 4 medium sized biscuits

Stir the honey and milk together.

Whisk the dry ingredients together. Add the butter and rub it in with your fingers till all of it is mixed and looks as small as peas and is all pebbly and mixed up.

Pour the liquid ingredients in and mix with a fork until just combined. Add the ground almonds and mix it together. Pat together into any shape you want - I made discs but you can make the typical triangles.

Bake in a pre-heated oven for 15-20 minutes at 180C until nice and browned.

Serve with butter, jam, honey or dip into gravies and enjoy savory with your meal!It has a really subtle sweet and nutty flavor to it!


Danielle said...

These looks simple and delicious. I'm a huge scone lover, so I'm going to have to give these a try. Thanks!

The Slow Roasted Italian said...

What a fantastic post for SRC!!!

Check out my SRC post if you haven't already:

Simple Butter Cake with Peach Sauce

Lisa said...

These must have been so good. I wouldn't mind waking up to a batch of these.

Lisa~~ said...

Looks delicious and what a great SRC choice.

If you haven't already, I'd love for you to check out my SRC recipe this month: Pork Belly Soup with Collard Greens.

Cook Lisa Cook

TeaLady said...

These were good scones. Simple. Delicious. Definitely repeatable. Glad you enjoyed them. I hope you enjoyed your visit to Tea and Scones.

Nutmeg Nanny said...

These scones sound delicious! Perfect for breakfast!!!

Jane Bonacci - The Heritage Cook said...

I love scones and these look fabulous. Great choice for SRC!!

Sara said...

These scones look fantastic - great for this month! Perfect for tea time. :)

Barbara Bakes said...

Perfect choice from a blog called Tea and Scones. Love the addition of ground almond.

Rituparna said...

Those scones look lip-smacking delicious. I just love honey in baked good & add nuts to that and I am in bakers heaven. Will try this one asap.
SRC is going to be guilty of adding all those inches to my tummy.
Yummy ....

Ilke said...

They look great. I would definitely make a double batch!

gwl said...

Good recipe, would like to try it out definitely.