Hard to believe, but the clock is winding down on our baking time with the Tuesdays with Dorie group. By the end of the year, we will have made our way through the entire book! Well, not me – I didn’t join until about 3 months in, but I think there are a few original members who’ve lasted the 4 years it’s taken to try every single recipe. Quite an accomplishment! To achieve the goal of finishing in 2011, we’re doubling up on recipes. There will be two hosts every week and each of them will select one recipe. I hope to bake as many of them as I can, but this week I only had time for one. Nicole of Cookies on Friday selected the Far Breton so you’ll want to stop by her blog to see that recipe. I whipped up the Honey Nut Scones that were selected by my good friend Jeanette of The Whimsical Cupcake. She’ll share that recipe on her site today as well. Thanks to both ladies for hosting this week!
All I could think about while making these scones was Honey Nut Cheerios – anyone else? The honey is the only sweetener in the recipe, I think probably the first scone recipe I’ve made where that was the case. There’s a little bit of whole wheat flour (I used white whole wheat) incorporated in the scones in addition to the all-purpose, making them just bit healthier. Chopped walnuts added texture and gave the scones a rustic appearance. I stuck to the recipe as written, though I did use my favorite trick of grating the butter (I do it while frozen on the large holes of my box grater) and then just tossing it with the dry ingredients rather than having to cut it in. To add a little sparkle, I brushed the scones with milk and topped with turbinado sugar before baking.
I actually froze most of the scones, baking just a few for pictures. I’m not a fan of nuts so the ones in the freezer will be shared with friends or family soon. I did nibble around the nuts on one scone, and thought these were great – subtly sweet and surprisingly light. After all the Halloween candy I’ve eaten the past few days, I should have appreciated the fact that these weren’t packed with sugar, but because I like everything on the sweeter side, I’d probably be tempted to eat mine with jam if I were going to have a whole one