It seems as of late I’ve been on a bit of a breakfast post kick even though I eat these all in the middle of the day or late at night….weird
food: do you ever have those moments when you think of one thing, you think of another and then somehow they combine into something completely different? no? me either…anyway….this post was meant to be a honey recipe, something fancy and then my mind turned onto honey nut cereal, why? don’t know, but it did. i then thought of a honey nut post in cake form, realized i was in a lazy mood and needed to prep my breakfast boom! this post! laziness wins yet again.
neurotic: while this post seems fairly easy i found a way to add two or three more steps to a scone recipe. i personally love honey and find that i can never add too much save the bees i like it in my tea, on my toast, in my sweets etc. so for me adding this amount of honey meant nothing, for some it may be too much. i added honey inside the scones, on top of the scones before baking, some more after baking and then some to the butter. it was a honey feast!
food: i think i’m finally figuring out my technique for my scone of choice. i like a thick, dense yet not biscotti texture scone. i want there to be some moisture inside and for it to still be flaky. i personally think that i can ensure the flakiness by continuing to put it in the fridge to chill and adding a more wet secondary flavor substance to the wet mixture – in this case honey – made for a softer inside of the scone. i also added the nuts to the wet mixture, it made sure to infuse the entire scone with honey and let the nuts disperse and still stay inside the scone in little nooks and crannies.
neurotic: i’ve recently been taking pictures of the final result only of recipes instead of the step to step process. i don’t really like my tripod and haven’t found another one yet, i’m also the only one taking the pictures so taking a picture after each step made me make slight mistakes during the recipe process and found when i focused on one thing at a time the end result was much better on both ends. this isn’t a problem at all for post like this, but my last post was a little more intense in the skill category and a comment said that it would have been easier if there were step by step pictures, it’s not to complain but more of a thought on how i plan on how i need to be going about my photography for post. i think in all reality i just need to take a dammit photography course, but that means going outside and talking to people introvert and homebody problems but maybe it’ll be something i do during the cooler months as a hobby.
food: the honey is, i think, steeped in this post. to me personally that means that heat and the honey have touched hands, inside of dirtying more dishes i opted to do this by toasting the walnuts and while they were still hot adding them to the honey and mixing them together. the heat of the walnuts loosened up the honey and helped each other infuse together. i let it “steep” for about 20 minutes and then let it chill in the wet mixture. i did taste both walnuts and honey in the entire scone so i think this technique worked out.
i also really enjoyed these scones with some vanilla honey butter. the recipe is exactly as it sounds – i added some vanilla paste and honey to some softened butter and boom! it was a great finishing touch with some salt to the scone recipe. that’s all on my end – i hope you all enjoy the remainder of your day and week and thanks for stopping by!
bowl & plate are by soft earth ceramics and the wooden knife is by jacobsfworkshop
HONEY NUT SCONES
Steeped Honey Nuts:
1 1/2 c. whole walnuts (toasted + chopped)
1/3 c. honey
2 c. (240 grams) Flour
3 tbsp. (45 g) Sugar
2 ¼ tsp. (9 g) Baking Powder
½ tsp. (4 g) Salt
1/4 c. (60 grams) Butter
1 egg (50 g)
1/3 c. (80 g) Cold Milk
Measure out your walnuts, chop them and lay them on a baking tray, bake at 350F for 6 minutes stirring every 2 minutes, pour your toasted walnuts into a bowl and add your honey, mix together and let it steep for 20 minutes before proceeding to make your scones.
Preheat your oven to 375 F and pre-measure and sift out all ingredients. In a medium sized bowl, sift flour, sugar, salt, baking powder and combine together.
In another bowl mix you milk and egg until fully combined, add your steeped honey nuts and set aside. Going back to your dry ingredients, add your diced butter until you have small sized balls of your dry ingredients, let it chill in the fridge for 10 minutes while your honey nuts infused into your wet ingredients.
Add your wet ingredients to your dry ingredients and mix together lightly, once formed you can ration out whatever size scone you prefer. I usually mold it into a circle and start with four and cut those slices in half which yields 8 scones or if I want to be fancy I’ll roll it out lightly on flour and cut it into cut little squares or circles. Completely depends on my mood, time restraints and honestly if I want to just inhale this thing pronto!
With a pastry brush, lightly brush on a light layer of honey followed by egg wash (egg with some milk or water) on top of the scone and sprinkle a pinch of sugar and fine sea salt on each scone. Bake for 20 to 25 minutes, each oven is different so yours may need a little less time or a little more time so check on it after 15 at least.
Once fully baked, you can either let it cool completely or drizzle it with some more honey while it’s hot. These scones taste great with honey butter or vanilla bean butter!
downloadable/printable recipe: HONEY NUT SCONES || NFS