Honey And Cream Sconesbreads, breakfast, cakes 6 oz whole wheat flour 6 oz plain flour 2 teaspoon bicarbonate of soda 1 teaspoon cream of tartar 1 oz butter 5 fl oz sour cream 4 oz clear honey 1 egg 1 milk for glazing Sift the flour, soda, and cream of tartar into a mixing bowl. Cut the fat into the flour and rub it to a breadcrumb consistency. Miz the sour cream and honey together until the honey is dissolved. Beat in the egg. Make a well in the flour, pour in the liquid and mix to a soft dough. Turn onto a floured board and knead in a little extra flour if necessary. Roll out 1/2 inch thick and cut into rounds with a 2-inch cutter. Lift onto a heated and greased bakestone and brush the tops of the scones with a little milk. Cook until the underside is golden, then turn and cook the other side. Serve hot, split and spread with butter and honey: or serve cold with butter or clotted cream. |
