She brought …..
2 cups whole wheat flour (I use whole wheat)
1/4 cup honey
1 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1 stick unsalted butter, cold and diced
2/3 cup buttermilk (if you don’t have buttermilk, just add a tsp of vinegar or lemon juice to the milk and let sit a few minutes)
Egg mixture for brushing tops of scones:
1 large egg, lightly beaten (I use Ener-G egg replacer since one child has an egg allergy)
1 tablespoon milk
Preheat oven to 400 degrees. I cook my scones on a baking stone. You could also stack two cookie sheet with a sheet of parchment paper on top to prevent the bottoms from over-browning.
In a large bowl, whisk together the flour, sugar, baking powder, baking soda and salt. Blend butter into the flour mixture with a pastry blender. The mixture should look like coarse crumbs. Add the buttermilk to the flour mixture and stir just until the dough comes together. Do not over mix the dough.
Transfer to a lightly floured surface and knead dough gently four or five times and then pat, or roll, the dough into a circle that is about 7 inches round and about 11/2 inches thick. Cut this circle in half, then cut each half into 3 pie-shaped wedges (triangles). Place the scones on the baking sheet. Brush the tops of the scones with egg mixture.
Bake for about 15 to 20 minutes or until golden brown and a toothpick inserted in the middle comes out clean. Remove from oven and then turn your broiler on high. Sift powdered sugar heavily over the tops of the scones and place them under the broiler. Broil for just a few seconds, turning the pan as necessary, until the sugar has melted and turns golden brown. Make sure to watch the scones carefully as the sugar will burn very quickly. Don’t let this part scare you. It is not difficult, and is the step which makes these little gems AMAZING!
Transfer to a wire rack to cool.
Makes 6 scones, or you can cut them down smaller so you make smaller scones.