12 thoughts on “P & Q: Honey Nut Scones

  1. I love scones! I can’t wait to make these! My best trick is keep the butter cold and use parchment paper on the baking pan! I also love brush with butter and crystal sugar on top!

  2. When I make scones, I pat them into a disk in a greased pie or cake pan, then score the disk into 6 or 8 wedges with a bench scraper, then bake. When the scones are still hot from the oven, I cut them into separate wedges along the score lines. To me the scones don’t end up dried-out this way. Loved this recipe, btw

  3. Can’t wait to try these! I pat scone dough into 2 small disks and slice into 6 or even 8 sections each. Then put them on a baking sheet and freeze for an hour or so. Then into a zip-loc – and bake whenever you want scones. Temp is usually 400 for 20-22 minutes – right from the freezer (I brush with cream and use sanding sugar). Freezing them keep the butter cold!

  4. use your hands. dry ingredients together, wet ingredients together, pour wet into dry, use your hands and toss as few times as possible. i read somewhere that your hands are much more gentle than a wooden spoon or spatula and will agitate the dough less, resulting in perfect scones :) has worked for me ever since. but will have to try nancy’s way!! genius!!

  5. I’m getting ready to bake these and think I’ll try Nancy’s method of scoring, not cutting the dough. Drying out is an annoyance I’d like to avoid.

  6. Pingback: Honey Nut Scones – TWD | The Whimsical Cupcake

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