I made these for the first time almost three years ago, in the beginning of my scone phase, which has now become a scone way of life. While it is undeniably convenient to keep a stash of unbaked scones in the freezer that just need to be popped in the oven, my favorite part of scones is how easy they are to eat, not just to bake. A warm scone, a cup of coffee, and a food magazine make for a perfect weekend morning.
I’m under no illusions that a smidgen of whole wheat flour in place of white makes these scones healthy; instead, the whole grains, plus the use of honey as the only sweetener, provides a wonderful earthiness to the scones, making them the ideal vehicle for jam or apple butter. These are so good they might not even require a food magazine to make a perfect weekend morning – but the coffee is non-negotiable.
Jeannette chose these scones for Tuesdays with Dorie, and she has the recipe posted. The only change I made was to double the salt, since I like my baked treats saltier than Dorie usually recommends.
Two years ago: Sandwich Rolls
Three years ago: Phyllo Triangles with crawfish and mushroom fillings
mmm, your scones look so good! i love the dark golden color. i think i’ll have to jump back into the kitchen and make some more scones as i baked them all up and gave (almost) all of them away 😉 thank you for baking along with me this week!
Mmm I bought some fig butter awhile back and found a honey scone recipe to go along with it. I never ended up making those and these look even better! I’m definitely making these instead. 🙂
Im glad you enjoyed the scones! I love the color of them:)
I’m glad you brought back your Mondrian-esque look to your header. 🙂 What a great way to cut scones – I need to try that, they look wonderful, and I might even throw caution to the wind and double the salt as well!
Delicious!! ~ I love the course sugar on top, it adds an extra sparkle and such a nice crunch.