Honey Scones & Yogurt with Honey and Walnuts

I was in a honey mood this morning and decided to make two sweet recipes. The honey scones were very delicious and they had a nice texture. I would venture to say they were more biscuit-like than scone-like, but they were still delicious! The yogurt was great, too! The honey sweetened up the yogurt and the nuts provided a good crunch.

Honey Scones

Recipe from The Repressed Pastry Chef

2c all purpose flour

1T baking powder

1/4t salt

4T cold, unsalted butter cut into pieces

3T honey

1c cream

Preheat oven to 400F.

Combine dry ingredients, cut in butter until crumbly.Whisk honey and cream, add to the dry ingredients and mix with spoon. Press into greased scone pan or lightly flour a work surface, roll out the dough into a circle, cut into 8 triangle-shaped pieces and transfer each to a baking sheet lined with parchment.

Bake for 20 minutes or until golden brown on top. Cool for 5 minutes in pan then turn out onto wire rack and cool for another 5 minutes.

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Yogurt with Honey and Walnuts

Recipe from Martha Stewart

3 ounces walnut halves (about 3/4 cup)
1 cup good-quality honey, such as clover or wildflower
24 ounces plain low-fat yogurt

Preheat oven to 350 degrees. Spread walnuts in a single layer on a rimmed baking sheet, and toast until fragrant and golden brown, 7 to 8 minutes. Transfer to a plate. Rub with a damp kitchen towel to remove as much loose skin as possible.

While still warm, place walnuts in a small bowl; pour honey on top, and stir to coat evenly. Let cool, about 2 minutes.

Divide yogurt among six dessert bowls, and spoon honey mixture over each. Serve immediately.