Description
These gluten free honey walnut scones with honey glaze are seriously delicious. Not only are they incredibly tender and moist, but also filled with sweet raw honey and crunchy walnuts. They’re just so dang good!
Ingredients
- 2 cups gluten free 1:1 flour
- 1 tablespoon baking powder
- 1/4 teaspoon kosher salt
- 8 tablespoons unsalted butter, cold, cut into cubes
- 1/2 cup Mariani chopped walnuts
- 1/4 cup raw honey
- 1/2 cup buttermilk
- 1 egg
honey glaze
- 1 tablespoon raw honey
- 1 cup powdered sugar
- 2 tablespoons milk
garnish
Instructions
step 1
Line a baking sheet with parchment paper. Set aside.
step 2
In a large bowl, whisk together the gluten free 1:1 flour, baking powder, and kosher salt.
step 3
Add the butter to the flour mixture and use a pastry cutter or two butter knives to cut in the butter until you have small pea-sized crumbs. Add in the chopped walnuts. Stir to combine.
step 4
In a small bowl, whisk together the honey, buttermilk, and egg. Add wet ingredients to the dry ingredients and mix with a spoon until everything is combined.
step 5
Turn dough onto a lightly floured surface and shape into an 8-inch by 8-inch square. Cut into four equal pieces, 4-inch by 4-inch squares, then cut those on a diagonal to make 2 triangles per square. You will have 8 scones when finished. Transfer scones to the prepared baking sheet making sure to leave about an inch or two between each one.
step 6
Place the baking sheet in the refrigerator while the oven preheats so the scones can rest and the butter can re-harden.
step 7
Preheat the oven to 375 degrees. Once preheated, add the scones and bake for 12 to 14 minutes or until the edges are a light golden brown. Remove from the oven and leave on baking sheet for 10 minutes before transferring to a wire rack to cool completely.
step 8
While the scones are cooling, make the glaze. In a medium bowl, whisk together the honey, powdered sugar, and milk until well combined. Once scones are completely cool, top with the glaze and sprinkle with chopped walnuts.