Fruit and Nut Scones

by Rachael Ray Show Staff 5:00 PM, April 15, 2008

Aired April 15, 2008

Serves 4 servings
2 cups baking mix, such as Bisquick, plus a little extra for the worktable
1/4 cup sugar
1/2 cup currants
Zest of 1 lemon
A few grates fresh nutmeg
1 egg
1/2 cup cream
1/4 cup chopped walnuts, toasted
1/2 cup butter, softened
3 tablespoons honey

Preheat oven to 425F.

In a large mixing bowl combine the baking mix, sugar, currants, lemon zest and nutmeg. In a small bowl, combine the egg and cream. Pull out about a teaspoon of the liquid in a small dish or coffee cup then add the remaining liquid to the bowl of dry ingredients. Give it a gentle stir with a fork or rubber spatula until a soft dough forms.

Sprinkle a little bit of baking mix onto your worktable and turn the dough out onto it. Give it a quick knead, about 10 turns should do the trick. Transfer the dough to a baking sheet and use your hands to shape it into a round that is flat on top and about 8 inches across. Brush the reserved liquid over the top of the dough and cut it into 8 wedges with a long knife. Leave the wedges together, though, you'll break them apart after they've finished baking.

While the scones are baking, combine the softened butter and honey in a medium-size mixing bowl. Set aside until the scones are ready.

Pop the pan into the oven and bake the scones until the edges are golden brown, 12-15 minutes. Remove from oven and let sit for about 5 minutes. Break the wedges apart and serve the scones with the honey butter.