3 1/2 cups flour (I used whole wheat flour)
6 Tbls. butter
3 Tbls. honey
1 cup grapes, halved
2 eggs
5 tsp. baking powder
1 cup milk
Preheat oven to 425 F.
Put the flour into a large bowl and add the butter and honey. Mix with a pastry cutter to create a breadcrumb-like mixture. Gently stir in the grape halves. Add the eggs and baking powder and use a wooden spoon to turn the mixture
gently. Add half of
the milk and keep turning the mixture gently with the spoon to combine.
Then add the remaining milk a little at a time and bring everything
together to form a very soft, wet dough.
Sprinkle flour onto a clean counter. Put the soft dough onto the floured counter and sprinkle some flour on top. Chaff the dough by folding the dough in half, then turn the dough 90 degrees and repeat. Do this a few times until
you’ve formed a smooth dough. Sprinkle more flour onto the work surface and on top of the dough if necessary. Roll the
dough out to about 1" thick.
Use a cookie cutter to cut out scones. Place them on a baking tray lined with baking parchment paper. Leftover dough can be rolled again for more scones. Just don't work the dough too much. Let the scones rest for a few minutes. You can glaze the top with egg, milk, or sugar, or leave them plain. Bake for 15 minutes, or until the scones are risen and golden-brown.
I got 32 small scones from this recipe.
