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(c) A Marcy Goldman, BetterBaking.Com Original Recipe

Baklavah Scones

On the way to a new tango class I found a Greek bakery and sandwich shop. Among the many amazing offerings were these puffy wedges that looked like scones but were soaked in honey and walnuts like baklavah. I bit into a sweet, dense cake-like scone that featured a surprise orange-scented nut-raisin filling. It was like baklava in a scone, and more delicious and unique. This has wow appeal and taste and keeps well (if they last....but don't all cookbook authors say that? This time, it's true)

2 cups chopped walnuts
1 teaspoon orange oil
1 ½ cups raisins
6 tablespoons honey
3 tablespoons sugar
1 teaspoon cinnamon

3 cups all-purpose flour or a bit more
1 tablespoon baking powder
½ teaspoon salt
1 cup sugar
3/4 cup unsalted butter
3/4 cup milk
2 eggs

2/3 cup water
1 teaspoon orange oil
1/3 cup sugar
3 tablespoons honey

Unsalted butter or milk for glazing

For the filling, place the nuts, raisins, honey, sugar, orange extract and cinnamon in a food processor and process until you have a thick paste. Set aside.

Preheat oven to 400 F.  Stack two baking sheets together and line the top one with parchment paper. Have an oven rack set at the upper third position in the oven (i.e. baking higher but neither in broiler position nor bottom-most rack).

For the scones, in a bowl, combine the flour, baking powder, salt and sugar. Cut in the butter until mixture is coarse and grainy. Sprinkle eggs and milk over the mixture and then stir to make a stiff dough.

Turn out onto a lightly floured board and knead 8-10 times, until mixture is just barely rollable but not as soft as most scone doughs.

Roll out about ¾ inch thick and 8 by 8 inches. Spread on nut filling. Fold dough in half. Cut into 1 ½ - 2 inch sticks. Twist the sticks gently and place on baking sheet. To cut in wedges, cut into 4 inch circle and then cut in half again with a knife to make rounded wedge. Use scraps to make more scones.

Brush tops with melted butter or sweet milk, dust with sugar and bake until tops are deeply golden, about 15-18 minutes.

As they are baking, make the syrup. Simmer the water, sugar, and honey 5 minutes. Let cool.

When scones come out of the oven, generously brush each a few times with the syrup. Let stand 15 minutes before serving.

Makes approximately 8 large scones

These are huge and can be cut again in two - but large ones are really impressive.

© This is a Marcy Goldman/ original recipe
This recipe is for sole, personal use of visitors of BetterBaking.Com Online Magazine. Marcy Goldman/ recipes are for your enjoyment but not to be posted or reprinted without express permission of the author/baker. Thank you kindly for respecting my copyright and happy baking. BetterBaking.Com, established 1997.
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