Title: Honey and cream scones (bakestone recipes)
 Categories: Breads, Breakfast, Cakes
      Yield: 8 servings
 
      6 oz Whole wheat flour
      6 oz Plain flour
      2 t  Bicarbonate of soda
      1 t  Cream of tartar
      1 oz Butter
      5 fl Sour cream
      4 oz Clear honey
      1    Egg
           Milk for glazing
 
  Sift the flour, soda, and cream of tartar into a mixing bowl. Cut the
  fat into the flour and rub it to a breadcrumb consistency. Miz the
  sour cream and honey together until the honey is dissolved. Beat in
  the egg. Make a well in the flour, pour in the liquid and mix to a
  soft dough. Turn onto a floured board and knead in a little extra
  flour if necessary. Roll out 1/2 inch thick and cut into rounds with
  a 2-inch cutter. Lift onto a heated and greased bakestone and brush
  the tops of the scones with a little milk.
   Cook until the underside is golden, then turn and cook the other
  side. Serve hot, split and spread with butter and honey:  or serve
  cold with butter or clotted cream.