If you wanted to add a little bit of fruit, some blueberries or blackberries work perfectly.
These Irish honey scones are a classic recipe and so delicious. The combination of plain and wholemeal flours gives a nuttier taste.
- 110 g (4 oz) plain (white) flour
- 2 tsp baking powder
- pinch salt
- 110 g (4 oz) wholemeal flour
- 50 g butter
- 1 tbsp brown sugar
- 1 tbsp honey
- 150 ml (¼ pint) milk
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
1. Grease a large baking tray. Preheat the oven to 200°C/400°F/gas mark 6.
2. Sift the white flour, baking powder and salt together, then add the wholemeal flour. Rub in the butter. Stir in the sugar.
3. Add the honey to the milk and stir until dissolved, then add most of the mixture to the flour and butter mixture, and mix to make a soft dough, reserving the rest for a glaze.
4. To make round scones, roll out the dough into a rough circle about 2.5cm (1 in) thick. Dust a round cutter (or a glass or beaker) and press into the dough to cut the scones. Place on the greased baking tray. Take the leftover scraps, push together and roll out again to cut a few more scones. Alternatively, to make farls (wedge-shaped scones), shape the dough into a round about 20-22 cm (8-9 in) across and put onto the baking tray. Cut across the top four times to mark 8 wedge-like portions or farls.
5. Bake for 20 minutes. Take out to brush with the reserved honey-milk glaze, then put back and continue cooking for 5–10 minutes.