These Irish honey scones are a classic recipe and so delicious. The combination of plain and wholemeal flours gives a nuttier taste.If you wanted to add a little bit of fruit, some blueberries or blackberries work perfectly.
- 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
- Grease a large baking tray. Preheat the oven to 200°C/400°F/gas mark 6.
- Sift the white flour, baking powder and salt together, then add the wholemeal flour. Rub in the butter. Stir in the sugar.
- 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.
- 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.
- Bake for 20 minutes. Take out to brush with the reserved honey-milk glaze, then put back and continue cooking for 5–10 minutes.