These Irish Honey Scones are such a lovely treat. Light, tender, and gently sweetened with honey, they’re the kind of scone that makes a quiet morning feel like a moment worth savoring.
They are beautifully unfussy — just everyday ingredients coming together to create something soft, golden, and perfect for spreading with butter while still warm. They’re wonderful with a cup of tea, ideal for an afternoon pick‑me‑up, and exactly the sort of bake that brings a touch of old‑fashioned charm into the kitchen.
If you enjoy cozy, homemade recipes that feel both nostalgic and doable, these scones are a beautiful place to start. A little sweetness, a little comfort… and a whole lot of heart.
I always like to bake us something special to enjoy with an afternoon cuppa at the weekend. Sometimes its a muffin, sometimes a biscuit/cookie and sometimes . . . like today . . . its a delicious scone!
We love these Irish Honey Scones. They are like the country cousin of the city scone. They are plain . . . and unassuming. Filled with whole wheat nuttiness . . . and the goodness of real butter . . . the gentle sweetness of honey and milk . . . their simplicity might lead one to believe that they are nothing special.
I served these warm from the oven with cold butter and my homemade pear and saffron jam.
The Irish know how to make beautiful scones. They really do. They have the great ability to take something simple and turn it into something that is gorgeously unforgettable.
I can't wait to sit down have another one of these. I had not baked them in a very long time. As I ate the first one I just had to ask myself why didn't I bake these more often. There's no excuse really . . . I am making a note to myself to bake them more often in the future.
I think of all the scones I bake, these ARE my favorite ones.
INGREDIENTS NEEDED TO MAKE IRISH HONEY SCONES
Simple ingredients put together in the most delicious way. That is the way of the Irish.
- 115g plain whole meal (whole wheat) flour (generous 3/4 cup whole wheat)
- 115g plain white flour (generous 3/4 cup)
- 2 tsp baking powder
- pinch salt
- 85g butter, softened (6 TBS)
- 1 TBS soft light brown sugar
- 2 TBS clear liquid honey
- 3 fluid ounces milk
INGREDIENTS NOTES
Do not sift the flours. Sifting will remove the lovely bits that give whole meal flour its beautiful texture and nutty flavor. Simply whisk them together evenly with a wire whisk. Do NOT use self-rising flour in this recipe.
Test your baking powder for freshness.
I use salted butter as that is the only butter I keep in the house. It works fine and I have never found these scones, which are a real favorite, to be overly salty.
Use a nice flavored fruity/floral honey. If you can get clover honey, it's the best.
I use whole milk. Use a glass liquid measuring cup to measure out the fluid ounces. This will be clearly marked on the glass.
HOW TO MAKE IRISH HONEY SCONES
These are not really all that difficult to make at all. Just follow the instructions to the letter and you should have a lovely scone at the end.
- Preheat the oven to 200*C/400*F/ gas mark 6. Butter a baking sheet. Set aside. (Alternately you can line the baking sheet with baking parchment.)
- Sift the white flour into a bowl. Stir in the whole meal flour. Whisk in the baking powder and salt. (I use a wire whisk and make sure everything is evenly combined.)
- Rub in the butter with your fingertips until the mixture resembles fine bread crumbs. Stir in the brown sugar. (The sugar is not added until after you have the crumbs. Just stir it in with a fork.)
- Stir together the honey and milk until the honey is dissolved. (It might help to heat the milk slightly if your honey is not liquid. Cool before adding to the dry mixture.)
- Reserving some for glazing, add enough of the mixture to the flour/butter mixture to make a soft dough.
- Shape into a 7 inch flat round on the prepared baking sheet. Lightly score into 8 wedges with a sharp knife. (Cut almost all the way to the bottom, but not quite through completely.)
- Bake for 15 to 20 minutes.
- Remove from the oven and brush the remaining milk/honey mixture on top. Return to the oven and bake for a further 5 to 10 minutes, until golden. (They should be golden brown on top and golden on the bottoms.)
- Remove from the oven, break into wedges and serve warm with butter. (Jam and whipped/clotted cream also go very well.)
HINTS AND TIPS FOR MAKING GREAT SCONES
If you follow my hints and tips, you cannot go wrong! I promise you scone success every time! The perfect scone is crisp and almost caramelized on the outsides, and tender and buttery inside. These hints and tips apply to most scone recipes, both savory and sweet!
1. Always use cold butter, or even frozen butter. This will give your scone a much better rise. As the scones bake the cold butter, melts and creates lovely buttery air pockets. (This particular recipe is an exception and uses softened butter.)
2. Never overwork the dough. Use as light a touch as possible. Overworking the dough toughens the scone. This is the same for biscuits as well. If using a cutter do not twist the cutter when you cut or you will end up with lopsided scones.
3. If you have enough time, it is helpful to chill the scones for about 10 minutes prior to baking them. Although not specifically necessary this will help to relax the gluten in the flour somewhat and give a nice tender texture and also ensures that your butter stays nice and cold.
4. For crisp sides leave at least two inches of space between each scone. For softer sides, crowd them closer together. Personally, I like crisp sides. (Unless you are baking scones in the round such as in this recipe.)
5. If using fresh fruit in scones, try not to use fruit that it too juicy. This will mess with the integrity of your bake if the fruit is too wet. Rinse and dry it really well prior to using it. I like to use paper towels. Also if using loose frozen fruit, use it frozen. Do not thaw it out first.
6. Don't overbake the scones. Overbaking will make them really dry. Scones are done with they are a light golden brown on the bottom. If you are in doubt, break one open. They should not appear doughy or wet inside. They should be slightly moist and tender.
FREQUENTLY ASKED QUESTIONS
CAN THESE BE MADE AHEAD OF TIME?
You can certainly make these ahead of time. Follow the recipe up to the baking step, then freeze the prepared dough wedges on a baking sheet. Once frozen, remove and store in an airtight container. They will keep in the freezer for two to three months. When ready to serve, remove and thaw in the refrigerator overnight. Bake as directed, or place the frozen scones on a baking sheet and bake in the preheated oven at 400 degrees for a little over 20 minutes.
WHAT IS THE DIFFERENCE BETWEEN SCONES & BISCUITS?
Whilst they may look very similar, they are not the same. Scones traditionally will include eggs in the dough, while biscuits don't. You will find the odd scone recipe which doesn't use eggs. Biscuits generally have a flaky texture and are best eaten warm. Scones have a drier crumb and are usually eaten cold. When making biscuits the fat is usually cut in, while in scones most recipes will call for you to rube the butter into the flour mixture with your fingertips.
WHAT IS THE IMPORTANCE OF THE BUTTER BEING COLD?
DO I NEED TO USE WHOLE MEAL FLOUR?
Yes, it is integral to the success of this recipe. It adds a lovely nutty flavor to the finished product and a beautiful color.
WHAT KIND OF HONEY SHOULD I USE?
I like to use a liquid honey. Use a quality and well flavored honey with a floral bouquet, such as a clover honey.
A FEW OTHER SCONE RECIPES TO ENJOY
I have never met a scone I did not fall in love with. Here are a few other favorite scone recipes you might also enjoy baking!
CLASSIC ENGLISH SCONES - The absolute best. These are the classic scone that you will see on offer in most tea rooms all across the UK. Tall, light and studded with raisins, these are beautiful served with clotted cream, jam and steaming hot cups of tea. These are scone perfection and I have included a complete tutorial on scone making. You cannot go wrong!
OATY CINNAMON SCONES - These smell heavenly when they are baking. These scones are filled with the goodness of whole wheat and rolled oats, as well as the other ingredients. They are flaky and delicious! They are also glazed with a cinnamon glaze that you apply while the scones are warm and fresh from the oven. Just pour it over. Let it get into all of the nooks and crannies
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Yield: Makes 8
Irish Honey Scones
Prep time: 15 MinCook time: 30 MinTotal time: 45 Min
Tasty and wholesome scones, sweetened and glazed with honey. Delicious! Serve with cold butter and jam, and cream if you have it, for a real treat!
Ingredients
- 115g plain whole meal (whole wheat) flour (generous 3/4 cup whole wheat)
- 115g plain white flour (generous 3/4 cup)
- 2 tsp baking powder
- pinch salt
- 85g butter, softened (6 TBS)
- 1 TBS soft light brown sugar
- 2 TBS clear liquid honey
- 3 fluid ounces milk
Instructions
- Preheat the oven to 200*C/400*F/ gas mark 6. Butter a baking sheet. Set aside.
- Sift the white flour into a bowl. Stir in the whole meal flour. Whisk in the baking powder and salt.
- Rub in the butter with your fingertips until the mixture resembles fine bread crumbs. Stir in the brown sugar.
- Stir together the honey and milk until the honey is dissolved.
- Reserving some for glazing, add enough of the mixture to the flour/butter mixture to make a soft dough.
- Shape into a 7 inch flat round on the prepared baking sheet. Lightly score into 8 wedges with a sharp knife.
- Bake for 15 to 20 minutes.
- Remove from the oven and brush the remaining milk/honey mixture on top. Return to the oven and bake for a further 5 to 10 minutes, until golden.
- Remove from the oven, break into wedges and serve warm with butter.
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If you’re craving a bake that feels like pure comfort and a touch of springtime sweetness, these Apricot & Honey Muffins are such a lovely place to start. They’re soft, tender, and just sweet enough — the kind of muffin that makes your kitchen smell warm and welcoming before you’ve even finished your first cup of tea.
They’re simple, wholesome, and perfect for breakfast, coffee breaks, or tucking into lunchboxes. A small batch of everyday ingredients… transformed into something that feels a little special. If you enjoy bakes that are easy, comforting, and full of flavor, you’ll want to try these.
These delicious muffins I am showing you today make for a fantastically tasty grab and go mid-week breakfast. Perfect for days when you are in a rush and don't have a lot of time to dawdle at the breakfast table.
I love muffins. Not quite a sweet as a cupcake, they almost make you feel like you are making a virtuous choice when you choose to have one. Who doesn't love a muffin? Small individual quick breads built just for one!
These lovely muffins smell heavenly when they are baking and no wonder as they are chock full of lovely nutritious things. Whole grain oats, grated fresh apple, chopped dried apricots, chopped toasted pecans. Ripe banana, sultanas and sweet honey. Oh, how I love baked goods sweetened with honey.
They are a perfect combination of fruit, nuts and fiber to keep up your energy levels and help keep you going the whole morning through!
INGREDIENTS NEEDED TO MAKE APRICOT & HONEY MUFFINS
There is nothing too out of the ordinary here. It is a fairly lengthy list, but most things are things which we almost always have on hand.
- 210g plain all-purpose flour (1 1/2 cups)
- 1/2 tsp bicarbonate of soda (baking soda)
- 2 1/2 tsp baking powder
- 2 tsp mixed spice (pumpkin or apple pie spice will work) (see recipe notes)
- 50g chopped dried apricots (1/2 cup)
- 50g chopped toasted pecan nuts (1/2 cup) plus a bit more for sprinkling on top before baking
- 100g porridge oats (1 cup)
- 50g sultana raisins (1/2 cup golden raisins)
- 2 medium bananas, very ripe and peeled
- 2 unpeeled eating apples, grated
- 2 large free range eggs
- 5 TBS vegetable oil
- 1 tsp vanilla extract
- 4 TBS honey
- 6 TBS milk
- 100g soft light brown sugar (1/2 cup, packed)
.JPG "Apricot & Honey Muffins")
INGREDIENTS NOTES
Do not use self raising flour. I cannot guarantee the results if you use it. The leavening would need to be adjusted if you did use self raising flour and I am not sure at this time how much baking powder would be needed. In any case, you will need the soda in addition to baking powder.
I give a recipe to make your own mixed spice in the recipe notes if you so wish to make some. It is not an ingredient which is common in North America.
I used organic dried apricots that had not been treated with Sulphur which means they are not bright orange in color.
Porridge Oats are cut or crushed, not flattened. The whole oat kernel is split into small oat fragments that are inconsistent in size and shape. Porridge oats are occasionally called Scottish oats or Irish oats, based on their respective country of origin.
By eating apples I mean an apple that is somewhat sweet and not too tart. I used Honey Crisp. Do not peel.
I used liquid honey, not solid or creamed.
I used whole milk. That is all I keep in the house.
HOW TO MAKE APRICOT & HONEY MUFFINS
These are not all that difficult to make. They are done in the same way as most muffins.
- Preheat the oven to 180*C/ 350*F/ gas mark 4. Line a 12 hole muffin cup with paper cases. Set aside. (Alternately you can butter the muffin cups and lightly dust with flour, shaking out any excess.)
- Whisk together the flour, soda, baking powder, spice, apricots, pecans, raisins, and porridge oats in a large bowl. (I use a wire whisk to do this.)
- Mash the banana well with a fork and then beat together with the eggs, oil, vanilla, honey, apples and milk. Stir in the brown sugar. (Make sure all of these ingredients are well combined.)
- Make a well in the dry ingredients. Pour in the wet and mix to combine, working from the center. (Do not overmix. It is okay for the batter to be a bit lumpy, but there should be no large dry streaks to be seen.)
- Spoon into the prepared muffin cases, filling them 2/3 full. Sprinkle the tops with few more chopped toasted pecans for texture and crunch. (Don't overfill the cups.)
- Bake in the preheated oven for 30 - 40 minutes until golden brown, well risen, and the tops spring back when lightly touched.
- Tip out to cool on a wire rack.
FREQUENTLY ASKED QUESTIONS
CAN THESE MUFFINS BE MIXED TOGETHER AHEAD OF TIME?
If you like you can mix together the dry ingredients and the wet ingredients separately, ready to mix together when you are ready to bake them. The dry ingredients can be kept in a bowl, covered on the countertop. The wet ingredients should be kept in the refrigerator, covered. Bring them to room temperature before mixing and baking. I would not do this more than 24 hours ahead of time.
WHAT ARE PORRIDGE OATS?
Porridge Oats are cut or crushed, not flattened. The whole oat kernel is split into small oat fragments that are inconsistent in size and shape. Porridge oats are occasionally called Scottish oats or Irish oats, based on their respective country of origin.
CAN I CUT THIS RECIPE IN HALF?
Yes, you can absolutely cut this recipe in half. Simply divide all of the ingredients by two. Bake times will remain the same and you will be able to make six delicious muffins rather than 12.
CAN THESE BE FROZEN ONCE BAKED?
Yes, these can be frozen after baking. Simply wrap each muffin individually in some cling film and then place them all into a zip lock baggie, label and date. That way you can take out as many or as few as you wish to eat. You can thaw them on the countertop for several hours, or you can gently reheat in the microwave for about 30 seconds on high. You can freeze them for up to three months, properly wrapped.
HOW LONG WILL THESE MUFFINS KEEP ONCE BAKED?
They will keep for up to five days once baked. Store in an airtight container.
A FEW OTHER MUFFIN RECIPES TO ENJOY
Here are a few other muffin recipes that you might also enjoy!
SPECIAL K BREAKFAST MUFFINS - These are the PERFECT breakfast muffins. Quick and easy to make. Delicious. I highly recommend. Simple and filled with fiber. You can use ordinary Special K cereal, or you can be a bit more extravagant and use one of the varieties which contain fruit. This recipe makes half a dozen fabulous muffins.
GINGERBREAD MUFFINS - I am a hug fan of gingerbread anything. I think gingerbread is probably one of my favorite things to bake and eat! They are moist and delicious with a lovely crumb and beautiful ginger/cinnamon flavor. The recipe makes a full batch of 12 fabulous muffins!
Pin this recipe to your Muffin, Teatime or Breakfast Recipe boards and remember to FOLLOW ME on Pinterest, Facebook, or Instagram!
That way you can be assured that you are always up to date with fresh content as soon as I post it. You can also sign up to receive a weekly newsletter from Grow. Thank you!
Yield: One Dozen
Apricot & Honey Muffins
Prep time: 15 MinCook time: 40 MinTotal time: 55 Min
Moist and delicious for a fabulous breakfast on the go. They smell heavenly when they are baking!
Ingredients
- 210g plain all-purpose flour (1 1/2 cups)
- 1/2 tsp bicarbonate of soda (baking soda)
- 2 1/2 tsp baking powder
- 2 tsp mixed spice (pumpkin or apple pie spice will work) (see recipe notes)
- 50g chopped dried apricots (1/2 cup)
- 50g chopped toasted pecan nuts (1/2 cup) plus a bit more for sprinkling on top before baking
- 100g porridge oats (1 cup)
- 50g sultana raisins (1/2 cup golden raisins)
- 2 medium bananas, very ripe and peeled
- 2 unpeeled eating apples, grated
- 2 large free range eggs
- 5 TBS vegetable oil
- 1 tsp vanilla extract
- 4 TBS honey
- 6 TBS milk
- 100g soft light brown sugar (1/2 cup, packed)
Instructions
- Preheat the oven to 180*C/ 350*F/ gas mark 4. Line a 12 hole muffin cup with paper cases. Set aside.
- Whisk together the flour, soda, baking powder, spice, apricots, pecans, raisins, and porridge oats in a large bowl.
- Mash the banana well with a fork and then beat together with the eggs, oil, vanilla, honey, apples and milk. Stir in the brown sugar.
- Make a well in the dry ingredients. Pour in the wet and mix to combine, working from the center.
- Spoon into the prepared muffin cases, filling them 2/3 full. Sprinkle the tops with few more chopped toasted pecans for texture and crunch.
- Bake in the preheated oven for 30 - 40 minutes until golden brown, well risen, and the tops spring back when lightly touched.
- Tip out to cool on a wire rack.
Notes
Make Your Own Mixed Spice:
You can easily make your own mixed spice: Combine 1 TBS ground cinnamon, 1 tsp each of ground coriander and nutmeg, 1/2 tsp of ground ginger, 1/4 tsp each of ground cloves and all spice. Mix well and store in an airtight container out of the light for up to 6 months.
This content, written and photography, is the sole property of The English Kitchen. Any reposting or misuse is not permitted. If you are reading this elsewhere, please know that it is stolen content and you may report it to me at mariealicejoan at aol dot com.
Thanks for visiting! Do come again!!
If you like what you see here, why not consider signing up for my newsletter and/or subscribing/following me on Grow. You can also bookmark my recipes via the Grow platform. Check out the heart on the right-hand side of the screen.
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