Irish Honey Scones

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.

Add a little frill of a dusting of icing sugar and they start to perk up a bit  . . . funny how that goes . . . kind of like a lace petticoat . . . it can turn even the most plain and ripped up denim skirt into something really special.

 

I used Cobnut Honey and whole milk . . . and served these warm from the oven with cold butter and my homemade pear jam.  

I'll be telling you about that jam tomorrow . . .  but today . . .  its about these delicious scones.

 
 

Seriously.  Don't pass these by.  If you do, you will be missing out on a real gem.  Those Irish . . .  they 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.

 

*Irish Honey Scones*
makes 8
Printable Recipe 
 

Tasty and wholesome scones, sweetened and glazed with honey.  Delicious!


115g  plain wholemeal 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

 

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 wholemeal 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.

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 favourite ones.  Bon Appetit!  Or as the Irish would say  . . . Goile Maith!

(Google translate makes it so easy.  😉)