Whole Grain Honey Scones from Brownsea Island
These Honey Scones are from the National Trust Book of Scones, with a few additional notes for clarity.
Ingredients
- 100 g whole wheat flour *I used fresh milled soft white wheat flour
- 100 g all purpose flour *the original recipe says "plain white flour"
- 2 tsp baking powder
- 1 pinch salt
- 75 g butter cubed
- 1 tbsp light brown sugar
- 2 tbsp honey
- 50-75 ml milk I used whole milk
Instructions
- Preheat your oven to 200 deg C (392 F). Line a baking sheet with parchment paper.
- Sift the flours, baking powder, and salt into a mixing bowl, and tip in any bran left in your sieve. Rub in the butter with your fingertips. Add the sugar and mix.
- Mix the honey with the milk, and stir until the honey dissolves. Reserve 2 tbsp of the mixture for glazing, and add the rest to the flour mixture to make a soft dough.
- Place the dough on the baking sheet and, using your hands, pat down to a flat round about 18cm (7 in) in diameter. Using a knife, divide the top into eight wedges without cutting all the way through the dough. Bake for 15-20min until pale golden and springy to the touch.
- Remove from the oven, brush the top with the reserved honey and milk mixture, and return to the oven for 5 min until golden.