These Buttermilk and Honey Scones are quick and easy to make. I made them one Sunday morning serving them with butter, thick spreadable honey and slices of fresh banana. They were amazing, I was beginning to wish I'd made more.
100gramswholemeal flour such as Einkorn Wholemeal Flour
pinch of salt
60gramsbutter unsalted fridge coldcut into small cubes
25gramssoft brown sugar
1tablespoonwhole milk for brushing the top of the scones.
1tablespoonrunny honey for brusing the top of the scones
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Pre- heat the oven to 200°C Fan assisted oven. Have ready a baking sheet dusted with a little flour. This will help prevent the scones from sticking to the baking tray.
Place the sieved flour, sugar, baking powder and salt into a large bowl. Using your finger tips, rub the cubes of butter with the flour until the whole mixture resembles coarse breadcrumbs. Make a well in the centre.
Mix the buttermilk and honey in a small jug until well combined. Pour into the flour mixture and using a cutlery knife or fork, quickly stir the crumbs until the dough starts to come together. If the dough is too dry with lots of excess crumbs in your bowl add some additional buttermilk. But don’t add too much as heavy, dense scones are often caused by dough that is too wet and sticky.
Using your hands, briefly bring the dough together with a touch of very gentle kneading but don’t overwork it as this can make the scones tough. You should have a dough that is soft and spongy.
Place the dough on a lightly floured surface and roll out to an even thickness no more than 2.5cm. The thickness of the dough will also determine the baking times.
Using a plain sided pastry cutter measuring 5–6cm dipped in flour, cut out as many scones as you can out of the dough. Place each cut scone on the prepared baking sheet.
Carefully and without squashing or over handling it, bring the cut dough back together again before cutting out more scones.
Mix together the milk and runny honey until thoroughly combined. Brush the top of each scone with this mixture.
Bake on the middle self in the oven for 12 – 15 minutes, or until the scones are baked, well risen and golden brown.
Transfer the scones to a wire rack and allow them to cool a little before serving. Eat them fresh while still warm.
Serve spread with butter, honey and a few slices of banana.
Scones are always best eaten fresh on the day they are made. But will keep for a couple of days in an airtight container.
You can also freeze the dough. Bring back to room temperature before baking in a preheated oven as per the recipe.