Welsh Honey Scones

Name: Welsh Honey Scones
Prep time: 15 min
Cook time: 14 min
Total time: 29 min
Yield: 8 servings
Cuisine: Welsh
Ingredients: 450 g self-raising flour; 1 tsp Baking powder; 0.5 tsp Fine sea salt; 100 g Unsalted butter; 75 g welsh honey; 200 ml Buttermilk; 40 ml Whole milk; 1 item Egg

Tender, golden buttermilk scones naturally sweetened with Welsh honey, baked until tall and split while still warm from the oven.

🇬🇧United Kingdom· Mid Wales

Prep: 15 min
Cook: 14 min
Total: 29 min
Servings: 8
Difficulty: Easy
Calories: 285 kcal

Ingredients

0 of 8 gathered

Servings

450 g self-raising flour — plus extra for dusting
1 tsp Baking powder — for extra lift
½ tsp Fine sea salt
100 g Unsalted butter — chilled and cut into small cubes
75 g welsh honey — runny wildflower or heather honey
200 ml Buttermilk — at room temperature
40 ml Whole milk — as needed to bring dough together
1 item Egg — beaten, for glazing tops

Equipment

•Baking tray
•Greaseproof paper
•Large mixing bowl
•6 cm round pastry cutter
•Pastry brush
•Wire cooling rack

Nutrition

Per serving, approximate

Calories: 285 kcal
fat: 11 g
carbs: 42 g
fibre: 1.5 g
protein: 5 g
calories: 285 kcal

Instructions

1
Preheat the oven to 220°C (200°C fan) and line a baking tray with greaseproof paper.
2
Sift the self-raising flour, baking powder, and fine sea salt into a large mixing bowl.
3
Add the chilled butter and rub in with fingertips until the mixture resembles fine breadcrumbs.
4
Whisk the honey, buttermilk, and milk together in a separate measuring jug.
5
Pour the liquid into the flour mixture and stir briefly with a round-bladed knife to form a soft dough.
6
Tip the dough onto a lightly floured surface and bring it together gently with your hands.
7
Pat the dough out gently to a thickness of roughly 3 cm.
8
Cut rounds using a floured 6 cm cutter, pressing straight down without twisting.
9
Place the scones on the baking tray and brush the tops lightly with beaten egg.
10
Bake for 12 to 14 minutes until well risen and golden brown on top.
11
Transfer to a wire rack and split open while still warm.

Chef's tips

Never twist the pastry cutter when stamping out scones, as twisting seals the edges and stops them rising evenly. Handle the dough as little as possible to keep the crumb light and tender.

Ingredient substitutions

buttermilk → whole milk mixed with one tablespoon of lemon juice, left for five minutes
Welsh honey → any good quality clear floral honey or heather honey

Storage

Store completely cooled scones in an airtight tin at room temperature for up to two days.

Reheating

Warm through in a preheated oven at 160°C for five minutes before serving.

Common mistakes to avoid

•Twisting the pastry cutter, which prevents an even and tall vertical rise
•Overworking the dough with heavy kneading, resulting in tough scones
•Rolling the dough too thin before cutting out

Serving suggestions

Split warm and slather generously with salted Welsh butterServe with thick clotted cream and a gentle drizzle of runny honeyEnjoy alongside a freshly brewed pot of Welsh tea