This month is all about bees, both bumble bees and honey bees, but today’s post is all about yummy honey.
This recipe is based on the Irish Honey Scone recipe from the National Trust’s, Teatime Baking Book.
- 200g plain flour
- 1 oz brown sugar
- 2 tsp baking powder
- pinch of salt
- 2 tbsp of local honey
- 75ml Almond Milk (cows milk is also fine)
- Preheat your oven to 200c or 180c fan.
- Sieve the flour, baking powder and salt together into a bowl.
- Rub in the butter.
- Stir in the sugar.
- In a separate jug, add the honey to the milk
- Add the milk to the flour mixture to make a smooth dough. Reserve a little of the milk to glaze the scone.
- Turn out the dough onto lined baking tray and pat into a circle about one to two centimetres thick. Score the top of the round, dividing it into eight.
- Bake in the oven for twenty to twenty-five minutes. If using a glaze, remove five minutes before the end of the cooking time and gaze. Place back in the oven to finish off.