Honey Scones


The boy and I were watching Donal Skehan on telly, last year I think. I rarely get the remote, if the boy isn’t watching Star Wars then himself is usually watching Wheeler Dealers or some such nonsense (seriously, that show is ALWAYS on!) actually now that I think of it, himself wasn’t in the house at all. No wonder I had the remote.

Sometimes, the 8 year old will watch cookery programes with me and I remember on this particular evening he rather craftily stayed up late a couple of weeks ago watching Donal Skehan on the telly with me. He sat verrrry quietly hoping I wouldn’t notice that he was up late. There wasn’t a peep out of him until Donal started making the scones which included his very favourite honey as an ingredient. Quick as a flash, “Ooh Mammy they look DELICIOUS. Can we make those at the weekend?”


My boy LOVES honey. He drizzles it all over pancakes for breakfast and can’t wait for breakfast to finish so he can lick the spoon. How could I resist?

When weekend finally arrived, we set about making these precious scones. It took a couple of attempts to perfect the recipe as when I followed Donal’s instructions, they didn’t work for me straight away so I changed some of the quantities and adjusted a bit of the method. Instead of mixing honey into all of the milk like Donal did, I separated 20ml milk because the first time I made the scones I had loads of milk left over and to be frank, it was a waste. When I made them a second time, one of the kids drank the left over milk!



125g plain flour

2tsp baking powder

pinch salt

125g wholemeal flour

75g unsalted butter softened

2 heaped tbsp soft light brown sugar

20ml milk mixed with 1tbsp honey

60-120ml milk

1 egg, lightly whisked


Preheat the oven to 200c.

Place the flours, baking powder and salt into a large mixing bowl.

Rub in the butter until the mixture resembles fine breadcrumbs.

Stir in the sugar.

Mix the honey with 20ml milk. Give it a good stir making sure the honey is dissolved.

Make a well in the centre of the dry ingredients and pour the honey milk in.

Give it a quick mix then GRADUALLY add the other milk, mixing until all the dry ingredients are combined. Mixture should be slightly wet but not runny. You will probably have milk left over…

Turn onto a floured surface, roll until the dough is about an inch thick.

Cut using a medium cookie cutter. It makes approx 8 small scones.

Brush the tops with egg.

Bake for 10-15 minutes (until golden brown and cooked through).

Turn onto a wire rack and allow to cool before serving.


  1. Ann says:

    So yummy, thank you once again.
    A couple of years ago I spotted a recipe for plain scones by Paul Hollywood. The flour recommended was Strong Flour. Having reached “that age” you know menap…..!. So I emailed His publisher querying His use of said flour for a humble scone. The reply came fast & furiously “Mr. Hollywood wishes to point out that if His recipe stated Strong Flour, then that is the correct flour” Well it certainly gave a “high” scone but, boy, what a crust!! I’d love to send him your lovely recipe, it’s a gem. There will be happy bunnies at my work tea break tomorrow

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