Wholemeal scones with honey

Wholemeal scones – they may not be the prettiest little buns, but they have so many advantages :). They’re quick and very easy to make and, most importantly, simply delicious. All you need to do is replace some of the plain flour with wholemeal flour to make a more filling and nutritious version of scones, perfect for breakfast or brunch. They’re best enjoyed while still slightly warm, with a little butter and honey. If you like simple homemade bakes that can be made almost at the last minute, you really should give this recipe a try.

Makes 15 scones.

Ingredients for wholemeal scones with honey:

• 300 g plain flour
• 160 g wholemeal flour
• 1½ tsp baking powder
• 1½ tsp bicarbonate of soda
• ½ tsp ground cinnamon
• 20 g butter
• ¼ cup (60 ml) runny honey
• 250 ml milk

All ingredients should be at room temperature.

Mix the plain and wholemeal flours with the baking powder, bicarbonate of soda and cinnamon. Add the butter and rub it into the dry ingredients with your fingertips until the mixture resembles breadcrumbs. Add the honey and milk, then quickly bring the dough together, mixing only until the ingredients are combined. The dough should be smooth and soft, and may be slightly sticky.

Transfer the dough to a lightly floured work surface and gently roll it out to approximately 2 cm thick. Cut out rounds approximately 5.5 cm in diameter, ideally using a glass or a cookie cutter with sharp edges. Cut straight down in one decisive movement without twisting the cutter, which will help the scones rise better during baking. Arrange the scones on a baking tray lined with baking paper, leaving a little space between them.

Bake at 220°C for approximately 13–15 minutes, until risen and lightly golden. Serve while still slightly warm.

Enjoy!