Honey Wholemeal Scones
Indulge in the wholesome goodness of these honey wholemeal scones, a delightful fusion of earthy wholemeal flour and natural sweetness from honey. Perfectly crumbly yet tender, these scones are made with a mix of wholemeal and all-purpose flour for a balanced texture, while a touch of cold butter creates those luscious, flaky layers. Brushed with a golden egg wash and optionally adorned with rolled oats or a dusting of extra flour, they bake to perfection in just minutes. Whether served warm with a dollop of butter, a drizzle of honey, or your favorite jam, these honey wholemeal scones are an effortless yet impressive treat for breakfast, afternoon tea, or a cozy snack. Quick to prepare and irresistibly satisfying, this recipe is a must-try for any home baker embracing the charm of rustic, homemade delights.
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Recipe Information
Ingredients
- 250 g Wholemeal flour
- 50 g All-purpose flour
- 2 tsp Baking powder
- 0.5 tsp Salt
- 80 g Unsalted butter (cold, cubed)
- 180 ml Milk
- 3 tbsp Honey
- 1 whole Egg (beaten, for egg wash)
- 1 tbsp Optional: Rolled oats or additional wholemeal flour
Instructions
Preheat your oven to 200°C (400°F) and line a baking tray with parchment paper.
In a large mixing bowl, whisk together the wholemeal flour, all-purpose flour, baking powder, and salt.
Add the cold, cubed butter to the dry mixture. Using your fingertips or a pastry cutter, work the butter into the flour until it resembles coarse breadcrumbs.
In a separate bowl or jug, mix the milk and honey until the honey is fully dissolved.
Gradually pour the milk and honey mixture into the dry ingredients, stirring with a fork or spoon until the dough comes together. Avoid overmixing; the dough should be soft but not sticky.
Turn the dough out onto a lightly floured surface and gently knead 2-3 times to bring it together. Pat it out to a thickness of about 2.5 cm (1 inch).
Using a round 6 cm (2.5 inch) cutter, cut out scones and place them on the prepared baking tray. Re-roll the dough scraps as necessary, but handle the dough gently to avoid tough scones.
Brush the tops of the scones with the beaten egg for a golden glaze. Optionally, sprinkle with rolled oats or dust lightly with wholemeal flour for added texture and presentation.
Bake in the preheated oven for 10-12 minutes, or until the scones are risen and golden brown on top.
Transfer the scones to a wire rack to cool slightly before serving. Enjoy warm with butter, honey, or your favorite toppings.
Nutrition Facts
Calories |
252 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 10.4 g | 13% | |
| Saturated Fat | 5.9 g | 30% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 47 mg | 16% | |
| Sodium | 278 mg | 12% | |
| Total Carbohydrate | 35.7 g | 13% | |
| Dietary Fiber | 3.6 g | 13% | |
| Total Sugars | 7.7 g | ||
| Protein | 6.4 g | 13% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 44 mg | 3% | |
| Iron | 1.6 mg | 9% | |
| Potassium | 167 mg | 4% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
