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Honey Scones

  • 0:15 Prep
  • 0:15 Cook


  • Plain flour, to dust
  • 300g (2 cups) self-raising flour
  • 40g butter, chilled, coarsely chopped
  • 65g (1/3 cup) sultanas
  • 125ml (1/2 cup) milk
  • Milk, extra, to brush
  • Butter, extra, at room temperature, to serve
  • Honey, to serve


  • 1
    Preheat oven to 200°C. Dust a baking tray with plain flour. Sift the self-raising flour into a bowl. Use your fingertips to rub butter into the flour until it resembles fine breadcrumbs. Stir in the sultanas. Make a well in the centre and pour in the milk. Use a round-bladed knife in a cutting motion to mix until evenly incorporated and the mixture begins to come together.
  • 2
    Turn dough onto a lightly floured surface and knead until smooth. Use a lightly floured rolling pin to roll out dough until 1.5cm thick. Use a round 4.5cm-diameter pastry cutter to cut 18 scones from the dough. Place on the tray about 1cm apart. Brush with extra milk. Use a sharp knife to score the scones crossways. Bake for 12 minutes or until golden and scones sound hollow when tapped on top. Transfer to a wire rack to cool.
  • 3
    Top with butter and honey to serve.

Source: taste.com.au


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