Irish Honey Scones — A Sweet Little Taste of Home

 

These Irish Honey Scones are such a lovely treat. Light, tender, and gently sweetened with honey, they’re the kind of scone that makes a quiet morning feel like a moment worth savoring.

They are beautifully unfussy — just everyday ingredients coming together to create something soft, golden, and perfect for spreading with butter while still warm. They’re wonderful with a cup of tea, ideal for an afternoon pick‑me‑up, and exactly the sort of bake that brings a touch of old‑fashioned charm into the kitchen.

If you enjoy cozy, homemade recipes that feel both nostalgic and doable, these scones are a beautiful place to start. A little sweetness, a little comfort… and a whole lot of heart.

 

I always like to bake us something special to enjoy with an afternoon cuppa at the weekend.  Sometimes its a muffin, sometimes a biscuit/cookie and sometimes . . .  like today  . . .  its a delicious scone!

We love these Irish Honey Scones.  They are like the country cousin of the city scone.  They are plain . . . and unassuming. Filled with whole wheat nuttiness  . . . and the goodness of  real butter . . . the gentle sweetness of honey and milk  . . . their simplicity might lead one to believe that they are nothing special.

I served these warm from the oven with cold butter and my homemade pear and saffron jam.  

The Irish know how to make beautiful scones.  They really do. They have the great ability to take something simple and turn it into something that is gorgeously unforgettable.

I can't wait to sit down have another one of these.  I had not baked them in a very long time.  As I ate the first one I just had to ask myself why didn't I bake these more often. There's no excuse really  . . . I am making a note to myself to bake them more often in the future.  

I think of all the scones I bake, these ARE my favorite ones. 

   

INGREDIENTS NEEDED TO MAKE IRISH HONEY SCONES

Simple ingredients put together in the most delicious way. That is the way of the Irish.

• 115g plain whole meal (whole wheat) flour (generous 3/4 cup whole wheat)
• 115g plain white flour (generous 3/4 cup)
• 2 tsp baking powder
• pinch salt
• 85g butter, softened (6 TBS)
• 1 TBS soft light brown sugar
• 2 TBS clear liquid honey
• 3 fluid ounces milk

 

INGREDIENTS NOTES

Do not sift the flours.  Sifting will remove the lovely bits that give whole meal flour its beautiful texture and nutty flavor. Simply whisk them together evenly with a wire whisk. Do NOT use self-rising flour in this recipe.

Test your baking powder for freshness.

I use salted butter as that is the only butter I keep in the house. It works fine and I have never found these scones, which are a real favorite, to be overly salty.

Use a nice flavored fruity/floral honey. If you can get clover honey, it's the best.

I use whole milk. Use a glass liquid measuring cup to measure out the fluid ounces. This will be clearly marked on the glass.

 

HOW TO MAKE IRISH HONEY SCONES

These are not really all that difficult to make at all. Just follow the instructions to the letter and you should have a lovely scone at the end.

1. Preheat the oven to 200*C/400*F/ gas mark 6. Butter a baking sheet. Set aside. (Alternately you can line the baking sheet with baking parchment.)
2. Sift the white flour into a bowl. Stir in the whole meal flour. Whisk in the baking powder and salt. (I use a wire whisk and make sure everything is evenly combined.)
3. Rub in the butter with your fingertips until the mixture resembles fine bread crumbs. Stir in the brown sugar. (The sugar is not added until after you have the crumbs. Just stir it in with a fork.)
4. Stir together the honey and milk until the honey is dissolved. (It might help to heat the milk slightly if your honey is not liquid. Cool before adding to the dry mixture.)
5. Reserving some for glazing, add enough of the mixture to the flour/butter mixture to make a soft dough.
6. Shape into a 7 inch flat round on the prepared baking sheet. Lightly score into 8 wedges with a sharp knife. (Cut almost all the way to the bottom, but not quite through completely.)
7. Bake for 15 to 20 minutes.
8. Remove from the oven and brush the remaining milk/honey mixture on top. Return to the oven and bake for a further 5 to 10 minutes, until golden. (They should be golden brown on top and golden on the bottoms.)
9. Remove from the oven, break into wedges and serve warm with butter. (Jam and whipped/clotted cream also go very well.)

 

HINTS AND TIPS FOR MAKING GREAT SCONES

If you follow my hints and tips, you cannot go wrong!  I promise you scone success every time!  The perfect scone is crisp and almost caramelized on the outsides, and tender and buttery inside. These hints and tips apply to most scone recipes, both savory and sweet! 

1.  Always use cold butter, or even frozen butter. This will give your scone a much better rise.  As the scones bake the cold butter, melts and creates lovely buttery air pockets. (This particular recipe is an exception and uses softened butter.)

2.  Never overwork the dough.  Use as light a touch as possible. Overworking the dough toughens the scone.  This is the same for biscuits as well. If using a cutter do not twist the cutter when you cut or you will end up with lopsided scones.

3.  If you have enough time, it is helpful to chill the scones for about 10 minutes prior to baking them.  Although not specifically necessary this will help to relax the gluten in the flour somewhat and give a nice tender texture and also ensures that your butter stays nice and cold.

4.  For crisp sides leave at least two inches of space between each scone.  For softer sides, crowd them closer together. Personally, I like crisp sides. (Unless you are baking scones in the round such as in this recipe.)

5. If using fresh fruit in scones, try not to use fruit that it too juicy.  This will mess with the integrity of your bake if the fruit is too wet.  Rinse and dry it really well prior to using it.  I like to use paper towels. Also if using loose frozen fruit, use it frozen.  Do not thaw it out first. 

6.  Don't overbake the scones.  Overbaking will make them really dry. Scones are done with they are a light golden brown on the bottom. If you are in doubt, break one open. They should not appear doughy or wet inside.  They should be slightly moist and tender.

 

FREQUENTLY ASKED QUESTIONS

CAN THESE BE MADE AHEAD OF TIME?

You can certainly make these ahead of time. Follow the recipe up to the baking step, then freeze the prepared dough wedges on a baking sheet. Once frozen, remove and store in an airtight container. They will keep in the freezer for two to three months. When ready to serve, remove and thaw in the refrigerator overnight. Bake as directed, or place the frozen scones on a baking sheet and bake in the preheated oven at 400 degrees for a little over 20 minutes.

WHAT IS THE DIFFERENCE BETWEEN SCONES & BISCUITS?

Whilst they may look very similar, they are not the same. Scones traditionally will include eggs in the dough, while biscuits don't.  You will find the odd scone recipe which doesn't use eggs. Biscuits generally have a flaky texture and are best eaten warm. Scones have a drier crumb and are usually eaten cold. When making biscuits the fat is usually cut in, while in scones most recipes will call for you to rube the butter into the flour mixture with your fingertips.

WHAT IS THE IMPORTANCE OF THE BUTTER BEING COLD?

Cold butter is best for scones because butter quickly melts in the oven. Icy butter takes longer to melt, creating pockets of air where the pieces of butter once were, producing  a much nicer finish.

DO I NEED TO USE WHOLE MEAL FLOUR?

Yes, it is integral to the success of this recipe. It adds a lovely nutty flavor to the finished product and a beautiful color.

WHAT KIND OF HONEY SHOULD I USE?

I like to use a liquid honey. Use a quality and well flavored honey with a floral bouquet, such as a clover honey.

  

A FEW OTHER SCONE RECIPES TO ENJOY

I have never met a scone I did not fall in love with. Here are a few other favorite scone recipes you might also enjoy baking!

CLASSIC ENGLISH SCONES -   The absolute best. These are the classic scone that you will see on offer in most tea rooms all across the UK.  Tall, light and studded with raisins, these are beautiful served with clotted cream, jam and steaming hot cups of tea.  These are scone perfection and I have included a complete tutorial on scone making. You cannot go wrong! 

OATY CINNAMON SCONES - These smell heavenly when they are baking. These scones are filled with the goodness of whole wheat and rolled oats, as well as the other ingredients.  They are flaky and delicious! They are also glazed with a cinnamon glaze that you apply while the scones are warm and fresh from the oven.  Just pour it over.  Let it get into all of  the nooks and crannies

 

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Yield: Makes 8

Author: Marie Rayner

Irish Honey Scones

Prep time: 15 MinCook time: 30 MinTotal time: 45 Min

Tasty and wholesome scones, sweetened and glazed with honey. Delicious! Serve with cold butter and jam, and cream if you have it, for a real treat!

Ingredients

• 115g plain whole meal (whole wheat) flour (generous 3/4 cup whole wheat)
• 115g plain white flour (generous 3/4 cup)
• 2 tsp baking powder
• pinch salt
• 85g butter, softened (6 TBS)
• 1 TBS soft light brown sugar
• 2 TBS clear liquid honey
• 3 fluid ounces milk

Instructions

1. Preheat the oven to 200*C/400*F/ gas mark 6. Butter a baking sheet. Set aside.
2. Sift the white flour into a bowl. Stir in the whole meal flour. Whisk in the baking powder and salt.
3. Rub in the butter with your fingertips until the mixture resembles fine bread crumbs. Stir in the brown sugar.
4. Stir together the honey and milk until the honey is dissolved.
5. Reserving some for glazing, add enough of the mixture to the flour/butter mixture to make a soft dough.
6. Shape into a 7 inch flat round on the prepared baking sheet. Lightly score into 8 wedges with a sharp knife.
7. Bake for 15 to 20 minutes.
8. Remove from the oven and brush the remaining milk/honey mixture on top. Return to the oven and bake for a further 5 to 10 minutes, until golden.
9. Remove from the oven, break into wedges and serve warm with butter.

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