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Honey and apple scones

For a deliciously sweet twist on a simple scone recipe, give these fruity versions a try. Full of grated apple and sweetened only with honey (both in it and on it), they're perfect for an indulgent afternoon treat with lashings of butter or a dollop of clotted cream.

  • 15 minutes prep. time
  • 10–15 minutes cooking time
  • Serves 12
  • Cakes, bakes & desserts
Honey and apple scone with jar of honey and two apple fizz drinks on the side
Honey and apple scones served with clotted cream | © National Trust/William Shaw


  • 675g self-raising flour
  • 175g butter or margarine
  • 100g honey
  • 125g apple, grated
  • 1 egg
  • 150ml milk


Recipe tips

Use a cooking apple variety like Bramley, as normal eating apples tend to lose their flavour when cooked. If you don't have a cutter, split the dough into three equal balls, flatten slightly then cut each into four triangles to give you 12 scones in total.

Step 1

Preheat your oven to 180°C (160°C fan/gas mark 4).

Step 2

Place the flour and butter or margarine into a large bowl and rub together with your fingertips until the mix resembles fine breadcrumbs. Alternatively, place these ingredients in the bowl of your food mixer, attach a beater and mix on low until you've achieved the same result.

Step 3

Make a well in the centre of this mixture and add 75g of the honey and all the grated apple.

Step 4

Add the egg and two thirds of the milk. Using your fingers, bring the ingredients together until you have a soft, pliable dough. Add additional milk if the dough feels too dry. Alternatively, mix with the beater in your food mixer until you achieve the same results.

Step 5

Liberally sprinkle flour over your worktop and place the dough on top. Use a rolling pin to roll out the dough to around 3cm thick.

Step 6

Use a 7cm cutter to cut out your scones. Gather up the trimmings and repeat until you have 12 scones.

Step 7

Place the scones on a lined tray and brush the tops with the remaining milk. Place into the oven for 10–15 minutes, or until risen and golden.


Step 8

Remove from the oven and while the scones are still hot, brush with the remaining 25g of honey. Leave to cool.

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