Honey and Pine Nut Swirl Scones

Honey and pine nuts are a superb combination that elevates a simple, old school scone dough – true comfort eating. Work quickly but gently to produce swirl scones that have a light and fluffy texture once cooked.

Makes 8

2 well-rounded cups plain flour

2 heaped teaspoons baking powder

90g butter, diced

1 free-range egg

1 cup milk, plus 1 tablespoon for brushing

Filling

60g butter, softened

4 tablespoons Woodland’s honey

4 tablespoons Pinoli pine nuts

Heat the oven to 200°C. Line a 20cm or 21cm round tin with baking paper.

Make the filling, mix together the softened butter and the honey then fold in the pine nuts. Set aside.

Sift the flour and baking powder into a bowl. Add the butter and rub in with your fingertips, shaking the bowl from time to time to bring any larger lumps of butter to the surface.

Lightly whisk the egg and milk together, then pour over the flour mixture. Mix together using a knife, until a soft dough forms. If the mixture is sticky you can add extra flour, but a soft dough gives an excellent texture to the cooked swirl scones.

Tip out on to a lightly floured bench and roll or pat out the dough into a rough rectangle, keeping a good thickness. Spread the honey mixture over the dough leaving about 2.5cm around the edges. Roll up as you would a sponge roll or roulade and cut into 8 even slices. Put in the prepared tin keeping them close up together. Brush with the extra milk.

Put in the oven and bake for 15 minutes or until golden and well- puffed.

Serve swirl scones warm and buttered, if wished.

They will still be great the next day too.