Griddle scones with honey

aftternoon tea butter cardamom honeycomb light muscovado sugar self-raising flour

N/A

Makes 12

Source

Ingredients

200g self-raising flour

½ tsp ground cardamom (about 10 pods, ground)

25g butter

25g light muscovado sugar

1 egg

about milk

butter and a honeycomb or jar of honey, to serve

Method

Put the flour and cardamom in a bowl and rub in the butter. Add sugar. Beat the egg in a measuring jug, then pour in milk to make it up to 100ml/3½fl oz. Pour into the bowl gradually, stirring first with a knife then with your hands, to make a soft, not sticky, dough. Knead until smooth on a floured work surface.

Divide the dough into three and roll into circles the thickness of a £1 coin. Cut each into quarters. Heat a heavy-bottomed frying pan to medium hot. Cook the scones in batches for a couple of mins each side, until golden brown. Serve, spread with butter and drizzled with honey.