Pies, Puddings and Pottages

Preheat oven to 200C/400F/gas 6.

Grease the baking sheet with butter.

Put the honey and 3 tablespoons of the milk in the small saucepan and heat lightly while whisking until the honey melts into the milk. Add the remaining milk and set aside.

Sift the flour, salt and baking powder into the large mixing bowl.

Add the butter and rub in to a fine breadcrumb consistency. You can do this in a food processor if you want to save time.

Add the honey and milk mixture and enough cold milk to make a soft but not too sticky dough.

Turn out onto a lightly floured work surface and lightly knead for a few minutes. Avoid overworking the dough or the scones will be tough.

Roll out to 2cm thick.

Cut into triangles and brush the tops with milk.

Place the prepared baking sheet and place in the preheated oven for about 10 minutes or until risen and lightly browned on top.

Remove from the oven and allow to cool for a few minutes if serving warm, or to room temperature.

Serve with butter and jam.