Honey Scone Ring Recipe

For the dough:
100 g/4 oz butter or margarine

350 g/12 oz/3 cups self-raising (self-rising) flour
A pinch of salt
1 egg
150 ml milk
For the filling:
100 g/4 oz butter or margarine, softened
60 ml/4 tbsp clear honey
15 ml/1 tbsp demerara sugar

Method:

To make the dough, rub the butter or margarine into the flour and salt until the mixture resembles  breadcrumbs. Beat together the egg and milk, then mix enough into the flour mixture to make a soft dough. Roll out on a lightly floured surface to a 30 cm/12 in square.

To make the filling, cream together the butter or margarine and honey. Reserve 15 ml/1 tbsp of the mixture and spread the rest over the dough. Roll up like a Swiss (jelly) roll, then cut into eight slices. Arrange the slices in a greased 20 cm/8 in cake tin (pan), seven around the edge and one in the centre. Spread with the reserved honey mixture and sprinkle with sugar. Bake the scone (biscuit) in a preheated oven at 190°C/375°F/gas mark 5 for 30 minutes until golden brown. Leave to cool in the tin for 10 minutes before turning out on to a wire rack to finish cooling.