These Brie Stuffed Honey Mustard Scones are elevated to a different level of tasty. Every time I make them, people fall in love...not with me of course but with these flavoursome scones. Honey mustard is mixed in to the dough and is also used as a glaze. Brie cheese is also baked inside to reveal a gooey centre. These are whipped up in no time so there are no excuses, get your bake on.
These Brie Stuffed Honey Mustard Scones will become a whānau (family) favourite in no time. I grew up on a beautiful farm in Te Wai Pounamu (South Island) where my Māmā (Mum) did most of the cooking and baking. However, Sunday night was when my Dad would be in the kāuta (kitchen) and we would eat his fresh scones straight out of the oven for a simple dinner. It is such a wonderful memory and can be one that you can inject to your whānau (family) too.
More tohutao (recipes) to try:
Want to make scones but want one of the sweet variety? Check out my Date and Orange Scones, they are so delicious with Whipped Brown Butter or Whipped Vanilla Butter. Or are you looking for another savoury recipe? Do you need a savoury hit? Then make my Bacon, Cheese and Chive Savoury Muffins, keep them plain or elevate them in a few simple steps.
Videography and photography by Sarah Henderson.
INGREDIENT TIPS FOR THE BRIE STUFFED HONEY MUSTARD SCONES:
- Honey: Any honey can be used in this recipe. If you are using mānuka, the flavour will be more pronounced so you may want to use slightly less.
- Mustard: Wholegrain mustard is best because it has the best flavour and texture. I haven't tried it with American mustard but if that is all you have, go for it and let me know how it tastes!
- Cream: The cream gives a wonderful lightness to this scones.
- Self-raising flour: I like using self-raising flour in scones because it keeps them light and fluffy. However if you don’t have any replace it 4 C of plain flour and 5 teaspoon of baking powder.
- Brie Cheese: Double brie cheese is best in this recipe as it is super gooey when baked however, any camembert or brie cheese will work just fine.
Expert Tips:
Remember to use light hands when making scones. Don’t knead it for too long as it will cause your scones to be tough, as soon as the ingredients are combined, stop kneading.
This recipe makes 12 perfect sized scones. If you want to increase the recipe, go to the recipe card and press the number next to ‘servings’. Then adjust the number to how many you want to make.
Stick to the 25 x 30 cm tray size because this allows the scones to bake closely together which helps them rise well in the oven.
STEP BY STEP INSTRUCTIONS FOR THE LEMON MERINGUE PIE:
Note: The full recipe card with the full list of ingredients, instructions and step by step video are found at the bottom of this page.
1. Preheat the oven:
Preheat the oven to 190 °C. Grease a 25 cm x 35 tray with 2 tablespoon of oil.
2. Make the Honey Mustard:
Add the mīere (honey) to a medium pot or a bowl. Gently melt it on the stove or in the microwave until it is runny. Remove from the heat. Add the mahitete (mustard) and tote (salt) in to the mīere (honey). Whakaranuhia – mix to combine.
Remove 3 tablespoon of the honey mustard mixture and put it aside for glazing the scones.
3. Add the Cream and Milk:
Pour the kirīmi (cream) and miraka (milk) in to the remaining honey mustard mixture. Whakaranuhia – mix to combine and prepare your dry ingredients.
4. Prepare the Dry Ingredients:
To a large bowl, add the puehu parāoa whakatipu (self-raising flour), pēkana paura (baking powder) and tīhi kua waruwarutia (grated cheese).
Finely chop the puna riki (spring onions) and add them to the flour mix. Whakaranuhia – mix to combine, using a knife.
5. Combine the Wet and Dry Ingredients:
Make a well in the centre of the flour mixture and pour in the creamy honey mustard mixture.
Gently stir it until just combined. Remember – do not over mix.
6. Gently Knead the Dough:
Tip on to the bench and gently knead. Don’t knead it for too long as it will cause your scones to be tough, as soon as the ingredients are combined, stop kneading.
7. Cut the Dough:
Pat the dough in a to square, around 3 cm thick. Cut the dough into 12 equal pieces.
8. Cut the Brie Cheese:
Cut the brie in to 12 equal pieces.
9. Fill the Dough with Brie:
Take each piece of pokenga takakau (scone dough) and press a piece of brie in to the centre. Gently fold the dough over to encase it, pressing the seams firmly.
10. Shape the Scones:
Flip it over and shape in to a circle with your hands.
Repeat this process until each takakau (scone) is filled. Each scone should be around 3 cm high because they spread in the oven as they bake.
11. Add the Scones to a tray:
Place the scones on to the oiled tray, 2cm apart.
12. Add the Honey Mustard Glaze:
Brush each of the scones with the reserved honey mustard glaze.
13. Bake the Scones:
Bake for 17-20 minutes or until the scones springs back when pressed.
Serving Instructions:
These are best eaten warm from the oven while the cheese is gooey.
I serve these with pesto and fresh tomato or with pata (butter) and my Easy Tomato Chutney.
If you have any left over, pre-cut them and freeze them in a plastic bag. Toast them as you wish.
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DID YOU ENJOY THIS RECIPE?
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Brie Stuffed Scones with Honey Mustard Glaze - Takakau Tīhi Me Te Mōhinuhinu Mīere Me Te Mahitete
Ingredients
Ngā Takakau Tīhi - The Cheese Scones
- ⅓ C (100 g) mīere (honey)
- 4 tablespoon (60 g) mahitete pū kākano (wholegrain mustard)
- 1 ¼ (7 g) tote (salt, fine)
- 1 C (250 ml) kirīmi (cream)
- ¾ C (185 ml) miraka (milk)
- 4 C (600 g) puehu parāoa whakatipu (self-raising flour)
- 1 teaspoon pēkana paura (baking powder)
- 150 g (1 ½ C) tīhi kua waruwarutia (grated cheese, I like a pizza mix but use what you have)
- 3 punua riki (spring onions, green and white part)
- 120 - 200 g tīhi brie (brie cheese, I like a double cream version for extra melty action) You choose the amount of cheese you want, anything between 120 g - 200 g is fine!
Instructions
Preheat the oven:
- Preheat the oven to 190 °C. Grease a 25 cm x 35 tray with 2 tablespoon of oil. You don't want the tray to be big, it is better for the scones to be slightly close together so they rise well.
Make the Honey Mustard:
- Add the mīere (honey) to a medium pot or a bowl. Gently melt on the stove or in the microwave until it is runny. Remove from the heat.
- Add the mahitete (mustard) and tote (salt) in to the mīere (honey). Whakaranuhia - mix to combine.
- Remove three tablespoons of the honey mustard mixture and put it aside for glazing the scones.
Add the Cream and Milk:
- Pour the kirīmi (cream) and miraka (milk) in to the remaining honey mustard mixture. Whakaranuhia - mix to combine and prepare your dry ingredients.
Prepare the Dry Ingredients:
- To a large bowl, add the puehu parāoa whakatipu (self-raising flour), pēkana paura (baking powder) and tīhi kua waruwarutia (grated cheese).
- Finely chop the puna riki (spring onions) and add them to the flour mix. Whakaranuhia - mix to combine, using a knife.
Combine the Wet and Dry Ingredients:
- Make a well in the centre of the flour mixture and pour in creamy honey mustard mixture
- Gently stir it until just combined. Remember - do not over mix.
Gently Knead:
- Tip on to the bench. Don’t knead it for too long as it will cause your scones to be tough, as soon as the ingredients are combined, stop kneading.
Cut the Dough in to 12 Pieces:
- Pat the dough in a square, around 3 cm thick. Cut the dough into 12 equal pieces.
Cut the Brie Cheese:
- Cut the brie in to 12 equal pieces.
Add the Brie Cheese in to the Scones:
- Take each piece of pokenga takakau (scone dough) and press a piece of brie in to the centre. Gently fold the dough over to encase it, pressing the seams firmly.
Shape the Scones:
- Flip it over and shape in to a circle with your hands.
- Repeat this process until each takakau (scone) is filled. Each scone should be around 3 cm high.
Add the Scones to the tray:
- Place the scones on to the oiled tray, 2cm apart.
Add the Honey Mustard Glaze:
- Brush each of the scones with the reserved honey mustard glaze.
- Bake for 17-20 minutes or until the scones springs back when pressed.
Serving Instructions:
- These are best eaten warm from the oven. I serve these with pesto and fresh tomato or with my my Easy Tomato Chutney. .If you have any left over, pre-cut them and freeze them in a plastic bag. Toast them as you wish.
Jennifer Pongi
These Brie stuffed scones were amazing and a hit with the family. Still yummy the next day warmed up in the microwave. Think this would even be nice with cranberry jam.
Naomi Toilalo WhānauKai
I love reading your comments Jennifer! THANK YOU! So glad you enjoyed these scones, my whānau love them too, cranberry jam would be perfect aye! Such a good idea. E mihi ana.
Caitlin
These scones were truly delicious and the recipe was so easy to follow. I've never made scones before and they came out perfect. My colleagues were raving about them
Naomi Toilalo WhānauKai
So wonderful to hear Caitlin, I am so glad that you and your colleagues enjoyed them! Such a fun recipe to make too!
Sam
These scones are now part of my ongoing recipe I make when friends/family come over & basically I’m making them now so I can show off!! They are that good!!
Everyone who has eaten them never just have one scone and the feedback has been 100% great.
They are easy, quick & affordable to make which is an added bonus to how amazing they taste.
We have eaten them on their own, with butter and with chutney….any which way is great.
Naomi Toilalo WhānauKai
Yesssss - they are so delicious aye! This whole review makes me so happy, thank you Sam for sharing your loved for this recipe by making it for your love ones!