These Brie Stuffed Honey Mustard Scones take a classic scone to a whole new level of deliciousness. Soft, savoury, and slightly sweet, they’re filled with honey mustard flavour throughout the dough and a gooey melted brie centre hidden inside.
Every time I bake these, they disappear fast—not because of me of course, but because of how good they are. They’re quick to make, so there are no excuses… get your bake on!
Why you will love these Brie Stuffed Honey Mustard Scones:
These 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. On Sunday nights though, my Dad would bake fresh scones straight from the oven for a simple family dinner.
It’s such a special memory, and one you can easily create and share with your own whānau (family) too.
More tohutao (recipes):
Want to make scones but craving something sweet? Try my Date and Orange Scones, especially delicious with whipped brown butter or whipped vanilla butter.
Or, if you’re after another savoury bake, my Bacon, Cheese and Chive Savoury Muffins are a perfect option. You can keep them simple or easily elevate them with a few extra touches.
Videography and photography by Sarah Henderson.
INGREDIENTS:
- 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.
HOW TO MAKE THESE DELICIOUS SCONES:
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.
Video
Expert Tips for the Best Brie Stuffed Honey Mustard Scones:
Handle the dough gently:
Use light hands when making scones and avoid overworking the dough. As soon as the ingredients come together, stop kneading—over-mixing will make the scones tough instead of soft and tender.
Adjust the recipe easily:
This recipe makes 12 perfectly sized scones. If you want to make more or less, simply adjust the number of servings in the recipe card and the ingredient quantities will update automatically.
Use the right tray size:
Stick to a 25 x 30 cm tray so the scones bake close together. This helps them rise upwards in the oven, creating light, fluffy scones with a better texture.
Variations:
Add extra cheese:
Mix grated cheddar or parmesan into the dough for an even cheesier scone, or swap brie for camembert for a similar gooey centre. I mean, can you ever have enough tīhi (cheese)? 🧀
Add herbs:
I already use fresh chives or spring onions in this recipe. However, thyme, or parsley mixed through the dough as would add another delicious layer of flavour.
Spicy kick:
Add a pinch of chilli flakes or cayenne pepper for a deeper, slightly spicy flavour contrast.
Swap the filling:
Try using another melty cheese or a soft blue cheese instead of brie for a different flavour profile.
Storage Tips
Serve them fresh for the best experience:
These scones are best enjoyed warm on the day they are baked when the brie centre is soft and gooey.
Room Temperature:
Store leftovers in an airtight container at room temperature for up to 1–2 days.
Reheating Tips:
To reheat, warm gently in the oven or air fryer to bring back their softness and melt the filling again. Avoid overheating, as this can dry them out.
Frequently Asked Questions:
Yes, you can prepare the dough ahead and store it in the fridge for a few hours before baking. For best results, bake just before serving.
This usually happens if the dough is overworked. Mix only until the ingredients come together to keep the scones light and tender.
They can be frozen, but the brie centre may change texture slightly when reheated. If freezing, wrap well and reheat in the oven for best results.
Honey mustard gives the signature flavour, but you can adjust the ratio or substitute with plain honey and a touch of wholegrain mustard if preferred.
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!