Brie Stuffed Scones with Honey Mustard – Takakau Tīhi Me Te Mōhinuhinu Mīere Me Te Mahitete
Who doesn’t love takakau (scones)!?! 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. I love that scones can be made in minutes and in your hands in under and hour. No kneading, just a gentle bringing together of ingredients that always delivers! I love to add as much flavour to any baked item so these are my Brie Stuffed Scones with a Honey Mustard Glaze. You could try different cheese if you want as well but I love the gooey, rich flavour of brie. Will these be your next Sunday dinner? Serve them by themselves or along side a pumpkin soup or platter of simple sides. I made these with my simple Easy Tomato Chutney!
What if I don’t have any brie cheese?
Kaua e mataku e hoa mā (have no fear friends)! I have made these without any cheese in the centre and they are still so delicious! They work just as well just as honey mustard cheese scones!
Fancy a sweet scone instead? Check out my Date and Orange Scones.
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 mīere (honey)
- 4 tbsp mahitete pū kākano (wholegrain mustard)
- 2 tsp tote (salt, fine)
- 4 C (600 g) puehu parāoa whakatipu (self-raising flour)
- 1 tsp 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)
- 1 C kirīmi (cream)
- ¾ C miraka (milk)
- 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
Ngā Takakau Tīhi – The Cheese Scones
- Pre-heat the oven to 190 °C. Grease a 25 cm x 35 tray with 2 tbsp of oil.
- 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.
- Pour the kirīmi (cream) and miraka (milk) in to the remaining honey mustard mixture. Whakaranuhia – mix to combine and prepare your 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, use a knife or your hands.
- Make a well in the centre of the flour mixture and pour in all of the wet ingredients.
- Gently stir it until just combined. Remember – do not over mix.
- Tip on to the bench and gently bring the ingredients together. If the mixture is super dry after you gently bring it together, add another tablespoon or so of milk. It should not be a super wet mixture.
- Pat the dough in a square and cut into 12 pieces.
- Cut the brie in to 12 equal pieces. Take each piece of pokenga takakau (scone dough) and press a piece of brie in the centre. Gently fold the dough over to encase it, pressing the seams firmly. 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.
- Place the scones on to the oiled tray, 2cm apart. You don't want the tray to be big, it is better for the scones to be slightly close together so they rise well.
- Brush each of the scones with the reserved honey mustard glaze. As an option, top with an extra slice of brie cheese or some grated cheese.
- Bake for 17-20 minutes. Serve immediately with pata (butter) and my Easy Tomato Chutney.
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.
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.
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
So wonderful to hear Caitlin, I am so glad that you and your colleagues enjoyed them! Such a fun recipe to make too!
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.
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!