Brie Stuffed Scones with Honey Mustard Glaze - Takakau Tīhi Me Te Mōhinuhinu Mīere Me Te Mahitete

5 from 2 votes

Brie Stuffed Scones with Honey Mustard Glaze - Takakau Tīhi Me Te Mōhinuhinu Mīere Me Te Mahitete

A light cheese scone with a gooey brie centre, glazed with a wholegrain mustard and honey glaze.

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Prep Time 25

Cook Time 20

Servings large scones

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.