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Close up shots of golden baked brie stuffed honey mustard scones with speckles of mustard seeds on top.
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5 from 2 votes

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

A light cheese and onion scone with a gooey brie centre, glazed with a wholegrain mustard and honey glaze.
Course Breakfast, Snack
Cuisine Scones
Keyword best cheese scone recipe nz, Brie and Honey Mustard Cheese Scones, Brie Scones, Brie Scones NZ, cheese biscuits nz, Cheese Scones, goeey cheese scone recipe nz, goeey cheese scones nz, maori kai, savoury scone, scone recipes nz, te reo Māori
Prep Time 25 minutes
Cook Time 22 minutes
Total Time 47 minutes
Servings 12 large scones

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.