Sort ingredients
cburns1
QR Code
Listen
Pdf
In a large bowl, add all the dry ingredients together and give it a good stir.
Add the honey and a little of the buttermilk at a time, aiming for a sticky but workable dough. You may not need to use all of it.
Turn the dough out onto a well-floured surface and shape it into a round about 3 cm (1¼ in) thick.
Dust your knife with flour and cut into four equal wedges (farls).
Warm a dry cast-iron skillet or griddle over low heat and lightly dust the base with flour.
Place the farls in the pan, cover with a lid, and cook for about 10 minutes until golden on the underside.
Flip and cook for another 10–12 minutes, or until firm and cooked through.
If they're thick, stand them briefly on their sides to toast the edges.
Cool on a wire rack and wrap in a clean tea towel.
Serve with salted butter and jam.