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PdfIn a large bowl, add all the dry ingredients together and give it a good stir. Then add the honey and a little of the buttermilk at a time. You may not need to use all of it. You're aiming for a sticky but workable dough.
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, these are your farls.
Warm a dry cast-iron skillet or griddle over low heat. Lightly dust the base with flour, then 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 damson jam.