Rosemary and Honey Scones

Ingredients

• Scant 3½ cups (450g) all-purpose flour, plus extra for dusting
• 1 tablespoon baking powder
• 3¼ tablespoons (40g) granulated sugar
• ¼ teaspoon salt
• 1 cup (220g) cold unsalted butter, diced
• 1½ tablespoons finely chopped rosemary
• Generous ½ cup (130ml) milk
• 1 egg
• 1½ teaspoons honey
• Glaze
• 2 tablespoons honey
• 3 tablespoons water
• 2 sprigs rosemary
• To serve
• Salted butter or clotted cream
• Honey, for drizzling