1.Preheat oven to 220°C (200°C fan-forced). Grease deep 19cm-square cake pan.
2.Sift flour, cinnamon and sugar into large bowl,; rub in butter with fingertips. Add muesli.
3.Make a well in centre of flour mixture, add honey and milk. Using a knife, “cut” the milk through the flour mixture to mix to a soft, sticky dough. Knead dough on floured surface until smooth.
4.Press dough out to 2cm thickness. Dip 4.5cm cutter into flour, cut as many rounds as you can from the piece of dough. Place scones side by side, just touching, in pan Gently knead scraps of dough together, repeat pressing and cutting of dough. Place in same pan. Brush tops with a little extra milk.
5.Bake scones about 15 minutes or until browned and scones sound hollow when tapped firmly on the top with fingers
When a recipe says “cut” the liquid through the dry ingredients, it means don’t stir, just use a knife quickly and lightly to draw the knife through the flour, so moistening the dry ingredients as lightly as possible. This is done to stop you overworking the flour — which causes tough scones.