Preheat oven to 450 F.
Completely mix the flours, the baking powder, baking soda, and salt in a large mixing bowl.
Mix the honey, cider, and buttermilk in another bowl, we'll get to them later.
Chop the butter up into small pieces, and add to the dry ingredients.
Now go wash your hands, or the next part is as yucky as a slug in a sorrel salad!
Don't be shy, stick your hands in the flour bowl and go butter hunting! Every time you find a big chunk, rub it between your finger and thumbs. Sometimes we want perfect smooth things when we are baking, but this is NOT one of those times.
So, as good as you are at this,don't rub them all away into nothing, you want gravelly bits of butter chunks at the end, and it doesn't matter that some chunks are a little bigger or smaller.
Pour almost all the liquid ingredients into the dry ingredients, keeping about 1/8th of a cup, and add the apples or raisins if you want them.
Mix with a big spoon. We do NOT want a smooth ball of dough, instead we are looking for the two C's, crumbly and clumpy. We want to mix until we get one main ball just barely sticking together with crumbs around it. If it's not quite getting there, add more of the liquid ingredients a little bit at a time and try again. As lemon will tell you with her hair dye, it's berry easy to add it, but it's impossible to take it away.
Sprinkle some flour on a counter or a very large cutting board, and dump the ball of dough onto it. Then dust a little flour on top and smoosh the ball down with your hands into a flat disc. Again, it's actually perfect if it's a little cracked but still holds together, better than it being wet.
Roll it just a little until it's flat and about an inch and a half thick.
Use your cookie cutter and cut out chubby little circles and put them on a baking tray or cookie sheet.
You don't have to, but for a berry beautiful shine every time, beat an egg in a small bowl or mug until smooth, with a splash of water or milk. If you have a pastry brush, lightly paint the top and sides of every scone. If you don't have one, do some finger painting instead.
Bake in center of oven for 14 minutes, or until the tops are all golden brown. Have your assistant check on the oven and remove the scones to cool for a minute.
The scones will keep for a couple days in an airtight container, and they are good cold as well, but I love them when they are hot enough to melt a little butter, especially with jam.