Honey is completely fermentable, so I am not sure how much of that aroma would make it through the fermentation process. I have not brewed with honey yet, though, so I really do not know how that would work. I am interested to see what some of the more experienced brewers have to say about that idea.
"Give a man a beer, and he will waste an hour. Teach a man to brew, and he will waste a lifetime!" Bill Owen