Traditional Irish Scones

• Vegetarian

• Refrigerated

  • 1 Egg, whole

• Baking & Spices

  • 5 level tsp Baking powder
  • 3 1/2 cups Flour
  • 1 Milk to glaze
  • 1 Generous pinch Salt
  • 1/4 cup White sugar

• Dairy

  • 1 stick Butter, salted
  • 2 oz Double cream
  • 7 oz Whole milk

Found on biggerbolderbaking.com

Ingredients

• 3 ½ cups (1 lb/ 16oz ) Flour (all purpose/plain)
• 5 level tsp Baking powder
• 1 Generous pinch Of salt
• ¼ cup (2 oz/60g) white sugar
• 1 stick (4 oz/ 125g) cold salted Butter,
• 1 Whole egg
• 2 oz Double cream
• 7 oz whole milk
• Milk to glaze

Directions

• In a large bowl mix the dry ingredients together
• Rub in the cold butter with your fingers until it resembles breadcrumbs.
• If adding dried fruit eg. Raisins, berries, citrus rind, chocolate chips add them now before you add liquid
• Mix your egg with the milk and cream and pour into your flour mix (if you don’t have cream you can use only milk)
• With an open hand mix loosely your scone mix until your dough forms. The bowl should be clean from the dough
• Turn your dough onto a floured work surface
• Knead lightly to give your dough a smooth surface
• Pat your dough down with your hand until around 1 inches thick
• With a scone cutter cut out your lovely little scones. You will have around 12
• Put on a baking tray, glaze the tops of your scones with some milk to give them a golden top when baked
• Bake at 350oF (18OoC) for 35 minutes.
• Enjoy with Irish butter, jam and freshly whipped cream. Scones are best eaten the day they are baked but the next day you can pop them back in the oven to freshen them up again.