HomeFood & drinkSweet white breakfast scones

Sweet white breakfast scones

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Origin of dish:  UK
Type of cooking:  Oven
 
Preparation time: 30 minutes
Cooking time: 12 minutes
 
Ingredients (for 12 people) :

    - 900g (2lb) plain white flour
    - A pinch of salt
    - 50g (2oz) caster sugar
    - 3 heaped tsp baking powder
    - 175g (6oz) Kerrygold block cut in to roughly 1cm (½ inch) cubes
    - 3 eggs
    - 425 ml (¾ pint) milk
    - 150g (5oz) chopped raspberries / blackberries / blueberries, or 100g (4oz) dried fruit such as
    sultanas, raisins, dried cranberries, dried cherries or chopped dates

Method:

Preheat the oven to 220°C / fan oven 200°C /Gas Mark 7.

Sift all the dry ingredients, along with the fruit you have chosen into a large mixing bowl.

Add the butter to the mixture and rub in with your fingertips until the mixture looks like
breadcrumbs.

In a separate bowl, whisk together the eggs and milk. Make a well in the centre of the flour,
then pour in enough egg and milk mixture to make a soft dough, using your hands to mix together. It should be quite soft but not sticky.

Turn the mixture out onto a floured board. Knead gently, then roll out to a round about 2.5cm (1 inch) thick.

Use a round scone or cookie cutter to stamp out the scones and place on to greased baking
sheets.

Brush each scone with a little milk mixture, then sprinkle with caster sugar.

Place in the oven and bake for 10-12 minutes.

When they are risen and golden, remove from the oven and cool on a wire rack.

Serve cut in half, spread with Kerrygold and strawberry jam.
Recipe shared by soFeminineTeam
Recipe(s) from the same person
Advice: This recipe is from Kerrygold UK.

User comments

 
another free recipe every day






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