Origin of dish:
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Type of cooking:
Preparation time: 30 minutes
Cooking time: 12 minutes
Ingredients (for 12 people) :
- 900g (2lb) plain white flourMethod: Preheat the oven to 220°C / fan oven 200°C /Gas Mark 7.
- 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
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
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
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.