There’s nothing quite like a warm scone – fresh from the oven with a slather of butter and jam. Coming home to some baked goods at the end of the day is just so pleasing, it definitely puts people in a good mood.
Scones are a real traditional Irish thing, just perfect for the week that’s in it! Imagine the delight you could create this St.Patrick’s day, whether you’re home or abroad. You just can’t beat a scone and cup of tea.
There’s nothing complicated about this recipe – and you don’t have to add the dried fruit if it’s not your cup of tea!
Makes: 6 medium sized scones
- 225g of self raising flour
- Pinch of salt
- 2 tablespoons of caster sugar
- 60g of raisins/currants/cranberries. (Raisins are usually my preference)
- 25g of Irish butter
- Some milk (a few splashes)
- Preheat the oven to 220°C.
- Sieve the flour and salt together in a large mixing bowl. Stir in the caster sugar.
- Add the dried fruit and stir through.
- Roughly chop up the butter into cubes. Then start rubbing the butter into the dried mixture with the tips of your fingers.
- Next, start adding a little milk bit by bit – using your hands to bring the mixture into a soft dough.
- Flour a large board or table and knead the dough gently to smooth it out. If you find that the mixture is too sticky, just keep adding a little flour as you knead the dough.
- Roll out the dough to about ”1” thick. Then, using the rim of a teacup or scone cutter – dip it in flour and then start cutting out your shapes.
- Place the scones onto a floured baking tray and brush the tops with a bit of milk or some beaten egg. (optional)
- Bake for about 10-12 minutes until nicely risen and golden brown.
Serve with some butter and jam!