Irish Fruit Scones

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

Ingredients:

•  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)

Method:

1. Preheat the oven to 220°C.
2. Sieve the flour and salt together in a large mixing bowl. Stir in the caster sugar.
3. Add the dried fruit and stir through.
4. Roughly chop up the butter into cubes. Then start rubbing the butter into the dried mixture with the tips of your fingers.
5. Next, start adding a little milk bit by bit  –  using your hands to bring the mixture into a soft dough.
6. 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.
7. 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.
8. Place the scones onto a floured baking tray and brush the tops with a bit of milk or some beaten egg. (optional)
9. Bake for about 10-12 minutes until nicely risen and golden brown.

Serve with some butter and jam!

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