IRISH SCONES

Scones 
are usually served during tea time.

I love it warmed,
and with a good spread of butter and jam.

It is a quick bread, baked mildly sweet.
Some like it plain,
but I like it with raisins or cranberry.

I have adapted this recipe from Gemma Stafford.

Irish Scones

340g self-raising flour

80g cold butter

1.5 tsp baking powder

50g sugar

50g raisins/cranberries/sultanas

150g milk

1 egg, beaten

1. sift together self-raising flour & baking powder. 

2. cut cold butter, and rub into the sifted flour, until resembles course breadcrumbs

3. stir in dried fruits

4. in another bowl, whisk egg and milk until thoroughly combined

5. pour enough egg mixture into the flour and stir until a soft dough is formed.

    You may not use up all the milk. Keep the remaining for brushing 

6. transfer the dough to a floured surface and pat to 1.5" thick

7. cut scones out & place on a parchment lined baking tray

8. brush top with the remaining milk

9. bake in preheated oven, 210'C for 25-30min until golden brown.

Note:

The scones will be lighter and softer if

1) the butter is cold, make sure it does not melt

2) you handle the dough lightly and gently