Irish Country Scones

Rustic Irish Scones, crumbly, buttery, delicious with some cream and homemade jam.

While there are many types of scones, in my opinion, none beat the traditional Irish Scone. A staple of my time at Miss Marples Tea Rooms, making them fresh every morning to greet the guests, often times they were sold out within the hour, and we would have to make more to keep up with demand.

Ingredients:

• 4 Eggs

• 900g Self Raising Flour

• 180g Sugar

• 180g Butter

• A splash of milk for texture

Method:

Rub in the butter and flour until a breadcrumb texture.

Add the sugar and mix to combine.

Add eggs one at a time until a dough forms.

Add milk slowly until a workable dough forms.

Add the dough to a floured work surface and pat the dough to spread to the desired thickness, about 1”.

Cut out the scones, and place on a baking sheet, brushing the top with milk.

Combine the dough and continue to cut out scones until no dough is left.

Bake at 180C for about 12 minutes or until golden brown.

For Fruit Scones add 100g of Dried Sultanas to the dough and mix through.