With my Irish heritage, I always love to find dishes and recipes that remind me of home. One of the huge differences I noticed when moving across the water was that in Ireland you never really just have a cup of tea. You always would have a wee cake, or a scone or a biscuit so those were the things I missed the most.
The whole thing about tea in Ireland is to sit down and share the craic, and things are always so much more relaxed with a sticky bun. This recipe is presented by a good Irish girl who obviously knows her trade inside and out. She walks us through the whole process, making it look really simple. So give it a try before St Patrick’s day and let us know how you get on.
INGREDIENTS
– 3 ½ cups (1 lb/ 16oz ) Flour (all purpose/plain)
– 5 level tsp Baking powder
– 1 Generous pinch Of salt
– ¼ cup (2 oz/60g) white sugar
– 1 stick (4 oz/ 125g) cold salted Butter,
– 1 Whole egg
– 2 oz Double cream
– 7 oz whole milk
– Milk to glaze
DIRECTIONS
1. In a large bowl mix the dry ingredients together
2. Rub in the cold butter with your fingers until it resembles breadcrumbs.
3. If adding dried fruit eg. Raisins, berries, citrus rind, chocolate chips add them now before you add liquid
4. Mix your egg with the milk and cream and pour into your flour mix (if you don’t have cream you can use only milk)
5. With an open hand mix loosely your scone mix until your dough forms. The bowl should be clean from the dough
6. Turn your dough onto a floured work surface
7. Knead lightly to give your dough a smooth surface
8. Pat your dough down with your hand until around 1 inches thick
9. With a scone cutter cut out your lovely little scones. You will have around 12
10. Put on a baking tray, glaze the tops of your scones with some milk to give them a golden top when baked
11. Bake at 350oF (18OoC) for 35 minutes.
12. Enjoy with Irish butter, jam and freshly whipped cream. Scones are best eaten the day they are baked but the next day you can pop them back in the oven to freshen them up again.