Traditional Irish Scones


  • 50g Dairymaid
  • 225g of plain flour
  • 10g of castor sugar
  • 1 tsp of baking powder
  • 1pinch of salt
  • 110g milk
  • 1 free range egg


Preheat your oven to 200° C. Sift the flour, baking powder and sugar into a large bowl.

Rub (using fingers) the 50g of Dairymaid into the flower to create a crumb-like texture.

Add raisins, candied peel or poppy seeds.

Whisk egg and milk together with a fork.

Make a well in the middle of the bowl and add the milk and egg mixture.

Using a fork or the dough hooks of an electric mixer, roughly mix until dough forms. Do not over-mix, the dough does not need to be perfectly smooth.

Turn out onto a clean surface, sprinkled with flour.

Form into a block approximately 1 ½ inches thick and then cut into about six evenly divided pieces.

Form these into rounds and place on a well-floured baking tray.

Optional: brush with egg wash.

Bake for about 10 minutes or until golden brown.

Serve hot topped with Dairymaid along with your choice of jam – Enjoy!