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!