Truly Irish Scones
Truly tip: Get the kids involved and give the excess dough to make their own crazy shaped scones.
- Leave butter out of fridge to soften for 30 minutes prior to use.
- Preheat the oven to 220°C/425°F/Gas Mark 7.
- Lightly grease two baking trays.
- Sieve the flour and baking powder into a bowl.
- Add the butter and rub into the flour with your fingertips until the mixture resembles fine crumbs.
- Add the sugar and stir through. If you are using dried fruit add it now (You may want to reduce the sugar if using dried fruit, depending on how sweet you like your scones).
- Beat the eggs and milk together in a jug and set aside 4-5 Tbsp for glazing.
- Gradually add the liquid to the flour mix and stir continuously with a cold knife.
- Keep adding the liquid until the mixture becomes a sticky dough.
- Lightly flour your work surface and rolling pin/hands before turning out the dough.
- Roll out the dough flattening to a thickness of about 1-2cm (if the dough keeps sticking to the rolling pin it’s too wet – add more flour to the mixture and try rolling it again).
- Flour a 2 inch fluted cutter and stamp out as many scones as you can, reshaping the dough lightly to minimise wastage
- Place the scones on the baking trays, leaving a little space between scones to allow them to expand slightly without sticking together.
- Glaze the tops with the liquid set aside earlier.
- Bake for about 12 -15 minutes. The scones should be golden and well risen. If you can resist opening the oven door until the scones are baked, it will help them rise and stay fluffy.
- Cool on a wire rack and enjoy them at their best while still warm, with lashings of Truly Irish Creamery Butter, some homemade jam and whipped cream.