makes 12 scones)
- 2 cups (500ml capacity) of plain flour
- 2 tsps baking powder
- 120g caster sugar
- pinch of salt
- 225g unsalted butter, slightly softened and chopped
- 120ml milk
- 1 small egg, lightly beaten
- 1/2 C raisins (optional)
- Eggwash (1 small egg, beaten with a dash of milk)
- Preheat oven to 190°C.
- Sift the flour, baking powder, sugar and salt together in bowl. Rub the butter into the flour with your fingers until it resembles breadcrumbs. You could use a food processor but the manual method will yield softer scones (in my opinion anyway).
- Make a well in the centre and add the milk, egg and raisins. Lightly mix until it just comes together to a slightly sticky dough. Add more flour if it gets too sticky (especially on humid, hot days).
- Turn out onto a lightly floured surface and gently knead about 5 times (don’t overmix or overknead as this will make them tough).
- Pat out into a 2cm thickness and use a round cutter to cut out rounds and place on a lightly greased baking tray. Alternatively, pat into a 2cm thick rectangle and transfer into a baking dish (one big enough to fit it cosily). Use a knife to score into 12 portions.
- Or you could shape a 2cm thick circle and cut 12 wedges. Place wedges onto baking tray.
- Brush with eggwash and bake for 25-30 minutes until the outside is golden.
*Note that Irish Scones don’t rise as high as English scones and are more heavier and denser on the inside and crispier on the outside.*