Plain scones are the cornerstone of Irish afternoon tea, especially when spread with Dairygold and a dollop of jam!
- 175g Dairygold Baking Block
- 900g plain flour
- 50g caster sugar
- 3 tsp baking powder
- 3 eggs – hold a little back to glaze
- 425ml milk to mix – hold 100ml back until needed
Preheat your oven to 180°C/350°F/Gas Mk 4.
Sieve the flour, sugar and baking powder together into a large mixing bowl.
Rub the Dairygold Baking Block into the dry ingredients until you’ve formed a breadcrumb texture.
In a separate bowl or jug, mix your eggs and milk together, then pour into the larger bowl, making a well in its centre.
Continue to mix until you have formed a soft dough, using the extra milk if needed.
Remove your dough from the bowl and knead lightly on a floured board before rolling it out to 1 inch in thickness.
Cut the dough out into rounds and brush them with the remaining egg to glaze.
Place on a baking sheet and bake in your preheated oven for 10-12 minutes.
To serve, spread with Dairygold and strawberry or raspberry jam.
- 1 1/4 cups all-purpose flour
- 1/4 cup sugar
- 1/4 teaspoon salt
- 1/4 teaspoon baking soda
- 1/2 teaspoon baking powder
- 4 tablespoons Kerrygold Unsalted Butter, cold
- 1/3 cup + 2 tablespoons heavy cream
- 1 large egg yolk
- 1/2 cup fresh raspberries
- coarse sugar, for sprinkling on top
Preheat the oven to 400*F, and line a small baking sheet with parchment paper.
In a medium bowl, stir together the flour, sugar, salt, baking soda, and baking powder. Dice the butter and add it to the flour mixture. Work the butter into the flour mixture until it’s evenly distributed and smaller than peas. Use two knives, a pastry cutter, or your hands.
Next, add 1/3 cup + 1 tablespoon of heavy cream and the egg yolk in a small bowl and beat together. Pour this on the flour mixture and stir until a shaggy dough forms. Don’t over-mix, but incorporate things well.
Add the raspberries and stir very gently.
Scoop roughly the dough out and use the warmth of your hands to make it stick together. Mound it on a cookie sheet in a rough circle shape. Brush the scones with the remaining 1 tablespoon of heavy cream.
Slice the scone into four even quarters.
Bake for 15-17 minutes, until a toothpick inserted comes out clean and they lightly brown on the edges.
- 500g self-raising flour, plus extra for dusting
- 2 tsp baking powder
- 120 g Kerrygold Pure Butter, softened
- 120 g caster sugar, plus extra for sprinkling
- 2 eggs
- 6tbsp milk, plus extra for brushing
- 150g fresh raspberries
Preheat the oven to 220°C, dust a large baking sheet with flour.
Combine the flour and baking powder in a large mixing bowl and using your fingertips, rub in the butter until the mixture resembles rough breadcrumbs. Add the sugar to the bowl and mix it through the crumbs.
In a measuring jug, whisk together the milk and egg until combined. Pour this into the crumb mixture and mix through with a table knife until a rough dough forms. Add the raspberries and mix it through the dough. Use your hands to push the dough together, making sure to include any mixture that’s stuck on the sides of the bowl.
Dust a clean work surface with a little flour, turn the dough out of the bowl and press into a round shape. With a rolling pin, roll the dough out to a thickness of 2.5cm (1in). Using a 7.5cm (3in) circular pastry cutter, cut out the scones and place on the baking sheet. Press the trimmings together, roll out and repeat the process until you have used all the dough.
Brush each scone with a little milk and sprinkle with sugar. Place in the oven on the middle shelf and bake for 12-14 minutes until they have risen and turned a lovely golden-brown colour on top.
Transfer to a wire rack to cool slightly before serving warm with a little butter and jam.
- 1 3/4 cups (about 8 ounces) all-purpose flour
- 1/4 cup sugar, plus additional for sprinkling over tops
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 4 tablespoons (2 ounces) cold Kerrygold™ Pure Irish Butter,
- cut into pieces
- 1/3 cup raisins
- 1/2 cup whole milk
- 1 large egg, plus additional beaten egg for brushing over tops
This scone recipe can also be made into one large loaf cooked on a baking sheet. Cut a deep cross in the center and bake in the preheated oven for 20 minutes, then reduce the heat to 400ºF (200ºC), Gas mark 6 and continue to cook for another 20 minutes until the base sounds hollow when tapped.
- 2 2/3 cups (1lb) plain flour, extra for dusting
- 1 tsp salt
- 1 tsp bicarbonate of soda
- 1 tsp caster sugar
- 2 tbsp (1oz) Kerrygold Salted Butter, chilled and diced
- 1 cup (8fl oz) buttermilk
- 1 large egg, beaten
- Kerrygold butter curls and strawberry jam, to serve