Irish Scones with Kerrygold Butter and Jam

Irish_Scones_with_Kerrygold_Grass-Fed_Butter_and_Jam

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.

 

Irish Scones with Kerrygold Butter and Jam

Irish_Scones_with_Kerrygold_Grass-Fed_Butter_and_Jam

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.

 

Irish Scones with Kerrygold Butter and Jam

Irish_Scones_with_Kerrygold_Grass-Fed_Butter_and_Jam

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.

 

Neven Maguire’s Brown Scones – Serve with butter or lightly whipped cream and strawberry jam.

 

21m21 minutes ago

Neven Maguire’s Brown Scones are full of roughage and great for breakfast –

Brown scones are full of roughage and great for breakfast. And here is a good tip: you can make this mixture, shape the scones and freeze them. You can then cook the scones straight from the freezer to the oven – just give them an extra 5 minutes and make sure the scones are golden brown and well-risen.

Ingredients

  • Rapeseed or sunflower oil, for greasing
  • 225g (8oz) self-raising flour, plus extra for dusting
  • 225g (8oz) coarse wholemeal flour
  • ½ tsp baking soda
  • ½ tsp salt
  • 50g (2oz) wheat bran
  • 25g (1oz) butter, diced and at room temperature
  • 1 tsp light muscovado sugar
  • 300ml (½ pint) buttermilk, plus a little extra if necessary

Method

  1. Preheat the oven to 220°C (425°F/gas mark 7). Line 2 baking sheets with parchment paper and grease the paper with a little oil.
  2. Sift the flours, baking soda and salt into a bowl. Tip in the bran left in the sieve and stir it in with the wheat bran. Rub in the butter with your fingertips until it is evenly dispersed. Stir in the sugar.
  3. Make a well in the centre of the dry ingredients and add the buttermilk and golden syrup. Using a large spoon, mix gently and quickly until you have achieved a smooth, not-too-sticky dough. Add a little more buttermilk if necessary, until the dough binds together without being sloppy.
  4. On a lightly floured surface, roll out the dough to a 2.5cm (1in) thickness and cut into rounds with a 6cm (2½in) plain cutter. Arrange on the lined baking sheets and bake for 10-15 minutes, until golden brown and well-risen.
  5. Serve with butter or lightly whipped cream and strawberry jam.

Neven Maguire’s Brown Scones – Serve with butter or lightly whipped cream and strawberry jam.

 

21m21 minutes ago

Neven Maguire’s Brown Scones are full of roughage and great for breakfast –

Brown scones are full of roughage and great for breakfast. And here is a good tip: you can make this mixture, shape the scones and freeze them. You can then cook the scones straight from the freezer to the oven – just give them an extra 5 minutes and make sure the scones are golden brown and well-risen.

Ingredients

  • Rapeseed or sunflower oil, for greasing
  • 225g (8oz) self-raising flour, plus extra for dusting
  • 225g (8oz) coarse wholemeal flour
  • ½ tsp baking soda
  • ½ tsp salt
  • 50g (2oz) wheat bran
  • 25g (1oz) butter, diced and at room temperature
  • 1 tsp light muscovado sugar
  • 300ml (½ pint) buttermilk, plus a little extra if necessary

Method

  1. Preheat the oven to 220°C (425°F/gas mark 7). Line 2 baking sheets with parchment paper and grease the paper with a little oil.
  2. Sift the flours, baking soda and salt into a bowl. Tip in the bran left in the sieve and stir it in with the wheat bran. Rub in the butter with your fingertips until it is evenly dispersed. Stir in the sugar.
  3. Make a well in the centre of the dry ingredients and add the buttermilk and golden syrup. Using a large spoon, mix gently and quickly until you have achieved a smooth, not-too-sticky dough. Add a little more buttermilk if necessary, until the dough binds together without being sloppy.
  4. On a lightly floured surface, roll out the dough to a 2.5cm (1in) thickness and cut into rounds with a 6cm (2½in) plain cutter. Arrange on the lined baking sheets and bake for 10-15 minutes, until golden brown and well-risen.
  5. Serve with butter or lightly whipped cream and strawberry jam.

Dairygold Classic Scones

 

12 mins
 

Plain scones are the cornerstone of Irish afternoon tea, especially when spread with Dairygold and a dollop of jam!

Ingredients

  • 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

Instructions

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.

http://www.yourdairygold.ie/bake-it/classic-scones.aspx

Dairygold Classic Scones

 DAIRYGOLD

12 mins

Plain scones are the cornerstone of Irish afternoon tea, especially when spread with Dairygold and a dollop of jam!

Ingredients

  • 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

Instructions

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.

http://www.yourdairygold.ie/bake-it/classic-scones.aspx