Donal Skehan's Traditional Irish Scones
Nothing beats a good scone and enjoyed still warm from the oven with butter and jam, it’s one of life’s finer pleasures. This recipe works a treat and can be adapted with whatever flavour combinations you fancy or simply stick to the classic.
Ingredients
500g self-raising flour, plus extra for dusting
120g butter, chilled
1 tsp baking powder
250ml milk, plus extra for brushing
1 large free-range egg
100g currants
3 tbsp sugar
To serve
Jam
Butter
Method:
1. Preheat the oven to 180°C/356°F/Gas Mark 4, line a large baking sheet with parchment paper.
2. Combine the flour, 2 tbsp of sugar, baking powder and the butter in a large mixing bowl and using your fingertips, rub in the butter until the mixture resembles rough breadcrumbs.
3. Making a well in the mix, add the currants, the milk and the egg.
4. In a measuring jug, whisk together the milk and egg until combined. Pour this into the crumb mixture and mix through with a two forks until a rough dough forms.
5. 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 about 4cm (1.5″). Using a 7.5cm (3″) circular pastry cutter, cut out the scones and place on the baking sheet. Press the trimmings together, roll out and repeat until you have used all the dough. Otherwise just cut into squares. Dip the cutter into flour here to prevent sticking.
6. Brush each scone with some milk and sprinkle with the remaining sugar.
7. 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. Serve with butter and jam or however you like and enjoy!
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