Rachel Allen's sweet white breakfast scones

Rachel Allen's sweet white breakfast scones


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About this recipe: A delicious and fruity recipe by Rachel Allen for Kerrygold. Perfect for every season, these scones make a lovely tea time treat!

Serves: 24 

  • 900g (2 lb) plain white flour
  • 1 pinch salt
  • 50g (2 oz) caster sugar
  • 3 heaped teaspoons baking powder
  • 175g (6 oz) Kerrygold block, cut in 1cm (1/2 in) cubes
  • 3 eggs
  • 425ml (3/4 pt) milk
  • 150g (5 oz) chopped raspberries, blackberries, blueberries, -OR-
  • 100g (4 oz) dried fruit such as sultanas, raisins, dried cranberries, dried cherries or chopped dates

Prep:15min  ›  Cook:12min  ›  Ready in:27min 

  1. Preheat the oven to 220 C / Fan 200 C / Gas 7.
  2. Sift all the dry ingredients, along with the fruit you have chosen into a large mixing bowl. Add the butter to the mixture and rub in with your fingertips until the mixture looks like breadcrumbs
  3. In a separate bowl, whisk together the eggs and milk. Make a well in the centre of the flour, then pour in enough egg and milk mixture to make a soft dough, using your hands to mix together. It should be quite soft but not sticky.
  4. Turn the mixture out onto a floured board. Knead gently, then roll out to a round about 2.5cm (1 in) thick.
  5. Use a round scone or cookie cutter to stamp out the scones and place on to greased baking sheets. Brush each scone with a little milk mixture, then sprinkle with caster sugar.
  6. Place in the oven and bake for 10-12 minutes. When they are risen and golden, remove from the oven and cool on a wire rack.
  7. Serve cut in half, spread with Kerrygold and strawberry jam.


For a real treat, top with some fresh cream and in winter, try adding 1 teaspoon of ground mixed spice to the flour.

See it on my blog

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