Rachel Allen's sweet white breakfast scones

Method
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.

Tip

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

Try all the new delicious recipes from Kerrygold