Classic scones

Classic scones


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

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Makes: 18 scones

  • 900g plain flour
  • 50g caster sugar
  • 3 teaspoons baking powder
  • 175g Dairygold Baking Block
  • 425ml milk
  • 3 eggs

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

  1. Preheat the oven to 180 C / Gas 4. Grease a baking tray.
  2. Sift the flour, sugar and baking powder together into a large mixing bowl. Cut in then rub the Dairygold Baking Block into the dry ingredients until the mixture resembles fine breadcrumbs.
  3. In a separate bowl or jug, mix the eggs and milk together (reserving 100ml of the milk and some of the egg to glaze). Make a well in the centre of the dry ingredients then combine the wet and dry ingredients together.
  4. Mix until you have formed a soft dough, using the reserved 100ml milk if needed.
  5. Remove the dough from the bowl and knead lightly on a floured board before rolling it out to a 2.5cm in thickness.
  6. Cut the dough out into rounds and arrange on the prepared baking tray and brush with reserved egg to glaze.
  7. Bake in the preheated oven for 10 to 12 minutes until risen and golden brown. Remove from the oven and allow to cool before serving.

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