Rich Oven Scones
450g All Purpose Flour
5 level teaspoons baking powder
110g butter (Kerrygold or similar - not American whipped-style!)
110g fine granulated sugar
260ml milk - whole or 2% at least
1 egg
Heat the oven to 200C
1. - Mix together the flour, baking powder, sugar and butter, until the mixture looks like fine breadcrumbs
2. - Add the beaten egg with some of the milk.
3. - Continue adding the milk a little at a time until you have a soft dough. You may not need all the milk depending on the size of the egg.
The mixture should be soft and sticky, but not runny!
4. - Using well-floured hands, turn the mixture out onto a board and knead gently together. My mother says the rule with scones is "handle little and light" - so no major kneading, just a gentle forming into a flattened ball!
5. - Flatten the dough either with your hands or using a rolling pin, until about 1.5 - 2cm deep. Use a round cutter to cut out scones - this amount should make approx. 36 small or 18 medium scones. Brush the tops of the scones with a little milk (for a matt glaze) or beaten egg (for a shiny glaze)
6. - Bake on a greased baking sheet in the centre of the oven for around 20 minutes, depending on size. When ready, the scones should be golden brown on the bottom.
Best served warm with butter and jam!
Can be cooled and frozen, then reheated in microwave.
Dried fruit (sultanas or dried cranberries) can be added to the mixture if desired.
You can also omit sugar and add some finely grated cheese instead, for a savoury scone.
Recipe by Bo Fraser from UK
