Scones are an Irish Institution. I grew up on tradition fruit scones, slathered with butter and jam. What I've come to realize however is scones are quite versatile, be it cheesy savory scones or deliciously sweet scones.
I love a big fluffy scones so I always use self raising flour as well as baking powder, so I get a good rise from my scone!
- 900g of self raising flour
- 175g of butter
- a pinch of salt
- 60g of caster sugar
- 3 heaped tsp of baking powder
- 550ml of full fat milk
- 50ml of fresh lemon juice
- Zest of one lemon
- 200g of bleberries
- 1 egg (beaten)
- Preheat the oven to 230 degrees.
- Sieve the self raising flour, salt, and sugar into a large bowl.
- Rub in the butter until it resembles coarse breadcrumbs.
- Stir in the lemon zest.
- Combine the lemon juice and milk and make a well in the centre of the buttery flour mixture.
- Pour the milk in and mix until a soft dough forms.
- Once the mixture has come together, turn out onto your work surface. Make sure your work surface is well floured so the dough doesn't stick. Rub some flour into your rolling pin also.
- Roll out to one inch thick and stamp out the scones with a glass or cutter.
- Space then well on a lined sheet of baking paper on a baking tray and brush with the beaten egg to get a lovely golden colour.
- Bake in the oven for approx 12-15 minutes until beautifully risen and golden brown.
- Cool on a wire rack and then serve with some Irish butter and jam; or if you want some further indulgence some lemon curd and clotted cream.