Classic Scones

Classic Scones
12 mins
 

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

  • Ingredients
    • 175g Dairygold Baking Block
    • 900g plain flour
    • 50g caster sugar
    • 3 tsp baking powder
    • 3 eggs - hold a little back to glaze
    • 425ml milk to mix - hold 100ml back until needed
  • Instructions

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

Ingredients

  • 175g Dairygold Baking Block
  • 900g plain flour
  • 50g caster sugar
  • 3 tsp baking powder
  • 3 eggs - hold a little back to glaze
  • 425ml milk to mix - hold 100ml back until needed

Instructions

Preheat your oven to 180°C/350°F/Gas Mk 4.

Sieve the flour, sugar and baking powder together into a large mixing bowl.

Rub the Dairygold Baking Block into the dry ingredients until you’ve formed a breadcrumb texture.

In a separate bowl or jug, mix your eggs and milk together, then pour into the larger bowl, making a well in its centre.

Continue to mix until you have formed a soft dough, using the extra milk if needed.

Remove your dough from the bowl and knead lightly on a floured board before rolling it out to 1 inch in thickness.

Cut the dough out into rounds and brush them with the remaining egg to glaze.

Place on a baking sheet and bake in your preheated oven for 10-12 minutes.

To serve, spread with Dairygold and strawberry or raspberry jam.