Irish Fruit Scones
Here is another breakfast idea for you - fruit scones. These are my favourite kind: crusty on the outside, fluffy on the inside, lightly sweet and flaky. I have tried many varieties, but these Dublin's Kilkenny Café style scones are the best in my opinion.
They are very east and fast to make. You only need a few ingredients and less than 20 minutes to make and bake them. Be careful, they are amazing and very addictive! The best, served with salted butter and homemade raspberry jam.
- 75g (2,5 oz) of cold butter
- 350g (12 oz) of self-raising flour (if you don't have that, add 1,5 tsp of baking powder for each cup of flour)
- 1,5 tsp of baking powder
- 30g (1 oz) of sugar
- 75g (2,5 oz) of raisins
- 100ml (3.3 fl oz) of milk
- 2 eggs
- pinch of salt
Preheat the oven to 220 C (425 F). Lightly grease a large baking sheet or line with parchment.
Put the flour, baking powder, sugar and salt into a bowl and mix it well. Cut the butter into small cubes and add to the flour mixture. Rub it in lightly and quickly with your fingers until the mixture looks like fine breadcrumbs and you still have some large chunks left. Don't over work it and keep the ingredients cold. Stir in the raisins.
Beat the eggs in a small bow. Pour the milk and most of the beaten egg into the flour mixture and mix together to a soft, but not too sticky dough. Don't be too thorough with it, the dough has to be flaky and clumpy. If you feel the dough is too dry, you can add a bit of milk to gather the dry pieces together.
Turn the dough out onto a lightly floured work surface. Lightly knead just a few times only until gathered together. Scones need a light touch or they can become tough and heavy, so handle them as little as possible. Roll them out quite thick; they rise just a little bit, and leave the top rough looking, don't smooth it, this will make your scones look nice. Cut them out with a cookie cutter or a glass and lay them on the baking sheet. Any trimmings left can be rolled and cut out again. Repeat until you have about 10 small scones.
Brush the tops of the scones with the leftover egg. Bake for about 10 minutes, or until risen and golden.
You can cool them on a rack or eat them 5 minutes after taking out of the oven. Serve with butter, raspberry jam and whipped cream.