Abhainn Ri Irish Scone Recipe
We are always asked how we make such light and fluffy scones for breakfast at Abhainn Ri. Guests staying always request the recipe on departure. So I have decided to add it on this blog so you can enjoy along with family and friends. Take care and enjoy.
450g / 1lb self-raising flour
A pinch of baking powder
55g / 2oz caster sugar
110g / 4oz unsalted butter
1 egg lightly beaten
250ml / 9fl oz of buttermilk or regular milk
Pre-heat the oven to 180°C/350°F
Sift the flour and baking powder into a bowl and stir in the sugar. Using the fingertips, lightly work in the butter until the mixture resembles dry breadcrumbs. We sometimes add a fist full of sultanas at this stage.
Mix the lightly beaten egg and milk together. Mix the wet ingredient into the dry ingredients slowly until it has a soft dry doughy texture. Reserve some of the egg mixture to glaze the scones.
Gather the dough into a ball and turn it out on to a floured surface, handle the dough as little as possible to keep the scones light and fluffy then roll lightly with a rolling pin to 1 inch thick. Cut out with a round cutter, transfer to a greased baking sheet and brush the tops with egg glaze. Bake in an oven preheated to 180°C/350°F/gas mark 4 for 15 – 20 minutes until lightly browned. Cool on a wire rack.
Serve with butter, cream and home made jam while still warm for the best treat of all with a large pot of tea.
