Rachel Allen's Sweet Scones

Rachel Allen's Sweet Scones

Makes 24 scones


  • 900g (2lb) plain white flour
  • A pinch of salt
  • 50g (2oz) caster sugar
  • 3 heaped tsp baking powder
  • 175g (6oz) Kerrygold block, now softer, cut in to roughly 1cm (½ inch) cubes
  • 3 eggs
  • 425 ml (¾ pint) milk
  • 150g (5oz) chopped raspberries / blackberries / blueberries, or 100g (4oz) dried fruit such as sultanas, raisins, dried cranberries, dried cherries or chopped dates


  1. Preheat the oven to 220°C / fan oven 200°C /Gas Mark 7.
  2. Sift all the dry ingredients, along with the fruit you have chosen into a large mixing bowl. Add the butter to the mixture and rub in with your fingertips until the mixture looks like breadcrumbs.
  3. In a separate bowl, whisk together the eggs and milk. Make a well in the centre of the flour, then pour in enough egg and milk mixture to make a soft dough, using your hands to mix together. It should be quite soft but not sticky.
  4. Turn the mixture out onto a floured board. Knead gently, then roll out to a round about 2.5cm (1 inch) thick
  5. Use a round scone or cookie cutter to stamp out the scones and place on to greased baking sheets. Brush each scone with a little milk mixture, then sprinkle with caster sugar. Place in the oven and bake for 10-12 minutes.
  6. When they are risen and golden, remove from the oven and cool on a wire rack.
  7. Serve cut in half, spread with Kerrygold and strawberry jam.

Suitable for freezing

Top tip: For a real treat, top with some fresh cream and in winter, try adding 1 teaspoon of ground mixed spice to the flour.

For more recipes from Rachel download the Kerrygold Community Recip-e-book

Written by Ken McGuire
Writes and talks a lot about food, spending way too much time in the kitchen or behind the lens taking photos. Digital Media Specialist by day, broadcaster by night, living in Kilkenny with Mrs. Any Given Food and two crazy rescue hounds.