Rachel Allen’s Sweet and Fruity White Breakfast 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
- Preheat the oven to 220°C / fan oven 200°C /Gas Mark 7.
- 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.
- 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.
- Turn the mixture out onto a floured board. Knead gently, then roll out to a round about 2.5cm (1 inch) thick
- 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.
- When they are risen and golden, remove from the oven and cool on a wire rack.
- 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