I wanted to eat scones, so we made scones. Simple.
We’d never really made them much over the years, I hate the mess, but we decided during Lockdown 1 to test some recipes. This one which comes originally from Donal Skehan Raspberry Scones recipe was the one my mam said works best and she was right (She’ll say she always is!) We added chocolate chips to half the mixture. Save it now to find it again!
Light, perfect scones
500 g self raising flour
1tsp baking powder
100 g caster sugar
Donal Sh120 g butter chilled
2 large eggs
200 ml milk plus extra for brushing
Chocolate chips (optional)
Preheat oven to 220C, line 2 baking sheets with greaseproof paper.
Combine flour and baking powder in large bowl and rub in butter with your fingers til it looks like breadcrumbs.
Add sugar and mix.
Whisk the eggs and milk and pour into the mixture.
Push the dough together with your hands.
Turn out onto a floured surface and press into round shape using a cutter or the top of a glass.
Using pastry cutter cut out scones and place on floured baking sheet. We pressed in some chocolate chips to one half at this stage.
Brush each scone with little milk and sprinkle with sugar if you like.
Bake for about 15 mins until risen and golden brown on top. Cool on wire tray.