Nana’s Irish Scones
Makes about 12-15 scones. Softer than regular scones; perfect for heavy dollops of jam and clotted cream.
Yield 12-15 servings
Instructions
Preheat the oven to 190 °C.
Measure flour, baking powder, sugar, and salt into a large mixing bowl. Mix briefly. Toss in butter until grainy. Add raisins if using. Stir in milk with fork until clumpy; squeeze dough together.
Pat dough on floured surface. Dust with more flour. Roll to 1-inch thick slab. Cut into quarters, stack pieces, and press down into rectangle. Re-roll as needed. Use biscuit cutter for scones.
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Notes
Serve with clotted cream, strawberry jam, and sliced strawberries. I won’t tell you which to put on first.
Committed to this collection by the hand of Hunter.
