Nana’s Irish Scones
Makes about 12-15 scones. Softer than regular scones; perfect for heavy dollops of jam and clotted cream.
Ingredients
Servings
- 580 g all-purpose flour
- 1 tbsp baking powder
- 50 g granulated sugar
- ¾ tsp kosher salt
- 1 stick unsalted butter, cubed
- 4 handfuls raisins or sultanas
- 288 g whole milk
Instructions
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Preheat the oven to 190 °C.
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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.
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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.
