Irish Scones

There are two secret ingredients to fab scones. Kerrygold and a splash of love. Our rich, creamy butter will give your scones a marvellous golden hue and melt-in-the-mouth texture.

1. Heat up the oven to 170°C (425°F), Gas Mark 7. Sift the flour, salt and bicarbonate of soda into a mixing bowl. Stir in the sugar and with your fingertips, then rub in the butter until the mixture resembles fine breadcrumbs.
2. Dig a little well in the centre and pour in the buttermilk and beaten egg. With a tablespoon, quickly but gently stir in the liquid until it’s soft but not sticky. Dust down your work surface with some flour and get ready for the fun bit. You might want to recruit the kids! Turn the dough out and pat into a circle about 2.5cm (1in) thick. With a cutter or sharp knife, carve up the dough into 5 cm (2in) shapes.
3. Pop the scones onto a nonstick baking sheet and bake for 15 minutes until they rise to a delicious shade of golden brown. Leave to cool for at least 10 minutes on a wire rack, then serve up with butter curls and jam. Don’t be afraid to experiment with fancy jams or stick to the traditional strawberry. Whatever tickles your tastebuds! If any survive the day, keep them fresh in an air-tight tin.

Cheddar variety

If you have a weakness for cheese, and who doesn’t, why not add some cheddar? Kerrygold grated mature Cheddar is ideal. Just mix 25g (1oz) ( ¼ cups) with the buttermilk. For the finishing touch, brush the cooked scones with melted Kerrygold butter and then sprinkle another 75g (3oz) (¾ cup) of grated Kerrygold mature Cheddar on top before baking. Mustard gives this alternative recipe a good kick. Mix 1 teaspoon of wholegrain mustard with 25g (1oz) (2 tbsp) of soft butter and spread onto split baked scones before filling them with cooked ham and tomatoes.

Fruit variety

Enjoy the taste of summer throughout the year. When stirring the sugar into the dry ingredients, add 50g (2oz) (½ cup) of sultanas, raisins or dried pitted cherries.

The not so small variety

This scone recipe can also be made into one big round loaf. Cut a deep cross in the centre and cook on a baking sheet in a preheated oven for 20 minutes, then reduce the heat to 200°C (400°F), Gas Mark 6 and continue to cook for another 20 minutes. If the base sounds hollow when you tap it, it’s done.