• For the scones:
  • 110g Kerrygold® Irish Creamery Butter 454g
  • 450g self-raising flour
  • 5g baking powder
  • 2.5g salt
  • 50g caster sugar
  • 2 eggs (1 will be for the glaze)
  • 50g cream
  • 150g milk
  • For the topping:
  • Fruit, sugar or any other topping of choice
Print recipe


  1. Preheat the oven to 180°C/356°F
  2. In a mixing bowl, mix together the flour, baking powder, salt and sugar
  3. Rub in the butter to this mixture until it resembles breadcrumbs
  4. In a separate bowl, mix the egg, milk and cream together. Add this 'egg mix' to your ‘breadcrumb’ mix and stir until combined
  5. Once mixed, place this onto a clean surface & knead lightly.
  6. Roll out to about 2” high
  7. Cut out your scone shapes and place them on a baking dish lined with baking paper
  8. Beat an egg and brush it over your scones
  9. Add fruit, sugar or topping of your choice (the topping will stick to the egg wash)
  10. Bake for 15-25 minutes

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