Ingredients

  • 500g self-raising flour, plus extra for dusting
  • 2 tsp baking powder
  • 120 g Kerrygold Pure Irish Salted Butter
  • 120 g caster sugar, plus extra for sprinkling
  • 2 eggs
  • 6 tbsp milk, plus extra for brushing
  • 150g fresh raspberries

Directions

Sometimes the simple things hit the spot. Like homemade scones still warm from the oven. And with only 12 minutes cooking time, it’s a wonder we don’t make them more often. Raspberries give this traditional recipe a twist.
  1. Preheat the oven to 220°C, dust a large baking sheet with flour. Start by mixing the flour and baking powder in a big bowl. With your fingertips, rub in the butter until the mixture resembles rough breadcrumbs. Then stir in the sugar and mix it through the crumbs.
  2. In a measuring jug, whisk up the milk and egg until combined. Pour this into the crumb mixture and mix thoroughly with a table knife until a rough dough forms. Now here’s the trick. Don’t wait for the scones to cook before you add the best bit - mix the raspberries through the dough. Use your hands to knead the dough together and don’t leave any mixture stuck inside the bowl.
  3. Dust a clean work surface with a little flour, turn the dough out of the bowl and mould into a round shape. With a rolling pin, roll the dough out to a thickness of 2.5cm (1in). Using a 7.5cm (3in) circular pastry cutter, cut out the scones and place on the baking sheet. Press the trimmings together, roll out and repeat the process until you have used all the dough.
  4. Brush each scone with a little milk and sprinkle with sugar. Place in the oven on the middle shelf and bake for 12 - 14 minutes until they have risen and turned a lovely golden-brown colour on top.
  5. Transfer to a wire rack to cool ever so slightly before serving warm with a dollop of butter and jam. Why not experiment and have one with clotted cream, afternoon tea style?

explore our

Similar Recipes

Baking

Millionaire Chocolate Squares

Caramel, chocolate and shortbread. The holy trinity of baking. Great shortbread...

Serves 16 squares

Chocolate and Blueberry Cake

This impressive but simple chocolate cake ticks all the boxes for Easter enterta...

Starters

Griddled asparagus with lemon butter sauce

Asparagus are the baby shoots of a cultivated lily plant. A delicacy with an int...

Serves 4
Baking

Shortbread

Great shortbread never goes unnoticed. The quintessential buttery biscuit deserv...

Serves 20-24 squares
Baking

Blueberry Muffins

The classic muffin. Breakfast fit for a king or a well-deserved treat at the end...

Serves 12 - 14 Muffins
Baking

Irish Scones

There are two secret ingredients to fab scones. Kerrygold and a splash of love....

Serves 3
Main courses

Pumpkin risotto with sage

They say the measure of a chef can be determined by a mastery of the fundamental...

Serves 4-6
see more