• 560 g flour
  • 2 T baking powder
  • 1 t salt
  • 2 t ground cinnamon
  • 1 T caster sugar
  • 2 t ground cardamom
  • 250 g Kerrygold butter, cubed
  • 3 free-range eggs
  • 3⁄4 cup buttermilk
  • ¼ lemon, juiced
  • 1 t vanilla paste
  • 70 g raisins
  • 150 g Kerrygold butter, softened
  • 2 t cinnamon
  • 2 t ground cardamom
  • honey, for serving


There’s no denying that simple, buttery scones are delicious. But what if, this Easter, your family could enjoy the best combination of two culinary classics? Introducing the Kerrygold hot cross scone, accompanied by Kerrygold whipped butter. Not just any butter; butter crafted using milk from the finest Irish grass-fed cows. Indulge in the rich and creamy distinctive flavour of Kerrygold hot cross scones – a recipe as unique as the butter itself. With butter made using only natural ingredients, this timeless recipe is simply better with Kerrygold butter.
  1. Preheat the oven to 200°C. Sift the dry ingredients into a bowl, then rub in the Kerrygold butter with your fingertips until the mixture resembles coarse crumbs.
  2. Beat the eggs, buttermilk, lemon juice and vanilla together, then add to the flour mixture.
  3. Using a butter knife, gently cut in the liquid to form a soft dough, then fold through the raisins.
  4. Place the dough on a lightly floured surface and gently pat to a thickness of 2 cm.
  5. Cut out rounds using a cookie cutter, then place on a greased baking tray and chill for 30 minutes.
  6. Bake for 15–20 minutes, or until golden and puffed up.
  7. To make the spiced whipped Kerrygold butter, beat all the ingredients using an electric mixer until pale and fluffy. Serve the scones with the whipped butter and honey.
Cook's note: if the dough is too dry, add more buttermilk one tablespoon at a time to achieve the desired consistency. Jacqueline Burgess Enjoy,

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