Chef's Corner
Quick Breakfast Scones
Ingredients
- 240g flour
- 1 1/2 tsp baking powder
- 1/2 tsp salt
- 60g Kerrygold Original Irish Butter, cold
- 60g sugar
- 1 egg, whisked
- 100ml buttermilk
- 100g strawberries
- 150g cream cheese, plain
- 6tbsp strawberry jam
- Mint and chopped pistachios to taste
Directions
1. Preheat the oven to 200°C at top and bottom heat.
2. Sift the flour, baking powder and salt into a bowl. Cut the butter into small pieces. Add the sugar, eggs and butter to the flour mixture and mix quickly. The dough should just hold together. Small pieces of butter in the dough are normal.
3. Using lightly floured hands, shape 6 pieces of dough into balls of about the same size and place them on a baking tray lined with baking paper, a little apart. Bake in the hot oven for about 15 minutes until golden brown. Remove and allow to cool on a wire rack.
4. Wash, trim and slice the strawberries. Halve the scones and spread with cream cheese. Spread the jam on top and sprinkle with mint or pistachios if desired.
Enjoy,
2. Sift the flour, baking powder and salt into a bowl. Cut the butter into small pieces. Add the sugar, eggs and butter to the flour mixture and mix quickly. The dough should just hold together. Small pieces of butter in the dough are normal.
3. Using lightly floured hands, shape 6 pieces of dough into balls of about the same size and place them on a baking tray lined with baking paper, a little apart. Bake in the hot oven for about 15 minutes until golden brown. Remove and allow to cool on a wire rack.
4. Wash, trim and slice the strawberries. Halve the scones and spread with cream cheese. Spread the jam on top and sprinkle with mint or pistachios if desired.
Enjoy,
