• 1 3/4 cups All-Purpose Flour
  • 1/4 cup Sugar, plus additional for sprinkling over tops
  • 2 tsp Baking Powder
  • 1/2 tsp Salt
  • 4 tbsp cold Kerrygold Pure Irish Salted Butter
  • 1/3 cup Raisins
  • 1/2 cup Whole Milk
  • 1 large Egg, plus additional beating egg for brushing over tops


Heat oven to 220°C. Sift together flour, 1/4 cup sugar, baking powder and salt into a large bowl.

Using fingertips or a pastry blender, rub or cut butter into flour mixture to form coarse crumbs.

Add raisins. Whisk together milk and one egg. Make a well in the flour mixture; pour in milk mixture. Using a fork, stir just until a soft, moist dough is formed.

Turn dough onto a lightly floured surface; gently knead once or twice to incorporate loose pieces of dough. Be sure not to over-knead. Pat dough to 1 1/2-inch thickness.

Using well-floured 2 1/2-inch biscuit cutter or bottom of a glass, cut out about 6 rounds recombining the scraps as needed.

Place rounds on a lightly buttered baking sheet. Brush the tops with additional beaten egg and sprinkle with additional sugar.

Bake until golden brown - about 14 to 17 minutes - rotating pan halfway through baking for more even browning. Serve with warm Kerrygold Salted Butter and your favourite jam!

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