JENNA KATE AT HOME
Growing up in Ireland, scones were a staple. Stuck at the train station and feeling peckish? Grab a scone and some jam.
My personal preference is to eat them warm with some butter and raspberry jam but if I’m feeling fancy (or a bit naughty) I’ll switch out the butter for whipped cream – or fancier yet, clotted cream.
2 ½ cups all purpose flour sifted ¼ cup sugar 5 oz salted butter cold – I prefer to use Kerrygold Irish Butter ½ cup buttermilk cold 1 tablespoon baking powder 1 large egg Generous pinch of salt
- - - - - - -
Preheat oven to 425°F. Sieve flour, baking powder and salt into a large bowl. Stir in sugar.
With your hands, rub the butter into the flour until it resembles course breadcrumbs.In another bowl, mix the egg into the buttermilk.
Create a well in the middle of the flour mixture. Slowly add the buttermilk and egg until you have a soft dough.
SWIPE UP FOR THE FULL POST