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Irish Tea Scones

Irish Tea Scones

450g / 1lb self-raising flour
A pinch of baking powder
50g / 2oz caster sugar
110g / 4oz unsalted butter
1 egg lightly beaten
250ml / 9fl oz milk

Sift the flour into a bowl and stir in the sugar. Using the fingertips, lightly work in the butter until the mixture resembles dry breadcrumbs. Add and egg and enough milk to moisten. Mix well until it has a soft dry doughy texture.

Gather the dough into a ball and turn it out on to a floured surface, then roll lightly with a rolling pin to 1 inch thick. Cut out with a round cutter, transfer to a greased baking sheet and brush the tops with egg glaze. Bake in an oven preheated to 180°C/350°F/gas mark 4 for 15 – 20 minutes until well browned.

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