Irish scones, made with buttermilk and sultanas, perfect for St.Patrick's Day or any day! Serve warm with butter and jam and a nice big cup of tea.
Servings 12 scones
- 450 g plain flour (all purpose plus extra for dusting
- 1 level tsp bicarbonate of soda
- 1 level tsp salt
- 2 level tbsp caster sugar
- 50 g cold butter, cut into small cubes
- 2 large eggs ( keep the eggs in two separate bowls ) beaten
- 284 ml buttermilk
- 80 g sultanas (golden raisins)
- 1 tsp granulated sugar
Preheat the oven 190 degrees C, 374 F.Sieve the flour, bicarbonate of soda and salt into a large mixing bowl.Stir in the sugar.
Quickly rub in the butter with your fingertips, you should have a breadcrumb consistency when all the butter is incorporated.
Make a well in the centre of the flour mixture then add one beaten egg and almost all of the buttermilk. Stir in the sultanas.
Using a pastry knife or a butter knife stir in the wet ingredients until a dough forms.If the dough is still a little dry add in the rest of the buttermilk.
Tip the dough onto a floured board and bring it together very quickly, do not over knead it just needs to be a very quick knead.Using a rolling pin shape the dough into a round about 2 1/2 cm or 1 inch thick. I do this by pressing down on trhe dough rather than rolling it out.Using a 6cm / 2 and a 1/2 inch round cutter cut out the scones. You should have at least 12 scones. Bring the dough back together to make more scones. Place the scones on a floured baking tray, then brush eash scone with the remaining beaten egg. Sprinkle a little of the granualated sugar over each scone.Place the tray on the middle shelf of the oven and bake for 20 minutes until the scones have risen and are golden brown.
Once cooked leave the scones to sit on the tray for a minute or two then transfer to a wire cooling tray.
Serve warm or cold with butter and your favourite jam.
- You can find buttermilk in the dairy section of your supermarket, cultured buttermilk is best and you will find the best buttermilk at farm shops.
- I used salted full fat butter, unsalted butter works too.
- Dip your pastry cutter in flour before you push it into the dough, I give the cutter a little then lift them out and place straight on the tray.
- Remember to be quick rubbing in the butter and to not handle the dough too much.
- Calories are approximate are per scone and do not include butter and jam.