I love scones. Ideal for that time of the day when you have your Merienda.
Clotted Cream was a great discovery, half way between cream and butter. It is addictive. Use it with caution.
Happy St. Patrick’s Day!
- 250gr. “00” Flour.
- 2 tea spoons Baling Powder.
- 100ml. Butter Milk (If you can’t find it use whole milk).
- 50gr. Butter.
- 1 egg.
- 40gr. Caster Sugar.
- 30gr. Sultanas.
- A pinch of salt.
Place in a bowl the flower, sugar, sultanas and salt. Cut the butter in cubes and add it to the bowl. Using your fingers, mix until you get a mix like sand.
Mix the Butter Milk with the egg. Add into the flour bowl, mixing with a spatula. Just make sure all ingredients are together but don’t work the dough too much.
Pre heat the oven at 220 degrees.
On a flat surface, put some flour. Place the dough and make a ball. Using a roller, carefully flatten the dough until is around 3-4cm thick. Add a bit of flour if sticks to the roller. Cut the scones using a cookie mould(rounded, squared…).
Place the scones, close to each other, in an oven tray with baking paper. Paint the top with egg. Bake for 15-20 minutes or until golden.
Serve with Clotted Cream (Irish if you can!) and a good raspberry jam (mine is from Wexford). Enjoy!