Prep 15 mins
Cook 25 mins
Light moist and so easy to make.This recipe was given to me by Irish chef. These are truly best scones I ever had. Great with butter, jam or creme-fresh. They also freeze well.
- 600 g flour
- 110 g granulated sugar
- 1 tablespoon baking powder
- 100 g dry raisins or 100 g cranberries
- 190 g butter, cold cut up into cubes
- 2 eggs
- 250 ml buttermilk
- Preheat oven to 375°F.
- Line baking sheet with parchment paper.
- In a large bowl measure flour, sugar, baking powder.
- Add butter and work with your fingertips until mixture resembles small peas.
- Mix in dry fruit.
- In small bowl mix buttermilk and eggs add to dry mixture.
- Using your hands, form dough into large ball and place on floured surface.
- Knead lightly only few times until comes together.
- Roll out into 1 1/2 inch thickness.
- Cut into 3 inch rounds place on a prepared baking sheet.
- Brush with milk to glaze.
- Bake scones for 20-25 minutes.
Finally a recipe close to the scones my DH and I had in Ireland this past summer! I must note that one should pay particular attention to step 8 for best rising. I kneaded just a tad too much on my first batch. One really wants the dough to JUST come together and roll very lightly. Thank you SO much for posting this receipe. It's a keeper.
I will leave only a comment and not star rating, because I obviously made errors in converting some of the key ingredients. There were too many raisins, and the dough was quite dry and fell apart in our hands. I obviously didn't use enough butter, but had too many raisins. I'll try again though, as I think it'll be a great recipe if I can get the conversions correct. Thanks for sharing your recipe, Hanka.
These scones are the nicest I have ever , tasted, I have given them to family and friends, they couldn't get enough. A true winner!