We’ve just returned from a mad week in Belgium where there were many waffles, pancakes & Belgian (NOT French!) Fries eaten – a week of lots of walking and sightseeing but lots of eating too. So when we got back, I think we craved some more simple fare. The simple scone was called for.
There are many many recipes for scones and very many flavors to be added but very little can beat a hot buttered slightly sweet scone with jam and cream. Plain and simple. My mother / aka Nana to her scone junkies was known around the world (well from Oldcourt & Lacken to Providence) for these scones and we are so glad that we have taken this closely guarded secret recipe down from her (well done Conor & Joe for getting it from her one summer). I visited Vanessa two years ago for her 30th (serioulsy!) birthday and whilst chatting with her, the boys and Amy about cookery books and recipes in general, this recipe, taken down over a summer holiday in Ireland for the boys and Nessa, floated out from a cookery book, right in front of all of us. So these scones are seriously heavenly!
(And don’t even think of using margarine!)
(makes approx 10 scones, this recipe was originally for double this amount – we ate a lot of scones!)
1lb / 450g strong white flour
4 oz / 100g butter
2oz / 60g castor sugar
1 1/12 teaspoons baking powder (be generous!)
7 1/2 fl oz / 225 ml milk
for glaze: egg wash & granulated sugar
- preheat oven to 250 C / 475 F / Gas mark 9 (yes – its HOT!)
- Sieve all the dry ingredients together in a large wide bowl. Cut the butter into cubes, toss in the flour and rub in the butter. Make a well in the centre.
- Whisk the eggs (reserve a small amount of egg for the glaze) with the milk, add to the dry ingredients and mix to a soft dough.
- Turn out onto a floured board. Knead lightly, just enough to shape into a round. Roll out to about 22cm (1inch) thick and cut or stamp into scones.
- Put onto a baking sheet – I always line with baking parchment just in case. Brush the tops with egg wash and dip each one in granulated sugar. Bake in a hot oven for 10-12 minutes until golden brown on top.
- Cool on a wire rack.
These freeze really well and take 43 seconds (another tip from Nana!) on high in the microwave to be the perfect piping hot temperature for butter and jam. (And whipped cream if you have it of course!)