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Ah, the taste of a warm, buttered scone fresh from the oven is … well, heavenly!
And your kitchen will smell as if Heaven descended to grace you with an aroma of confection perfection.
With St. Patrick’s Day around the corner, I went searching for an Irish treat to make and found my mother’s handwritten recipe for sweet white scones.
So if you have flour, eggs, butter, milk, confectioner’s sugar, baking soda and raisins, you’re good to go. Leave the raisins out if you don’t like them.
Give these scones a try and see how tasty they are.
Scroll down for the recipe at the bottom of the page.
Some Serving Ideas
The best time to eat scones is shortly after they’re out of the oven. Let them cool a little and then serve.
Cut them in half and butter them or serve with raspberry preserves and whipped cream.
This recipe makes 18 to 20 scones when using a 3-inch round cookie cutter.
Ingredients
Here’s what you’ll need:
- 2 lbs all-purpose flour
- 6 ozs unsalted butter
- 4 eggs (Set one aside for the egg wash)
- A pinch of salt
- 2 ozs confectioners or castor sugar
- 3 full teaspoons of baking powder
- 15 fl ozs of milk
- 4 ozs sultanas or raisins
Directions
- Preheat the oven to 475 F (250 C)
- Sieve all the dry ingredients together.
- Rub in the butter until the mixture is crumbly.
- Add the raisins.
- Make a well in the center.
- Whisk 3 of the eggs and the milk and add to the dry mixture.
- Mix it to a soft dough and don’t over mix it.
- Put it on a floured surface and lightly knead.
- Shape the dough into a round ball.
- Then roll it out to 1-inch thick and use a 3-inch cookie cutter to cut out the scones.
- Put the scones on a baking sheet, brush with an egg wash and sprinkle some castor sugar on top.
- Bake in the hot oven for 10 to 15 minutes until they’re golden brown.
- Cool on a wire tray.
Make the Egg Wash
It’s very simple.
- Whisk one egg and add a pinch of salt.
- Brush the egg wash over the scones to help them brown in the oven.
Next step? Enjoy these tasty treats!
- 2 lbs all-purpose flour
- 6 ozs butter
- 4 eggs (set one aside to make an egg wash to apply before going in the oven)
- A pinch of salt
- 2 ozs confectioners or castor sugar
- 3 heaped teaspoons of baking powder
- 15 fl ozs of milk
- 4 ozs sultanas or raisins
- Preheat the oven to 475 F (250 C)
- Sieve all the dry ingredients together.
- Rub in the butter.
- Add the raisins.
- Make a well in the center.
- Whisk the 3 eggs and the milk and add to the dry mixture.
- Mix it to a soft dough.
- Put it on a floured surface and lightly knead.
- Shape the dough into a round ball.
- Then roll it out to 1-inch thick and use a 3-inch cookie cutter to cut out the scones.
- Put the scones on a baking sheet, brush with the egg wash (see below) and sprinkle some castor sugar on top.
- Bake in the hot oven for 10 to 15 minutes until they're golden brown.
- Cool on a wire tray.
- To make the egg wash, whisk one egg and add a pinch of salt.
- Brush over the scones to help them brown in the oven.
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