www.odlums.ie /recipes/currant-scones/

What you need:

  • 225g/8oz Odlums Self Raising Flour
  • 150ml/¼pt Milk (approx)
  • Pinch of Salt
  • 25g/1oz Shamrock Golden Caster Sugar
  • 25g/1oz Butter or Margarine
  • 50g/2oz Shamrock Sultanas, Cherries or Raisins

How to:

  1. Sieve flour and salt into a bowl, stir in sugar if used.
  2. Add sultanas, cherries or raisins. Then rub in butter/margarine.
  3. Add sufficient milk to make a soft dough.
  4. Turn onto a floured board and gently knead to remove any cracks.
  5. Roll out lightly to 1" in thickness. Cut into scones with a cutter dipped in flour.
  6. Place on a floured preheated baking sheet/tray, glaze if liked with beaten egg or milk.
  7. Bake in a preheated oven 220°C/425°F/Gas 8 on upper shelf position for 10 mins approx.
  8. Cool on a wire tray.

Note

  • Delicious served with whipped cream, Fruitfield Strawberry Jam and a few fresh strawberries
shutterstock_136870223-e1410532818858

Currant Scones

Category

Afternoon Tea

Cook Time

10 mins

What you need:

  • 225g/8oz Odlums Self Raising Flour
  • 150ml/¼pt Milk (approx)
  • Pinch of Salt
  • 25g/1oz Shamrock Golden Caster Sugar
  • 25g/1oz Butter or Margarine
  • 50g/2oz Shamrock Sultanas, Cherries or Raisins

How to:

  1. Sieve flour and salt into a bowl, stir in sugar if used.
  2. Add sultanas, cherries or raisins. Then rub in butter/margarine.
  3. Add sufficient milk to make a soft dough.
  4. Turn onto a floured board and gently knead to remove any cracks.
  5. Roll out lightly to 1" in thickness. Cut into scones with a cutter dipped in flour.
  6. Place on a floured preheated baking sheet/tray, glaze if liked with beaten egg or milk.
  7. Bake in a preheated oven 220°C/425°F/Gas 8 on upper shelf position for 10 mins approx.
  8. Cool on a wire tray.

Note

  • Delicious served with whipped cream, Fruitfield Strawberry Jam and a few fresh strawberries
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