500g of Odlums Self Raising Super Flour (plus extra for dusting)
1tsp of Odlums Baking Powder
50g of Currants
Zest of 1 Lemon
1 egg for Egg Wash
10g of Shamrock Golden Caster Sugar
130g of Softened Butter
300ml of Whole Milk
To serve
Irish Butter
Fruitfield Raspberry Jam
Whipped Cream
How to:
Preheat the oven to 180°C and line a flat baking tray with parchment paper.
Weigh the flour, currants, sugar, lemon zest and baking powder in a bowl.
Rub in the butter with tips of fingers lifting ingredients to introduce air to the mix. Mixture should resemble breadcrumbs.
Add the milk and mix in really well with a wooden spoon. Dust the surface with some Odlums Super Flour and then tip the dough out onto it. Dust your hands and then knead until the dough comes together nicely. You may need to add a little more flour.
Roll the mixture out flat either with a rolling pin or your hands. Cut the scones out with a scone cutter and lay onto the baking tray with parchment paper. Don’t waste any mixture, you can always reroll it.
Brush the scones with egg wash and Bake for 15-20minutes.
Once cooked, allow to cool before enjoying with the Fruitfield Raspberry Jam and whipped cream.
Behind Every Bake
Super Flour Scones
CATEGORY: All Recipes
COOK TIME: 15 minutes
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What you need:
500g of Odlums Self Raising Super Flour (plus extra for dusting)
1tsp of Odlums Baking Powder
50g of Currants
Zest of 1 Lemon
1 egg for Egg Wash
10g of Shamrock Golden Caster Sugar
130g of Softened Butter
300ml of Whole Milk
To serve
Irish Butter
Fruitfield Raspberry Jam
Whipped Cream
How to:
Preheat the oven to 180°C and line a flat baking tray with parchment paper.
Weigh the flour, currants, sugar, lemon zest and baking powder in a bowl.
Rub in the butter with tips of fingers lifting ingredients to introduce air to the mix. Mixture should resemble breadcrumbs.
Add the milk and mix in really well with a wooden spoon. Dust the surface with some Odlums Super Flour and then tip the dough out onto it. Dust your hands and then knead until the dough comes together nicely. You may need to add a little more flour.
Roll the mixture out flat either with a rolling pin or your hands. Cut the scones out with a scone cutter and lay onto the baking tray with parchment paper. Don’t waste any mixture, you can always reroll it.
Brush the scones with egg wash and Bake for 15-20minutes.
Once cooked, allow to cool before enjoying with the Fruitfield Raspberry Jam and whipped cream.
