Recipe of the month
April 4, 2016
Especially for Emma McDonald who moved to Cornwall and is suffering from Yellow Door blueberry scone withdrawal! Now Cornwall is a lovely place, but all that clotted cream deserves a really lovely scone.
Makes 20 large scones
700g soda bread flour
150g caster sugar
½ tsp salt
100g fresh or frozen blueberries
350 – 400ml buttermilk
1 egg, beaten
Preheat the oven to 200°C
Mix the flour, caster sugar and salt in a bowl. Add the butter and rub it in, using your fingers until the mixture resembles breadcrumbs. Add the blueberries at this stage and mix through. Add the buttermilk and mix again until the mixture starts to come together.
Turn the mixture out onto a lightly floured surface and work it with your hands until it forms a ball. Pat out to a thickness of 4-5cm and, using a large scone cutter, stamp out the scones. You could use a large diameter glass if you don’t have a cutter. Place them on a baking sheet and glaze the tops with beaten egg.
Bake for 20-25 minutes until golden on the top and cooked through. Serve warm from the oven with lots more good Irish butter and home-made preserves.< Back to News