Irish scones are light and fluffy, best served warm out of the oven. This recipe is adapted from Avoca – the coziest place to get lunch or tea and a scone in Dublin.
- 125g unsalted butter, diced
- 400g plain white flour
- 100g wholewheat flour
- 1 teaspoon baking powder
- 65g demerara sugar, plus exstra for finishing
- 50g sultanas
- 50g dried cranberries
- 2 large eggs, 1 beaten
- approx.250ml milk
Heat oven to 170C/fan 200C/gas 3. Tip the flours into a large bowl with baking powder, then mix. Add the butter, then rub in with your fingers until the mix looks like fine crumbs. Mix in the sugar and fruit, and make a well in the middle. Stir the egg and milk into the flour and mix to a soft but not sticky dough.
Turn out onto a lightly floured work surface, knead lightly and roll out to a 4-5cm thickness. Cut into rounds with a fluted cutter and place them on the prepared baking sheets. Brush the tops with the beaten egg wash, and sprinkle with exstra brown sugar.
Bake for 15-20 minutes or until golden brown.