'Autumn Treats'- Irish Farmhouse Scone Recipe
As the days get colder, and the cosy season begins, a spot of home baking is always a good idea!
Why not try these deliciously crumbly scones with a big mug of tea, and enjoy a quiet moment in your day.
irish farmhouse scones
Makes: 6-8 scones | prep time: 5 minutes | cooking time: 10 minutes | total time: 15 mins
Ingredients:
350g self-raising flour, plus a bit for dusting
1 tsp baking powder
85g butter, cut into small cubes
3 tbsp golden caster sugar
175ml buttermilk
1 tsp vanilla extract
1/2 tsp lemon extract
beaten egg, and a splash of milk to glaze
jam and Irish butter to serve
Directions:
Preheat the oven to 220C/200C fan/gas 7. Add the self-raising flour into a large bowl with ¼ tsp of Himalayan pink salt and the baking powder. Lightly mix together.
Add the cubed butter, then rub together with the flour using your finger tips. When the mix resembles a crumble texture, add in the golden caster sugar and lightly mix.
Add the vanilla extract and lemon extract to the buttermilk and gently mix. Place to one side.
Create a well in the centre of the flour mix, then add the buttermilk liquid and combine it gently with a cutlery knife until a dough is formed.
Sprinkle some flour onto the work surface and tip the dough out. Pat into a circle about 4cm deep. Take a 5cm scone/cookie cutter and dip it into some flour and plunge into the dough, then repeat until you have approx. 6-8 scones. Alternatively you can score the round deeply into segments like I have done in the photo.
Brush the tops with the milk/beaten egg, then carefully arrange on lined baking tray. Bake for 10 mins until risen and golden on the top. Eat just warm or cold on the day of baking, sumptuously topped with Irish butter and strawberry jam. Enjoy! -Gillian x
