Saturday, August 19, 2006

proper Irish scones

My mother makes the best scones on earth. When I was in university I lived at home, and I used to leave early on Thursdays to get home in time for the scones to be taken out of the oven. They are best eaten slightly warm with as much butter as your heart can handle. Not butter substitute, REAL butter.

2 oz butter
1lb self-raising flour
4 oz caster sugar
4 oz sultanas
½ pint fresh milk
Beaten egg to glaze

Rub four, sugar and butter together

Rub in sultanas

Bind with milk

Knead and roll to 3/4 inch thick

Cut into scones with a glass and glaze with the beaten egg

Bake 20-25 minutes at 200˚C

Cool on a wire rack

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