April Selection

Sister Ita's Sultana Scones
Courtesy: Jack Devaney



4 cups flour

1-1/2 tsp baking powder

1/2 tsp salt

4 tbsp margarine

4 tbsp sugar

2/3 cup sultanas (golden raisins)

1/2 oz mixed peel (US citrus peel) (optional)

2 eggs

1-1/4 cups Milk



Sieve the flour, bread soda, baking powder and the salt into a bowl, and rub in the margarine. Add the sugar, fruit and the peel (optional). Mix well. Beat the eggs and mix with the milk, reserving a little to brush over the scones.


Make a well in the center of the flour, add the eggs and milk and mix to a soft dough. Turn out on to a floured board and roll out to about 1 inch thick. Cut into rounds, using a 21/2 inch fluted cutter. Brush over with some beaten egg. Put onto a greased baking sheet and bake in a preheated hot oven 400 degrees for 15‑20 minutes. Turn out on to a wire tray to cool.


From the days of the Abbey Guest House of the 1950’s to the tour buses of the 1990’s and right up to her retirement a few years ago at the age of 90, Sister Ita’s scones were legendary in Connemara. She is sadly missed by visitors, drivers and guides who fondly recall her friendship and warm hospitality.