Ballyknocken House Sweet Scones

Courtesy: Fred Parker

Servings: approximately 17

There is nothing more mouthwatering than scones straight from the oven,

butter melting onto them, a good dollop of homemade raspberry or

strawberry jam and topped with freshly whipped cream!



1 lb (2 cups) plain flour

2 heaped teaspoons (2 3/4 US tsp) baking powder

Large pinch salt

1 oz (1 level US tablespoon) castor sugar

4oz (1 US stick) chilled butter

1/2 pint (1-1/4 US cups) milk approximately

Beaten Egg to glaze



Preheat the oven to 450 degrees F.


Sift all the dry ingredients together. Rub in the chilled butter (between your two hands) until the mixture resembles fine breadcrumbs. Make a well in the centre and add most of the milk (about 1 cup). Mix to a soft dough adding all of the milk, if required.


Blueberries, raisins, cranberries, etc. can be added.  Start with around 3/4 of a cup, then add additional to taste.


Turn out onto a floured surface and knead lightly. Roll out to about 1-inch  thickness. Dip the cutter (small juice glass can be used) into flour and cut the dough into rounds of 1-1/2 inch.


Place scones on a floured baking tray, glaze with the beaten egg and put immediately into the hot oven. Bake until the scones have risen and have a golden top, approximately 10 minutes. Enjoy with Irish butter and homemade jam!