Ballymaloe White Scones | Ballymaloe House
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Makes 15 7cm (2 in) plain scones (or sultana scones) 

900g (2lb, 7 cups) plain flour

50g (2oz, 1/4 cup) caster sugar

3 heaped teaspoons baking powder

Pinch of salt

170g (6oz, 3/4 cup) butter

3 eggs

450ml (15fl oz, 1 3/4 cups) milk

Egg wash

Sieve the dry ingredients into a large, wide bowl. Cut in the butter and rub it in until it looks like crumbs. Whisk the eggs with with milk, add to the dry ingredients and mix to a soft dough.  Turn out onto a floured board. Do not knead, but shape just enough to make a round. Roll out to 2.5c, (1in) thick. Cut into round 'cakes' 2.5cm x 5cm (1 in x 2in) and put onto a baking sheet.  Brush the tops with egg wash. Bake in a hot over 240C / 475F / gas 9) fir 10-12 minutes, until risen and nicely browned. 

Sultana Scones

Add 1-2 tablespoons of sultanas to the basic recipe. 

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