It’s time for an Irish recipe, and yay, what can be better than scones?
Scones are a bake good, something between a cookie and soda bread.
They’re super flaky, due to all the butter they have and can be sweet or savory. You can find them everywhere in Irish bakeries and cafes.
Scones are super easy and quick to cook and make a great breakfast, along with a cup of coffee or tea. I’m bringing you the classic scone recipe, but watch out, a wholesome whole wheat scones recipe is coming soon.
Yield 8 scones
- 2 & 1/2 cups flour
- 1/2 tsp baking powder
- 1/2 tsp salt
- 1/3 cup sugar
- 1 tsp vanilla extract
- 1/2 cup heavy cream - very cold
- 100 g butter - very cold
- 1 egg
- 3/4 cup dried fruits - I went with dried apricots because I really love how they match with vanilla and almond flakes, but any kind of dried fruits will work
- Almond flakes + just a little bit (1-2 tsp) of sugar (optional)
The secret to super tender scones is very cold butter and cream and not overworking the dough 🙂
- Preheat the oven at 180 degrees C.
- Line a baking pan with baking paper and set aside.
- In a medium bowl mix together flour, salt, sugar, baking powder and dried apricots.
- In a small bowl mix together the egg and the very cold cream.
- Cut the butter in cubes, add it to the flour mixture and start working the dough with your hands until the mixture resembles fine breadcrumbs.
- Add the egg and cream mixture, reserving 1 table spoon that we'll use to brush the scones before baking.
- Quickly work the dough until the mixture just starts holding together, remember the secret to super flaky tender scones is not overworking the dough.
- Form a disc and transfer it to the baking pan.
- Cut in 8 triangular pieces and brush with the egg and cream mixture we kept aside from before.
- Add almond flakes and sprinkle just a little bit of sugar on top.
- Bake in the preheated oven for about 25 minutes.
Let it cool slightly and enjoy.