Irish Black Butter Scones

Irish Black Butter Scones

Makes 9-10 scones.

• 450g plain flour
• 75g butter
• 2 eggs, whisked
• Pinch of salt
• 25g caster sugar
• 1 heaped tsp + 1 rounded tsp baking powder
• 200ml milk
• 2 tbsp Irish Black butter

Preheat oven to 230oC

Sieve all of the dry ingredients into a large mixing bowl. Rub in the butter until fine breadcrumb texture.

Whisk the eggs in a measuring jug and add the milk and black butter.

Make a well in the centre of your bowl and add the milk and egg mixture, reserving back 2tbsp for the washing the top of your scones (this will help to brown the scones beautifully in the oven).

Mix to a soft dough.

Turn out the mixture onto a floured worktop. Shape into a round and roll out until 1 inch thick.

Using your cutter, cut out the scones and place onto a baking tray, brush with the reserved egg wash.

Bake in the oven for 10 minutes until golden. Cool on a wire rack.