Mummy’s Sweet White Scones

Preparation info

  • Difficulty


  • Makes


    scones using a 7.5 cm cutter

Appears in

Darina Allen's Simply Delicious Suppers

Darina Allen's Simply Delicious Suppers

By Darina Allen

Published 2001

  • About

This recipe has taken Ireland by storm. I have had grateful letters from all over the country from people who felt they could never make good scones before but have had success with this recipe – thanks, Mum!


  • 900 g flour
  • 55 g caster sugar
  • 15 g baking powder
  • 170 g butter
  • 3 eggs, preferably free-range
  • 450 ml milk to mix
  • pinch of salt

For Glaze

  • egg wash
  • granulated sugar for sprinkling on top of the scones


First preheat the oven to 250°C/475°F/Gas 9.

Sieve all the dry ingredients together. Rub in the butter. Make a well in the centre. Whisk the eggs with the milk, add to the dry ingredients and mix to a soft dough. Turn out on to a floured board. Knead lightly, just enough to shape into a round. Roll out to about 2.5cm thick and stamp into scones. Put on to a baking sheet. Brush with egg wash and sprinkle with granulated sugar.

Bake in the hot oven for 10–15 minutes until golden brown on top. Cool on a wire rack.

Serve split in half with home-made raspberry jam and a blob of whipped cream.