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!
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.
Serve split in half with home-made raspberry jam and a blob of whipped cream.
© 2001 Darina Allen. All rights reserved.