Mildred’s Scone Recipe

by Ciaran Burke

Everyone enjoyed the scones at Killurney so much, I had to get the recipe for all to try at home.

Ingredients:
-1lb (450g) of self raising flour, if using normal flour add 1 teaspoon of baking powder
-2 ounces (60g) of butter
– 2 eggs
– a fist of sugar (half cup/1.25dl/125ml)
– half pint (3 dl/ 300m)lof full cream milk, none of that skinny fat free stuff

Method
1. Sieve flour into a bowl
2. Add sugar (and baking powder if using it)
3. Rub in the butter.
4. Mix the eggs and milk in a seperate bowl.
5. Pour eggs and milk into the flour
6. Knead (vaivata) the mixture
7. Cut into 2 cm squares
8. Place on a greased baking tray

Mildred has always baked her scones in a stove oven. She uses a hot oven and places the tray on a middle shelf for ten minutes. Then she moves the tray to a lower shelf for a further ten minutes. We estimate the temperature to be about 200 degrees celcius.

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