Simple Scone

The scone is a type of sweet bun widely eaten in the United Kingdom and Ireland in general. I learned to make them after I moved to Ireland, as until then I had no idea they existed! When I tried one for the first time, I was told I needed to use butter at room temperature and jam — yes, both together! And there are many stories about which you should spread on the scone first, the butter or the jam?

This recipe comes from a combination of the many I have already tested, but it was the one I found simplest, quickest, and one that can be a base for other flavours such as lemon, red fruits, or even savoury! It makes about 4 medium scones or 8 small ones.

Ingredients

• 2 cups wheat flour
• 1 pinch of salt
• 1/2 tsp bicarbonate of soda
• 2 tbsp butter at room temperature
• 1 tbsp sugar
• 1/2 cup milk
• 1 egg

Instructions

1. Mix the milk, egg and sugar together and set aside
2. Preheat the oven to 200C
3. In a bowl, sift the wheat flour, salt and bicarbonate of soda

4. Add the butter and rub it into the flour with your fingertips until a “crumble” forms

5. Make a well in the middle of the flour and pour in the liquid mixture, leaving a little behind so you can brush the scones at the end

6. Mix the dough gently, in a way where you don’t really stir or knead it; try to incorporate the ingredients by stirring with a wooden spoon from the centre outwards

7. As soon as the dough comes together, dust a surface with flour and flour your hands as well, so the dough doesn’t stick

8. Gently flatten it by hand to a thickness of about 2cm and use a cutter to cut out the scones — a floured-rimmed glass works too

9. Arrange them on a baking tray lined with or dusted with wheat flour, brush with the egg and milk mixture, and bake for approximately 10-15 minutes or until they are golden

Serve whilst still warm, with butter and the jam of your choice; if you want to store them, use a plastic bag or a container with a lid. To make them soft again, put them in the microwave for 30 seconds or cut in half and “toast” them in a frying pan with butter