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Irish Scones
My Granny and a great Aunt were great bakers. As a child I remember them often making scones, which were great with a glass of milk. I still love that today, as do my niece and nephew.
approximately 9 scones
Breads & Rolls
Jill Morrow
Country/Ethnicity of Origin
400g self rising flour (3 cups)

80g margarine or butter (1/3 cup) 80g sugar (1/3 cup and 1 T) 2 eggs 250 ml of milk (approximate)(1 cup) 2-4 t baking powder (if not using self-rising flour) 100g raisins, currants or chopped fruit (optional)(approximately `1/2 cup)

Heat oven to 220°C and grease baking tray. Add flour to mixing bowl. Cut butter into small pieces and add to flour. Rub in butter with fingertips (or pastry cutter) until no lumps are left and mixture looks like fine breadcrumbs. Stir in sugar and fruit. Add milk 1 T at a time, stirring well with a knife until the mixture begins to stick together. Using one hand, collect the mixture together and knead lightly to form a smooth, fairly soft dough.

Turn dough on to a lightly floured board. Form into a flat, round shape and roll about 3 cm (1`1/4"")thick. Cut into 5 cm (2"") rounds and place on greased baking tray. Brush tops of scones with a little milk. Bake towards the top of the oven for about 10 minutes, until golden brown and well risen. Remove to cooling tray and leave until cold. Serve split in half and buttered.

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Page $ActDescription on April 25, 2011, at 10:01 AM