Ingredients:-
350g self-raising flour, plus more for dusting
Big pinch of salt
1 tsp baking powder
85g frozen butter ( then grated)
50g caster sugar
150ml full fat milk
2 Tbsp Irish Black Butter
1 Medium egg, beaten
Method:-
Place all the dry ingredients in a food processor and pulse for 5 seconds to mix, now add the Irish Black Butter and grated butter, pulse for a further 5-10 seconds to mix and then add enough milk to make a soft dough
Preheat oven to 180 Celsius
Empty mix onto a floured surface and shape into a bun, dust with a little flour and roll out to 2.5cms thick. Place on a tray lined with parchment and brush liberally with the beaten egg and bake in your oven for 15-20 mins until fully risen and golden. Remove and allow to cool, enjoy with jam and clotted cream.
Top tip:- when making scones the secret is to work quickly and not to over work the dough, for beautifully risen scone