recipe: Irish Scones -these are absolutely delicious with jelly and clotted cream

Irish Scones 

3 ½ cups (1 lb/ 16oz ) Flour (all purpose/plain)
2 tablespoons Baking powder
1/2 tsp. salt heaping 
¼ cup (2 oz/60g) white sugar
1 stick (4 oz/ 125g) cold unsalted Butter
1 Whole eggwith jelly
2 oz Heavy Cream
7 oz whole milk
Milk and egg to glaze

Instructions
In a large bowl mix the dry ingredients together. 

Cut in or Rub in the cold butter with your fingers until it resembles breadcrumbs.

If adding dried fruit  Raisins, berries, citrus rind, chocolate chips add them now before you add liquid. 
Mix your egg with the milk and cream and pour into your flour mix (if you don’t have cream you can use only milk)  

Mix your scone mix until your dough forms.  I like to use a fork. The bowl should be clean from the dough. 
Turn your dough onto a floured work surface. 
Knead lightly to give your dough a smooth surface. 
Pat your dough down with your hand until around 1 inches thick. 
With a scone cutter cut out your lovely little scones. You will have around 12. 
Put on a baking tray, glaze the tops of your scones with some milk to give them a golden top when baked. 
Bake at 350 F for 35 minutes.

Next week will have a recipe on how to make the clotted cream. It sounds terrible but it's delicious with scones.  You can always use butter and jelly if you don't have clotted cream. But the recipe is so simple I can't wait to share it with you.

 I love to wrap up a few of the scones with some jelly and clotted cream and deliver them to my neighbors for a Saturday surprise. I always include a wonderful Stampin' Up! stamped gift tag.  I'll pop a picture in this weekend so you can see what it looks like. Be sure to come back and check it out. 

Send some LOVE,

BethAnn