Autumnal Scone
Warm from the oven, scattered with spice, topped with Folláin Traditional Blackberry Jam. We have teamed up with Gem Bakes to create the perfect Autumnal scone. These are a true seasonal delight and are fun and easy to make with kids!
Prep time: 12 mins / 10/15 mins rest
Cooking time: 12-15 mins
Serves: 8
Ingredients
- 300g plain flour
- 25g caster sugar
- 2 tablespoons baking powder
- Pinch salt
- 85g butter
- 175ml buttermilk
- 1 egg for egg wash
- 1 tsp ground cinnamon
- ½ tsp mixed spice
- 75g sultanas (Gems)
- Topped with Folláin Blackberry Jam
Method
- Into a bowl. Sieve in the flour, salt & baking powder.
- Add the sugar and mix.
- To this, add the cooled cubes butter and with your fingertips, rub together until it resembles a breadcrumb consistency.
- Make a well in the centre and add the buttermilk.
- Mix until you have a soft dough.
- Turn out onto a lightly floured worksurface and knead the dough for 10 seconds.
- Roll the scone dough to a thickness of 2”.
- Using a 6 cm round cutter, cut out 8 scones.
- Place on a tray and leave to rest at room temperature for 10/15 minutes.
- While resting, preheat the oven to 200C-180C.
- Once rested, egg wash the top of the scones and bake in the preheated oven for 12-15 minutes.
Ingredients
- 300g plain flour
- 25g caster sugar
- 2 tablespoons baking powder
- Pinch salt
- 85g butter
- 175ml buttermilk
- 1 egg for egg wash
- 1 tsp ground cinnamon
- ½ tsp mixed spice
- 75g sultanas (Gems)
- Topped with Folláin Blackberry Jam
Method
- Into a bowl. Sieve in the flour, salt & baking powder.
- Add the sugar and mix.
- To this, add the cooled cubes butter and with your fingertips, rub together until it resembles a breadcrumb consistency.
- Make a well in the centre and add the buttermilk.
- Mix until you have a soft dough.
- Turn out onto a lightly floured worksurface and knead the dough for 10 seconds.
- Roll the scone dough to a thickness of 2”.
- Using a 6 cm round cutter, cut out 8 scones.
- Place on a tray and leave to rest at room temperature for 10/15 minutes.
- While resting, preheat the oven to 200C-180C.
- Once rested, egg wash the top of the scones and bake in the preheated oven for 12-15 minutes.
