Donal Skehan's speedy raspberry scones
Welcome the weekend with this batch of scones smothered in butter.
What I love most about scones is that you can whip up a batch in a matter of minutes, usually with ingredients you already have in the house. I like to add fresh raspberries but you can keep the dough plain or add any summer berries you like. A thick layer of butter and jam is essential though!
Makes 8-10 Scones
You will need
500g self-raising flour, plus extra for dusting
1 tsp baking powder
120g butter, chilled
100g caster sugar, plus extra for sprinkling
180ml milk, plus extra for brushing
2 large free-range eggs
100g fresh raspberries
Preheat the oven to 220°C, dust a large baking sheet with flour. Combine the flour and baking powder in a large mixing bowl and using your fingertips, rub in the butter until the mixture resembles rough breadcrumbs. Add the sugar to the bowl and mix it through the crumbs.
In a measuring jug, whisk together the milk and egg until combined. Pour this into the crumb mixture and mix through with a table knife until a rough dough forms. Add the raspberries and mix it through the dough. Use your hands to push the dough together, making sure to include any mixture that's stuck on the sides of the bowl.
Dust a clean work surface with a little flour, turn the dough out of the bowl and press into a round shape. With a rolling pin, roll the dough out to a thickness of 2.5cm (1in). Using a 7.5cm (3in) circular pastry cutter, cut out the scones and place on the baking sheet. Press the trimmings together, roll out and repeat the process until you have used all the dough.
Brush each scone with a little milk and sprinkle with sugar. Place in the oven on the middle shelf and bake for 12-14 minutes until they have risen and turned a lovely golden-brown colour on top. Transfer to a wire rack to cool slightly before serving warm with a little butter and jam.
If you like the idea of baking up a storm in the kitchen but don’t have the time, then Boutique Bakes are your new best friend. This creative little company is dedicated to producing a range of cake and bread mixes without all of the nasty additives you’re used to seeing in pre-packed cake mixes. Cool packaging, excellent quality ingredients and delicious treats in just a few simple steps… my kind of baking!
Planning a drinks party and looking to jazz up your summer cocktails? Why not freeze some fresh summer berries in your ice cubes. Try it with fresh, seasonal berries, lemon & orange slices or even edible flowers if you want to go all out. These little additions not only look great but they add a lovely flavour to your favourite summer tipple! Cheers!
Blast & Wilde Butters
Husband and wife team Bernie & Graham Canning took their love of Irish butter and ramped it up a notch when they created their range of flavoured butters, Blast & Wilde! With options like Zesty Lime, Chilli & Coriander Seed & Wild Irish Pesto, it’s no surprise they have built up a cult following so quickly. These tasty butters are delicious stirred into seafood, mixed with pasta or even just spread on some crusty bread. If you ask me though, this stuff is good enough to eat with a spoon!