Recipe from my Granny - Carmel Power

Hannah McCarthy


  • 225g/8oz self-raising flour
  • Pinch of salt
  • 55g/2oz butter
  • 25g/1oz caster sugar
  • 150ml/5fl oz milk
  • 1 free-range egg, beaten to glaze


Mix flour and salt and rub in the butter.  Stir in the sugar and then the milk to get a soft dough.  Put onto a floured board and gently knead to remove cracks.  Roll out lightly and cut with a scone cutter.  Brush the top of scone with beaten egg.  Lightly grease a baking sheet and place scones in a pre-heated oven 220oC/425oF/Gas 7 for 12 to 15 minutes.

Cool on wire tray and serve with cream or jam.


This page was added on 07/02/2018.

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