Hi Bold Bakers!
Join me and fellow Irish YouTuber, Donal Skehan, for TWO traditional Irish recipes we know you’ll love as part of a big St. Patrick’s Day Collaboration. Over on his channel, Donal is making a gorgeous Apple Crumble. And by popular demand, I’m making my traditional Irish Scones. So let’s get baking for Paddy’s Day!
Plus, don’t miss my mum’s Traditional Irish Soda Bread recipe, which is a lovely quick bread that you can make in no time!
- 3 ½ cups (1 lb/ 16oz ) Flour (all purpose/plain)
- 5 level tsp Baking powder
- 1 Generous pinch Of salt
- ¼ cup (2 oz/60g) white sugar
- 1 stick (4 oz/ 125g) cold salted Butter,
- 1 Whole egg
- 2 oz Double cream
- 7 oz whole milk
- Milk to glaze
- In a large bowl mix the dry ingredients together
- Rub in the cold butter with your fingers until it resembles breadcrumbs.
- If adding dried fruit eg. 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)
- With an open hand mix loosely your scone mix until your dough forms. 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 350oF (18OoC) for 35 minutes.
- Enjoy with Irish butter, jam and freshly whipped cream. Scones are best eaten the day they are baked but the next day you can pop them back in the oven to freshen them up again.
Hi Bold Bakers! I’m Gemma Stafford, a professional chef originally from Ireland, and I’m passionate about sharing my years of experience to show you how to make game-changing baking recipes with over-the-top results! Join more than 1 Million other Bold Bakers in the community for new video recipes every week!
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