Traditional Irish Scones 

INGREDIENTS

• 500g self-raising flour, plus extra for dusting
• 120g Dunnes Stores Butter, chilled
• 1 tsp baking powder
• 250ml milk, plus extra for brushing
• 1 large free-range egg
• 3 tbsp sugar

To Serve

• 250ml Dunnes Stores Fresh Cream, whipped to soft peaks
• 1-2 tbsp elderflower cordial (optional)
• 300g Dunnes Stores Irish Strawberries, hulled and sliced
• Fresh mint to garnish

METHOD

1. Preheat the oven to 180°C/350°F/Gas Mark 4, line a large baking sheet with parchment paper.
2. Combine the flour, two tablespoons of sugar, baking powder and the butter in a large mixing bowl and using your fingertips, rub in the butter until the mixture resembles rough breadcrumbs.
3. In a measuring jug, whisk together the milk and egg until combined. Making a well in the dry mix, pour in the wet ingredients. Gently mix into the crumb mixture and mix through with two forks until a rough dough forms.
4. 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 about 4cm (1.5"). Using a 7.5cm (3") circular pastry cutter, cut out the scones and place on the baking sheet. Press the trimmings together, roll out and repeat until you have used all the dough. Otherwise, just cut it into squares. Dip the cutter into flour here to prevent sticking.
5. Brush each scone with some milk and sprinkle with the remaining sugar.
6. 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.
7. While the scones are cooling, whip the cream to soft peaks and fold in some elderflower cordial. Hull and slice the strawberries, drizzle with elderflower cordial.
8. Once cooled, top with freshly whipped cream, strawberries and garnish with some fresh mint.