Irish Scones

In a small bowl, whisk 1 egg, add 1 cup of buttermilk (or sour milk) and whisk some more.

In a large bowl, put two and a half cups (10 oz) of soda bread flour (or plain/self-raising flour plus a quarter teaspoon baking soda) and chop in about 2 oz of butter, although any buttery stuff should do. Rub between your fingers to a crumb-like consistency, adding a pinch of salt (optional) and 2 tablespoons of sugar. Mix in the buttermilk and egg, gently using a fork to draw the mixture together as a thick dough. Avoid working it too much as you will lose some of the lightness.

Turn out onto a lightly floured board or worktop, gently spread out to about a finger thickness, and cut into rounds using a cup, glass or pastry cutter.

Put scones onto a floured baking tray and bake in a hot oven (230 degrees C or Gas 7) for about 12 minutes or perhaps a bit longer. Remove and allow to cool a bit before eating to avoid burnin’ the mouth aff ye.