Out of the Blue - A Little Book of Inspiration

Wild Canrawer Scones

Scones are the easiest teatime treat, or can accompany soup for a filling and nourishing snack. You can add to this basic sweet scone recipe to make your own favourites. Personally my favourite is with Blackberries picked along the Canrower Road or any lane in Ireland.

Ingredients

450g/1lb self raising flour
Pinch of salt
110g / 4oz butter
50g / 2oz Caster Sugar
700ml / 8fl oz milk
2 eggs beaten

Cup full of frozen blackberries (Blueberries or any fruit of your choice)

Makes 12-18 scones depending on cutter size.

Preparation method
1. Heat the oven to 220C /425F/Gas 7. Lightly grease a baking sheet.

2. Mix together the flour and salt and rub in the butter.

3. Stir in the sugar and add Blackberries

4. Then add the beaten eggs and milk to get soft dough,

KEEP BACK SOME EGG MILK MIX TO GLACE SCONES

Turn on to a floured work surface and knead very lightly. Pat out to a round 2cm/3/4 in thick. Use a 5cm/2in cutter to stamp out rounds and place on a baking sheet. Lightly knead together the rest of the dough and stamp out more scones to use it all up.

5. Brush the tops of the scones with a little milk/egg. Bake for 12-15 minutes.

6. Cool on a wire rack and serve with butter and good jam and maybe some clotted or whipped cream.