An easy scone recipe

It's probably one of the most popular traditional Irish recipes you'll ever come across as it uses buttermik, but I've given the option to use ordinary or sour milk if needs be. Obviously this does have some slight effect on taste, but you'll be delighted with the results, with or without buttermilk.

Ingredients: for 12 medium sized scones

• 1lb (450g) plain flour
• 2oz (55g) butter
• 1 tsp bread soda (bicarbonate of soda)
• 1 tsp cream of tartar
• ½ tsp salt
• ½ pint (300ml) buttermilk, sour milk or ordinary milk
• 1 egg, lightly beaten
• milk or egg for glazing

Method: Preheat the oven to 225C, 425F, gas 7. Sieve the flour, bread soda, cream of tartar and salt into a bowl. Cut the butter into small pieces and rub into the flour using your fingertips until the mixture resembles fine breadcrumbs.

Make a well in the centre and add the beaten egg and most of the milk. Mix gently with a wooden spoon to form a soft dough.

Turn onto a lightly floured surface and knead very gently into a round shape. Roll this to about ¾-inch (2cm) thickness.

Cut into triangles of up to 2-inch wide or use a round fluted cutter.

Place on a floured tray, spacing well apart (you might need two trays for this quantity) and glaze with leftover milk or beaten egg. Bake for 15-20 minutes, until the scones have risen and are golden brown on top. Cool on a wire rack and serve, while warm if possible, with butter and jam.

For a cheesy version of this quick and easy scone recipe, just add 4oz (100g) of grated cheese into the dry mix.

For a fruity version, add 2-4oz (50-100g) of sultanas or cherries plus the same quantity of caster sugar and mix them with the other dry ingredients.

• Love this easy scone recipe? Try these other traditional Irish foods.
• No buttermilk or sour cream to hand? Try these traditional Irish recipes for buttermilk (and soda bread).
• Go to Irish Genealogy Toolkit Home page.