Wednesday, August 12, 2015

Irish Breakfast Scones By Louise Lennox

Louise Lennox goes all Irish with this lovely breakfast treat. RTÉ


  • 1 pound (16 oz.) self raising flour (All purpose flour + 5tsp. baking powder + 1tsp. salt)
  • 4 oz butter (cubed)
  • 2 large eggs
  • 1 egg yolk
  • 6 floz whole milk
  • 4 oz honey
  • 6 oz frozen mixed berries
  • 1 tub of clotted cream


  1. In a large bowl rub together flour and butter until they resemble breadcrumbs. (Can use a butter cutter).
  2. Whisk eggs, milk and 2 oz of honey together then pour into the flour mix. Gently stir with a fork until a soft ball is formed.
  3. Roll out scone dough into a 10inch round on a lightly floured surface and cut into eight triangles or use a cookie cutter to do this.
  4. Lightly sprinkle a baking tray with flour and place scones on top leaving space in between them. Brush the top of scones with beaten egg yolk mixed with 4 Tbsp.water.
  5. Bake in a preheated oven at 190°C for 20-30 minutes until golden brown.
  6. While the scones are baking make the berry compote by simply heating the frozen berries in a pot with the remaining honey, bring to a boil, simmer for five minutes.
  7. Serve the scones warm cut in half topped with the warm berry compote and clotted cream.
Devonshire Cream
3 ounces cream cheese, room temperature
1 tablespoon sugar
1/8 teaspoon salt
1 cup whipping cream

In a large bowl, combine cream cheese, sugar, and salt; stir until well blended. Stir in whipping cream. With an electric mixer, beat mixture until stiff. Store in refrigerator.