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Irish Fruit scones Rating :  

Nothing beats a soft, yielding fruit scone, hot from the oven, springy and high, just waiting for a dollop of butter or a spoon of homemade jam and whipped cream. Mmmm.


3 cups plain flour
1/3 cup sugar
2 and 1/2 teaspoons baking powder
1/2 teaspoon salt
1/2 teaspoon of bread soda
170g butter, cubed (put it in the freezer to chill)
1/2 cup of raisins or sultanas
240ml buttermilk, chilled

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1.Preheat the oven to 180º Centigrade/350º Fahrenheit/Gas Mark 4.
2. Sift the flour, sugar, baking powder, salt and bread soda together.
3. Cut in the butter with a knife until you get a breadcrumb texture.
4. Add the sultanas or raisins.
5. Pour in the buttermilk, keeping a bit back in case the dough gets too wet. Add it all if you need it but a little at a time. Mix gently until everything comes together.
6. Flour a board, and lay the mixture on it. With floured hands, press the scone mixture gently until you have a flat dough, about 1 inch high. Cut into 4 pieces, brush with milk, and bake in the oven for 14-16 minutes. They are done when they are risen and brown.

Cook’s note
- You can add 1/2 cup of grated cheese instead of the raisins.
- To make an elegant dessert scone, add 1/2 cup of crystallised ginger which you have chopped finely instead of the raisins. Serve with fromage frais.

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