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desserts-baking

Raspberry Scones

If you've never made scones before, this is the recipe to try!

30 8
Raspberry Scones | DonalSkehan.com, If you've never made scones before, this is the recipe to try!

desserts-baking

Raspberry Scones

If you've never made scones before, this is the recipe to try!

Friday, May 29, 2015

500g self-raising flour, plus extra for dusting

1 tsp baking powder

120g butter, chilled

100g caster sugar, plus extra for sprinkling

2 large free range eggs

200ml milk, plus extra for brushing

100g fresh raspberries

Large baking sheet

Large mixing bowl

Measuring jug

Rolling pin

Pastry cutter or glass

Wire rack

30 mins
Serves 8

Scones are one of the first recipes most people learn to make in Ireland, especially if you did Home Ec. in school! What I love most about scones is that you can whip up a batch in a matter of minutes, usually with ingredients you already have in the house. I like to add fresh raspberries but you can keep the dough plain or add any berries you like. A thick layer of butter and jam is essential though!

Preheat the oven to 220°C/425°F/Gas Mark 7, dust a large baking sheet with flour. Combine the flour and baking powder in a large mixing bowl and using your fingertips, rub in the butter until the mixture resembles rough breadcrumbs. Add the sugar to the bowl and mix it through the crumbs.
In a measuring jug, whisk together the milk and egg until combined. Pour this into the crumb mixture and mix through with a table knife until a rough dough forms. Add the raspberries and mix it through the dough. Use your hands to push the dough together, making sure to include any mixture that’s stuck on the sides of the bowl.
Dust a clean work surface with a little flour, turn the dough out of the bowl and press into a round shape. With a rolling pin, roll the dough out to a thickness of 2.5cm (1in). Using a 7.5cm (3in) circular pastry cutter, cut out the scones and place on the baking sheet. Press the trimmings together, roll out and repeat the process until you have used all the dough.
Brush each scone with a little milk and sprinkle with sugar. Place in the oven on the middle shelf and bake for 12-14 minutes until they have risen and turned a lovely golden-brown colour on top. Transfer to a wire rack to cool slightly before serving warm with a little butter and jam.
30 mins
Serves 8

Ingredients

500g self-raising flour, plus extra for dusting

1 tsp baking powder

120g butter, chilled

100g caster sugar, plus extra for sprinkling

2 large free range eggs

200ml milk, plus extra for brushing

100g fresh raspberries

You'll Need

Large baking sheet

Large mixing bowl

Measuring jug

Rolling pin

Pastry cutter or glass

Wire rack

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  • Ju Ying Hsu

    Can I just use plain flour?

    • Yes but make sure to add baking powder to get the rise! :)

      • Jolene Lam

        How much baking powder should one use if they use regular flour?

        • About 1 tsp. :)

          • Jolene Lam

            Thanks! I can’t wait to try out the recipe. :)

  • Olivia Cheung

    Hey Donald! Nice recipe;DD But just to make sure I am not confused…the butter should be nice and cold instead of softened (as written here) right? Thanks:)) Planning to make them soon!!!

  • Ramazan Pehlivan

    if we use self raising flour do we still need to add the baking powder?

    • I use both for extra rise but if you don’t have it, they should be fine with just self-raising flour. :)

  • Maybe go with a tsp next time if you can taste it. It was ok for me but I’ve updated the recipe to a teaspoon so thanks for the feedback! Really appreciate it. :)

  • Sounds like they butter may have melted alright. You can always add more flour to your hands & work surface if you find it’s too wet. Hope that helps!

  • SP

    Omg what a lovely treat to have these this morning, so easy to make and what an amazing taste, thanks Donal

  • Dawn Lai

    Can the dough stay overnight? Should I put it in the fridge? Thanks so much!

    • Gerard

      No you can’t store the dough. As soon as the wet and dry ingredients are mixed, the baking powder is activated and starts releasing air bubbles. The quicker you get the scones in the oven, the better they’ll rise. If you store the dough, the scones won’t rise…

    • I would bake it off right away. Not the kind of dough that needs proving etc. :)

  • Becky

    Could you please give this American the recipe in my measurements? I keep finding different equivalents on line and I want to make sure I get it right. Thank you.

  • Sarah

    Can you use gluten free flour??

  • Sinéad Fallon

    Donal If I wanted to make a big batch say 80 scones could I adapt this recipie x8 or would you tweak it .

    • Hmm I’d say do one batch to see how many you get for the size that you want and then multiply out the ingredients. Good luck! Sounds like a big job!

  • Brenda

    Hi Donal, if I make these as mini scones for afternoon tea would they take less time in the oven?

    • Yep – just keep an eye on them. As soon as they are golden brown and sound slightly hollow when tapped on the base, they are ready to go. :)

  • Katie Loane

    Hi Donal, could I use frozen raspberries instead of fresh?