Gougane Barra Scones

Fan oven at 180 celsius for 20 mins approx


445g/1 lb of Cream Flour- sieved finely
1 tsp of baking powder
100g/4 ozs Irish Creamery Butter
50g/2 ozs of Caster sugar
2 medium eggs- free range if possible
110ml/3-4 fl oz Milk
110ml/3-4fl oz Cream
We don’t use salt in our scones and you can add a handful or two of sultanas to this recipe with a little extra baking powder too if you wish


Put on the oven and sieve the flour and baking powder into a wide brimmed bowl
Dice in the butter, and rub it into the dry ingredients, as lightly and quickly as you can, until it's like fine breadcrumbs
Stir in the caster sugar and make a well in the centre
Give the eggs a mix with an electric two prong mixer to give them some air and add the milk and cream
Pour  ¾ ‘s of the liquid into the well in the centre and with fingers spread stiffly on one hand, bring in the dry ingredients from the edge of the bowl, add more liquid if required to make a soft dough ball
Dust the table with flour and put your scone dough ball on it
It feels good to make scones, everybody loves them
With gentleness roll out the dough to about ¾ of an inch or 2cms and dust your scone cutter with flour before cutting the dough and put onto a floured baking baking tin a little apart from each other so they don’t stick together
We brush with a little egg wash- which is just an egg mixed with a little milk and brushed lightly on top of the scones to give a golden colour to them
You can start them at 190c for 5 mins to give them an extra boost and then turn down the oven to 180 for 10-12 minutes more or until lightly browned on the bottom and golden on top.

Serve with whipped cream and homemade jam or old fashioned Irish butter is probably best.