Gougane Barra Scones

Fan oven at 180C for 20 mins approx


454g/1 lb of cream flour- sieved finely
1 tsp of baking powder
100g/4 oz Irish creamery butter
50g/2 oz of caster sugar
2 medium eggs- free range if possible
85ml/3 fl oz milk
85ml/3 fl 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


Preheat 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.
Whisk the eggs a mix to give them some air (reserve an eggcup of egg to use later) and add the milk and cream.
Pour 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 to make a soft dough ball.
Dust the table with flour and put your scone dough ball on it.
With gentleness roll out the dough to about 3 cm / 1 inch and dust your scone cutter with flour before cutting the dough and put onto a floured baking tin a little apart from each other so they don’t stick together.
Brush the scones with the egg you saved earlier to give them golden colour.
You can start them at 190C for 5 mins to give them an extra boost. Then turn down the oven to 175C for 12 - 15 minutes 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.