Cook Time: 15 minutes
What you need
- 500g of Odlums Self Raising Super Flour (plus extra for dusting)
- 1tsp of Odlums Baking Powder
- 50g of Currants
- Zest of 1 Lemon
- 1 egg for Egg Wash
- 10g of Shamrock Golden Caster Sugar
- 130g of Softened Butter
- 300ml of Whole Milk
To serve
- Irish Butter
- Fruitfield Raspberry Jam
- Whipped Cream
Recipe Steps
- Preheat the oven to 180°C and line a flat baking tray with parchment paper.
- Weigh the flour, currants, sugar, lemon zest and baking powder in a bowl.
- Rub in the butter with tips of fingers lifting ingredients to introduce air to the mix. Mixture should resemble breadcrumbs.
- Add the milk and mix in really well with a wooden spoon. Dust the surface with some Odlums Super Flour and then tip the dough out onto it. Dust your hands and then knead until the dough comes together nicely. You may need to add a little more flour.
- Roll the mixture out flat either with a rolling pin or your hands. Cut the scones out with a scone cutter and lay onto the baking tray with parchment paper. Don’t waste any mixture, you can always reroll it.
- Brush the scones with egg wash and Bake for 15-20minutes.
- Once cooked, allow to cool before enjoying with the Fruitfield Raspberry Jam and whipped cream.
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Junior Big Bake Competition
For over 180 years, Odlums has been at the heart of baking in Irish homes – it’s time to pass down the wooden spoon to the next generation.Â
Got a budding baker at home? Share their favourite bake and they could be in with a chance to win some fantastic prizes.
Whether your child is just starting out with flour covered hands, or is already a confident weekend baker, we’d love to see what they can create. From simple family favourites to show-stopping bakes, every creation has its place.
