At Ballymlaoe house they serve these scones every day at breakfast and for tea in the main house with butter and cream from their own cows. The dream. To this day, they still make Myrtles recipe:
Myrtle Allen’s Scones
- 900g (8 cups) plain white flour
- 175g (6oz) cold butter
- 3 free range eggs
- pinch of salt
- 50g (1/4 cup) caster sugar
- 3 heaped tsp baking powder
- 450ml (2cups) approx. milk to mix
- egg wash (whisk 1 egg with a pinch of salt)
- Preheat oven to 250C/450F
- Sieve the dry ingredients into a large wide bowl.
- Cut butter into small pieces and rub into the flour mixture until it resembles crumbs.
- Whisk together the eggs and milk, add to the dry ingredients and mix to a soft dough.
- Turn out onto a floured board. Do not knead, just shape enough to make a round shape.
- Roll out to 2.5cm (1inch) thick and cut into 5 cm (2 inch) round “cakes”
- Place on a baking sheet, brush with egg wash and bake in preheated oven for 10-12 minutes until risen and nicely browned.
Have you made this dish?
Let me know what you think, share your efforts and any tweaks you made to the recipe on Instagram, don’t forget to tag #BuildingFeasts or email me on info@buildingfeasts.com
