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| Chef | |
| Submitted | August 2nd 2008 |
| Cuisine | Irish |
| Category | Brunch |
| Level | Beginner |
| Servings | 12 |
| Rating |
Ingredients
1 Pound Self-raising flour (450g)
1 Pinch Baking powder
1 Pinch Salt (generous pinch)
2 Ounces Caster sugar (50g)
4 Ounces Unsalted butter, diced (110g)
1 Egg, lightly beaten
2 Fluid Ozs. (50ml) Double cream
2 Ounces Fluid Ozs. (200ml) Milk
1 Egg + 1 tbl spoon Water to glaze
Enjoy with tea/coffee at any time.
Directions
Sift flour, baking powder & salt into a large bowl. Add sugar. Add butter and stir until mixture resembles dry breadcrumbs. Add egg, cream and enough milk to moisten. Mix to a soft, but not too wet, doughy texture.
Gather the dough into a ball. Turn onto a floured board. Roll with rolling pin until 1 inch thick. Cut the dough with a round cutter.
Preheat the oven to 350F (180C).
Put the round doughs on a greased baking tray. Glaze them with the egg and water mixture. Bake until nicely browned. It takes about 15 to 20 minutes. If your oven is a fan assisted oven, Reduce temperature by 10-20 degrees.
(Optional: To serve, split and spread with raspberry jam and cream. Sprinkle top with icing sugar or split and butter).
Gather the dough into a ball. Turn onto a floured board. Roll with rolling pin until 1 inch thick. Cut the dough with a round cutter.
Preheat the oven to 350F (180C).
Put the round doughs on a greased baking tray. Glaze them with the egg and water mixture. Bake until nicely browned. It takes about 15 to 20 minutes. If your oven is a fan assisted oven, Reduce temperature by 10-20 degrees.
(Optional: To serve, split and spread with raspberry jam and cream. Sprinkle top with icing sugar or split and butter).
Citation: Avoca Cafe Cookbook (first published 2000 by Avoca Handweavers, Kilmacanogue, Co Wicklow, Ireland)