Darina Allen’s mother made these for her children, sometimes adding a few golden raisins. Today at Ballymaloe, Allen adds rosemary, dried cherries, crystallized ginger, citrus rind, spices, chips, and more.
3½ cups flour
Pinch of salt
1½ teaspoons baking powder
2 tablespoons sugar
6 tablespoons butter, cut into small cubes
1 cup milk, or more if needed
Extra flour (for sprinkling)
1. Set the oven at 475 degrees. Line a baking sheet with parchment paper. Have on hand a 2-inch cutter
2. In a bowl, whisk the flour, salt, baking powder, and sugar to blend them. Add the butter and with your fingertips, rub it into the flour until the mixture resembles coarse crumbs. Make a well in the center.
3. In another bowl, whisk the egg and milk. Add the milk mixture to the well and stir with a rubber spatula to make a soft dough. Add more milk, if necessary, to make a dough that holds together.
4. Turn the dough out onto a lightly floured counter and shape it into a round. Roll to a ½-inch thickness and cut or stamp out rounds. Reroll the scraps to make more rounds. (You can also cut into squares or triangles so there is no need to reroll the scraps.) Transfer to the baking sheet.
1 egg, beaten with a pinch of salt (for the glaze)
Sugar, in a shallow bowl (for topping)
1. Brush the scones with the egg glaze. Dip the tops of the scones into the sugar and set sugared sides up on the baking sheet.
2. Bake for 15 minutes or until golden.
Adapted from “30 Years at Ballymaloe”