I was sent some Irish Black Butter and couldn’t wait to get the creative juices flowing. So what better than a simple scone, some of my homemade Sloe Gin & Blackberry Jam to complement it. The “Irish Black Butter” is a concentrated apple purée and its uses are endless. I even made some mashed potatoes with it in the recipe and served it with Pork Fillet and a Gorgonzola cream Sauce.
350g self-raising flour, plus more for dusting
Big pinch of salt
1 tsp baking powder
85g frozen butter ( then grated)
50g caster sugar
150ml full fat milk
2 Tbsp Irish Black Butter
1 Medium egg, beaten
Place all the dry ingredients in a food processor and pulse for 5 seconds to mix, now add the Irish Black Butter and grated butter, pulse for a further 5-10 seconds to mix and then add enough milk to make a soft dough
Preheat oven to 180 Celsius
Empty mix onto a floured surface and shape into a bun, dust with a little flour and roll out to 2.5cms thick. Place on a tray lined with parchment and brush liberally with the beaten egg and bake in your oven for 15-20 mns until fully risen and golden. Remove and allow to cool, enjoy with jam and clotted cream.
Top tip:- when making scones the secret is to work quickly and not to over work the dough, for beautifully risen scone