Shopping List
Favourite Recipes
Newsletter
Makes around 20-22
adjust servings:
Tick the ingredients you need to add your shopping list.
- Preheat the oven to 190 ̊C/170 ̊C/gasmark 5 and line two large baking trays with parchment paper.
- In a small bowl, whisk together the eggs, buttermilk and stout. Set aside.
- In a larger bowl, whisk together the flour, baking powder, salt and sugar. Add the cubes of butter.
- Use your fingers to work in the butter just until the mixture resembles crumbs; do not overmix. Stir in the Cheddar and the chopped spring onions.
- Add the stout mixture all at once and mix until just barely combined; do not overmix.
- Dump the dough onto a floured surface and kneading for 4-5 seconds just to incorporate any loose flour.
- Use your hands to pat the dough out to about 2cm thick. Dip a 4-5cm pastry cutter into some flour and use to cut out the scones. Re-roll the scraps and continue cutting until all of the dough has been used.
- Transfer the scones onto the prepared baking trays, spacing them 2-3cm apart. Brush the tops of the scones with buttermilk and sprinkle with sea salt.
- Bake for 15-20 minutes or until the scones are golden brown and sound hollow when the bottoms are tapped, rotating the trays halfway through.
Nutrition Facts
Per Serving: 293kcals, 14.8g fat (9.7g saturated), 37.6g carbs (27.2g sugars), 3.6g protein, 2.1g fibre, 0.086g sodium
Popular in Irish
Irish coffee affogato by EUROSPAR
