Makes around 20-22
170ml buttermilk, plus extra for brushing
250ml Irish stout
630g plain flour
2 tbsp baking powder
Pinch of salt
1 tsp sugar
170g cold butter, cubed
225g Cheddar, grated
5 spring onions, very finely chopped
Flaked sea salt
- 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.
Per Serving 293kcals, 14.8g fat (9.7g saturated), 37.6g carbs (27.2g sugars), 3.6g protein, 2.1g fibre, 0.086g sodium