Sage Scones

Joanna Schaffalitzky — 

Prepartion Time
Total Time

This is the second of my Traditional Irish dishes from the Irish Foodies Cookalong last Friday. I cooked these scones to accompany my main dish of Molly Malone's Hotpot. As there was sage in the hotpot, I decided that sage would be the best thing to flavour the scones with too.

These were some of the tastiest scones I have ever made. My whole family loved them and requested that I make them again. They also went perfectly with the hotpot.

Self-Raising Flour
Sage (Finely chopped)
a pinch
Other Requirements

Mixing bowl, rolling pin, pastry cutter, pastry brush, baking tray and wire rack.

Scones are one of the easiest things to bake; in fact, they were the first thing I ever had to cook in Home Ec so many years ago. The base recipe for these scones comes from Delia's Complete Cookery Course.

Preheat the oven to 200°C. Measure out the flour and add the butter in small pieces. Rub the butter into the flour with your fingertips until it resembles breadcrumbs in consistency.

Take the sage leaves only and finely chop. I'm a big cheat, so I used a mini food mixer that my parents have to blitz the sage, but you can do it by hand with a big knife too.

Add the salt and chopped sage to the flour and mix together.

Slowly add the milk to the bowl bit by bit, stirring it into the flour mix until it comes together into a dough.

Tip the dough out onto a well-floured board or counter and flatten with your hands into a round.

Roll out the dough to a thickness of 2 cm. Use the pastry cutter to cut out rounds from the dough. When using the cutter make sure to push it straight down without twisting, this will give you taller scones. Place the cut out scones onto a well greased baking tray.

Once you have cut out as many scones as you can from the first rolling out, pull the dough back together, roll it out again and cut another set of scones. Repeat this until you run out of dough.

Brush the tops of the scones with a little milk and place in the oven for 12 - 15 mins until golden brown on top. Remove from the oven and cool on a wire rack.

Serve with Molly Malone Hotpot, soup or stew and lashings of butter.


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