KERRYGOLD INSPIRED BUTTER SCONES
It’s Sunday, and my Sundays are always incomplete if there are no baked goods at home. So, I’m always torn between relaxing enough or baking, luckily this Sunday I get to relax since I baked during the week and froze some of the leftover scones and cake.
Today I’m sharing my recent scone recipe with you, which is inspired by the Kerrygold #KreateWithKerrygold competition. Seriously, I love this Irish butter, especially for my baked goods, particularly the texture I get when making scones, pie and tart crusts. I remember posting on my social media account that, “if you are ever in doubt of which butter I use, use Kerrygold”. I could instantly hear someone saying ‘but Kerrygold is expensive…’ however, I will tell you that, it is worth every cent. As an avid baker, I always want to use the finest ingredients there is, because, 1) I really enjoy baking, 2) baking takes time, 3) your body, if you are not using machines takes a strain, specifically the arms, and 4) quality products along with skill and love produce quality end products. Furthermore, why would you want to spend all that time making something that won’t be of good quality and taste at the end of your baking time?
I have also done some research before becoming a loyal Kerrygold customer, and I found that it is number one ranked, because of its texture, golden yellow colour, richness with a salty taste that has a subtle sweetness. As a result, it doesn’t overwhelm your baked goods with extra added salt. So, you can believe me when I say, it is the best, from my personal experience of course.
I call these scones Butter Scones, for obvious reasons:-), and I hope you try them and enjoy.
330g Cake Flour
130ml Buttermilk, cold
155g Kerrygold Butter, cold
1 Tablespoon Baking Powder
3 Tablespoons Sugar
1 Extra-large Egg, cold
½ Teaspoons Vanilla Extract (or 1 teaspoon of essence)
Pinch of Salt
Milk, for brushing.
- Preheat the oven to 180℃
- Sieve all the dry ingredients together into a medium\large mixing bowl. Set aside.
- Cut the cold butter into small cubes and add it to the flour mixture.
- Use a pastry cutter (or a reliable firm fork) to cut the butter into the flour mixture, until it resembles breadcrumbs.
- Put this mixture in the fridge for about 20 to 30 minutes, so that the butter gets cold again.
- After 20\30 minutes, whisk buttermilk, egg and vanilla extract in a mixing jug and take the butter\flour mixture out of the fridge.
- Pour the wet ingredients into the flour\butter mixture, fold with a palette knife until combined, careful not to over mix.
- Transfer the dough into a lightly floured surface and gently knead until it comes together, adding flour whenever necessary.
- Pat the dough to level it and using a rolling pin, roll it out into a 30cm square.
- Fold the dough into thirds, like you would an A4 paper. Repeat the step 4 times.
- On the 4th roll, make it 1 ½ cm high and use a small cookie cutter to cut the dough, keep kneading and levelling it until all is cut into circles.
- Transfer the scone cut dough into a baking tray lined with a baking paper, then put it in the freezer for 10 to 15 minutes.
- Take out the tray and brush the scones dough with milk, then bake into the prepared oven for 12 minutes.
- Serve with Kerrygold butter and jam, enjoy:-)