Avoca Scones

Makes 12-18

Source:Avoca (Dublin), Ireland

The recipes here are for regular and brown (whole wheat) scones. Both are from the restaurant at the Avoca weavers, south of Dublin in the Wicklow Hills. The regular scones are the light, sweet style normally served with tea while the brown scones are heartier and contain no sugar, perfect as a savory accompaniment to a hot bowl of soup.

Regular Avoca Scones:

1

lb

self-raising flour

4

cups

450

grams

4

Tbs

sugar (caster)

2

ounces

50

grams

1

pinch

baking powder

1

pinch

salt

½

cup

butter

4

ounces

110

grams

1

large

egg, lightly beaten

¼

cup

double cream

2

fl ounces

50

ml

⅞

cup

milk

7

fl ounces

200

ml

1

large

egg, beaten with 1 Tbs water for glaze

Preheat oven to 350°F [180°C].

Sift the flour, sugar, baking powder and salt into a large bowl.
With your fingers, gently blend in the butter until the mixture resembles dry bread crumbs.
Add the egg, cream and enough milk to moisten.
Mix well until it has a soft, doughy texture, but it shouldn’t be too moist.

Gather the dough into a ball and turn out onto a floured surface.
Roll lightly with a rolling pin until it is 1” [2.5 cm] thick.
Cut out with a round cutter and transfer to a greased baking sheet.
Brush the tops with beaten egg glaze.

Bake for 15-20 minutes until well browned.

Avoca Brown Scones:

1

lb

coarse brown flour (whole wheat)

16

ounces

450

grams

1

tsp

baking soda

1

pinch

salt

½

cup

butter, diced

4

ounces

110

grams

2

Tbs

Greek style yogurt

30

ml

⅓ -⅔

cup

milk

3-5

fl oz

75-150

ml

1

large

egg, beaten with 1 Tbs water for glaze

sesame seeds

Mix flour and salt in a large bowl.
Make a well in the center and add the baking soda and yogurt. Allow to react for a few minutes.
Add the 3 ounces of milk and mix well. You may need to add more milk, depending on the humidity.

Gather the dough into a ball and turn out onto a floured surface.
Roll lightly with a rolling pin until it is 1” [2.5 cm] thick.
Cut out with a round cutter and transfer to a greased baking sheet.
Brush the tops with beaten egg glaze and sprinkle with sesame seeds.

Bake for 15-20 minutes until well browned.

Makes 12-18.

Notes:

For the 2 of us, I make just a half recipe of the regular scones, but using a whole egg. If you don’t use self-raising flour, add 1 Tbsp baking powder and 1 tsp salt for the 1/2 recipe. This will make 6 good-sized scones.

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