Avoca is an Irish family-run business that spans one of the world's oldest surviving manufacturing companies and Ireland's most exciting stores and food markets.
Our customers frequently say a cup of coffee and something sweet, be it a cake biscuit or scone, at Avoca is like nothing anywhere else. And in an age when so much food is manufactured, our enthusiasm for home baking continues to grow. Today we’re sharing our recipe for the classic Avoca scone, best enjoyed with freshly whipped cream & some homemade jam. This recipe is from our very first cookbook, The Avoca Cafe Cookbook.
1lb/450g self-raising flour
A pinch of baking powder
A generous pinch of salt
2oz/50g caster sugar
4oz/110g unsalted butter, diced
1 egg, lightly beaten
2fl oz/50ml double cream
7fl oz/200ml milk (you may need a little more)
2 oz/50 g raisins (optional)
1 egg beaten with 1 tablespoon water, to glaze
Sift the flour, baking powder and salt into a bowl and stir in the sugar. Using your fingertips, lightly work in the butter until the mixture resembles breadcrumbs. At this point, you can add the raisins if you choose to include them. 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 it out onto a floured surface, then roll lightly with a rolling pin to 1 inch/2.5cm thick. Cut out with a round cutter, transfer to a greased baking sheet and brush the tops with the egg glaze. Bake in the oven preheated to 350F/180c/Gas mark 4 for 15-20 minutes or until well browned.
* Originally published July 2015.