Sultana Scones (Irish)

Mary Carberry, in her West Cork Journal 1898-1901, describes at one point how "the scent of hot scones bores thro' the mist." Peter and Mary Ward serve their own scones - this is their recipe - with plenty of farmhouse butter and homemade orange marmalade for breakfast.

6¼ cups all-purpose flour, unbleached (625 g)
½ cup sugar (100 g)
2 tsp. baking soda
1 cup butter, cold, cut into pieces (220 g)
¾ cup sultanas or golden raisins (115 g)
1¾ cups milk (420 mL)
1 egg

Preheat the oven to 400°F (200°C/180°C fan, Gas Mark 6).

Line 2 baking sheets with waxed or parchment paper and set aside.

Mix the flour, sugar, and baking soda together in a large bowl. Using a pastry cutter or 2 table knives, cut the butter into the flour mixture until it resembles coarse meal flecked with pea-size pieces of butter. Stir in the sultanas, then add the milk and stir until the dough just comes together.

Turn the dough out onto a lightly floured surface. Dust your hands with flour and gently knead the dough with the heels of your hands several times, until the dough forms a rough ball. (Do not over knead.)

Divide the dough into 20 equal pieces, gently shape each into a round, and arrange the rounds on the prepared baking sheets at least 1" apart. Beat the egg with 1 tsp. of water in a small bowl, then brush the tops of the dough rounds with the egg wash.

Bake until the scones are golden brown, 30-35 minutes. Set aside to cool slightly on wire racks; then serve warm with butter and marmalade or preserves.

Makes 20.