Paula Pastry's fruit scones

Paula Stakelum, Ashford Castle's Director of Chocolate and Patisserie, makes the most delectable scones which feature in the Castle's Afternoon Tea.

Follow the recipe below to re-create this treat for you and your loved ones.

Ingredients:

Makes 10 - 12 scones

• 450g TT5 flour or similar (white bread flour)
• 96g salted butter (softened to room temp)
• 15g baking powder
• 80g caster sugar
• 140g raisins (soaked using 5ml of apple juice)
• 1 whole egg
• 220ml buttermilk

Method

1. Place the plain flour, baking powder, caster sugar and softened butter (not liquid) into a mixing bowl.
2. Mix the ingredients until all the butter is combined.
3. Strain the raisins to remove the excess juice.
4. Add the raisins, eggs and then the buttermilk to the mixture.
5. Mix until all is well combined.
6. Roll out the mixture until it is roughly an 18mm thickness.
7. Cut with 55'' cutter (you can use the rim of a standard glass if you don’t have a cutter).
8. Bake at 170℃ (340F) for 15 - 20 minutes.

For more recipe ideas, check out our at-home blogs for inspiration.