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Rachel Allen’s Sweet and Fruity White Breakfast Scones …

Rachel Allen’s Sweet and Fruity White Breakfast Scones …

Makes 24 scones



  1. Preheat the oven to 220°C / fan oven 200°C /Gas Mark 7.
  2. Sift all the dry ingredients, along with the fruit you have chosen into a large mixing bowl. 
  3. Add the butter to the mixture and rub in with your fingertips until the mixture looks like breadcrumbs.
  4. In a separate bowl, whisk together the eggs and milk. 
  5. Make a well in the centre of the flour, then pour in enough egg and milk mixture to make a soft dough, using your hands to mix together. 
  6. It should be quite soft but not sticky.
  7. Turn the mixture out onto a floured board. 
  8. Knead gently, then roll out to a round about 2.5cm (1 inch) thick
  9. Use a round scone or cookie cutter to stamp out the scones and place on to greased baking sheets.
  10.  Brush each scone with a little milk mixture, then sprinkle with caster sugar. 
  11. Place in the oven and bake for 10-12 minutes.
  12. When they are risen and golden, remove from the oven and cool on a wire rack.
  13. Serve cut in half, spread with Kerrygold and strawberry jam.

Suitable for freezing

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About this post-

Recipe and photo credit by-

 This recipe comes from a collection of 6 brand new and exclusive recipes created by Rachel Allen featuring in The Kerrygold Community Recip-e-book. For more recipes please visit Kerrygold UK


4 responses to “Rachel Allen’s Sweet and Fruity White Breakfast Scones …”

  1. Judy Haughton-James says:

    A breakfast treat! Looks good!

  2. Rhonda says:

    I love scones! What is a Kerrygold block?

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