Over 40 Lifestyle Blogger | Fashion | Food | Fitness

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

Top tip:

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 comments so far.

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?

Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Hi I’m Claire And Welcome to My Blog

Advertise Here


HIBS 100

HIBS100 Index of Home and Interior Blogs

Subscribe to Blog via Email

Enter your email address to subscribe to this blog and receive notifications of new posts by email.