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Rachel Allen's sweet white breakfast scones recipe

Rachel Allen's sweet white breakfast scones recipe

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  • Dish type
  • Cake
  • Loaf cake
  • Fruit loaf

A delicious and fruity recipe by Rachel Allen for Kerrygold. Perfect for every season, these scones make a lovely tea time treat!

93 people made this

IngredientsServes: 24

  • 900g (2 lb) plain white flour
  • 1 pinch salt
  • 50g (2 oz) caster sugar
  • 3 heaped teaspoons baking powder
  • 175g (6 oz) Kerrygold block, cut in 1cm (1/2 in) cubes
  • 3 eggs
  • 425ml (3/4 pt) milk
  • 150g (5 oz) chopped raspberries, blackberries, blueberries, -OR-
  • 100g (4 oz) dried fruit such as sultanas, raisins, dried cranberries, dried cherries or chopped dates

MethodPrep:15min ›Cook:12min ›Ready in:27min

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


For a real treat, top with some fresh cream and in winter, try adding 1 teaspoon of ground mixed spice to the flour.

See it on my blog

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Rachel Allen’s rocky road recipe

Rachel Allen August 20, 2019 10:00 am

Nutrition per portion

Try Rachel Allen’s version of a classic rocky road recipe to indulge your sweet tooth. Chocolates, biscuits and marshmallows set in melted chocolate -what’s not to love about that?

Sweet White Scones

“There are few hours in life more agreeable than the hour dedicated to the ceremony of afternoon tea. “

Recently, when showing 2 French girls around Howth, we stumbled upon a very cute little coffee shop, and when I saw that they had scones with cream and jam on offer, I knew we had to indulge! They were enamored, stating that there was nothing so civilised in France (the other man’s grass is always greener…)

Although there is an absolute abundance of pastries and sweets in Paris, sometimes all you crave is the comfort of a crumbly white scone with heaps of jam. Though somewhat irregularly shaped given the lack of weighing scales and a seriously unreliable oven, these went down a treat in the Irish College today..

900g plain white flour
170g butter
3 eggs
a good pinch of salt
55g caster sugar
3 good teaspoons baking powder
450ml (ish) milk

egg wash (1 egg and a drop of milk)
granulated sugar for sprinkling on top of the scones

First preheat the oven to 250C (you need it hot!)

Sieve all the dry ingredients together in a large wide bowl. Cut the butter into cubes, toss in the flour and rub in the butter. You can also do this is a food processor.

Whisk the eggs with the milk, and then add it to the dry ingredients slowly. Only add as much as you need to bring it to a soft dough.

Turn out the blob of dough onto a floured surface. Knead the mixture lightly, just enough to shape into a round. Roll out to about 1 inch thick and cut out scones using a cup or a cutter. Pop them on a floured baking sheet – no need to grease.

Brush the tops with egg wash and dip each one in granulated sugar (this is key – it makes an ordinary scone an absolute treat!)

Bake in a hot oven for around 12 minutes until golden brown on top.

Cool on a wire rack (if you can hang on that long) Serve split in half with raspberry jam and a blob of whipped cream.

After four months of testing scone recipes, I think I've found my favourite.

After rigorous testing, we offer three US-style versions that approach crumbly perfection Credit: Haarala Hamilton

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S cones can be sad. They promise so much and often deliver so little. And they do this when you really need them to be good. At weekends I often see lone dads – are they divorced, or have they just been given the kids for the day? – tackling scones in parks, zoos, cafés that will tolerate spillages and mushed-up biscuits. I’ve been there myself, pushing a pram around, stupefied by lack of sleep, longing for a pot of strong tea… and a scone.

The scone should be the peak of a perfect afternoon, accompanied by home-made jam and clear blue skies. The prospect of them is full of hope. And then you eat one. At first it seems good – your imagination and optimism helps – but as a bit of claggy dough sticks to the roof of your mouth you secretly admit that a scone can be like the worst bits of life – dry, hard to swallow, disappointing.

I decided I couldn’t take this any more, so I spent four months making scones every Saturday and Sunday (my children were thrilled).

I tried recipes from Mary Berry, Delia, Nigella, Rachel Allen, everyone whose name is synonymous with comfort and good baking. I made versions with baking powder, baking soda, cream of tartar, buttermilk, butter, lard, eggs and no eggs. None of them was what I wanted (though Dan Lepard’s everyday scones – soft and tangy – were the best I tried from a British book).

I just kept thinking about the American scones I’d eaten: round hazelnut ones on Cape Ann, as crumbly as shortbread sour cream and lemon ones in New Hampshire that melted in the mouth. Americans do things to scones that we wouldn’t dream of. I can cope with dried cranberries and sour cherries, orange and lemon zest, but chunks of chocolate, or icing on top? Nope. But still, I had to admit that the best, richest, most flaky scones I had ever eaten were in America.

T here are important things to remember when making scones. Handle the dough as little as possible. Gently patting it into shape is better than rolling it out, and I found that wedges or squares – where you cut the dough once instead of gathering up the scraps and re-rolling it – produce lighter scones. Cooking them close to each other is a good trick too. That way the dough has nowhere to go but upwards.

Of course there is no perfect scone, but the three here were the favourites in my house. I ask your forgiveness for offering American recipes, but just make them. They won’t disappoint. I’m never going to eat a sad scone again.

I didn’t know that the topic of how to eat scones was a contentious one, but apparently it is!

My way of eating a scone is to gently split it open with my hands, thereby allowing all of the fluffy layers of the scone to be intact. If you were to use a knife to cut the scone, you would effectively flatten the layers inside the scone.

Next, you should place a small amount of jam onto each half of the scone, followed by a good dollop of clotted cream, whipped cream or Chantilly cream. If you place the cream onto the scone first, the jam would simply slide off and eating your scone will become a messy affair!

However, if you are skipping the cream altogether, I would suggest a generous spread of butter on the scones, which would melt into the scones if they are warm, followed by a topping of jam.

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I’m passionate about food, its provenance and its sustainability. As a technical cook, I like to see what’s happening in the kitchens of Michelin starred restaurants, but you’re just as likely to find me at home making sourdough. You can find some of my recipes in In The Mix 2, an award-winning Thermomix cookbook.

  • 10 ounces (about 2 cups) self-rising flour
  • 2 tablespoons sugar (if making sweet shortcake-style biscuits)
  • 10 ounces (about 1 1/4 cups) heavy cream, plus more for brushing

Adjust oven rack to center position and preheat oven to 450°F. Place flour in a large bowl. If making sweet biscuits, whisk in sugar. Stirring with a wooden spoon, drizzle in cream. Stir until a lumpy dough is formed. Do not over mix.

For Drop Biscuits: Using a 1-ounce cookie scoop, scoop balls of dough onto a parchment-lined baking sheet, spacing them 2 inches apart. Brush tops with cream and bake until golden brown, about 12 minutes. Let cool slightly and serve.

For Flaky Rolled Biscuits: With a rolling pin, roll the dough into a 12-inch square. Using a bench scraper, fold the right third of the dough over the center, then fold the left third over so you end up with a 12-by-4-inch rectangle. Fold the top third down over the center, then fold the bottom third up so the whole thing is reduced to a 4-inch square. Press the square down and roll it out again into a 12-inch square. Repeat the folding process once more, then roll the dough again into a 12-inch square. Use a 3- to 4-inch biscuit cutter to cut out rounds and transfer to a parchment-lined baking sheet, spaced 2 inches apart. Press together scraps to form additional biscuits. Brush tops with cream and bake until golden brown, about 12 minutes. Let cool slightly and serve.

Soda Focaccia – such an easy recipe!

The first recipe Rachel showed us was for a Soda Focaccia. She took pains to explain that Soda Bread isn’t Italian and Focaccia isn’t Irish, but nevertheless soda bread dough can be used to make a quick and easy focaccia style bread.

All you need to make it is flour, salt, baking soda, buttermilk, olive oil and some rosemary.

If you haven’t got any buttermilk on hand, you can substitute sour milk by adding a couple of teaspoons of vinegar to fresh milk and letting it sit until it begins to curdle a bit.

After sifting the flour, soda and salt together, simply add the buttermilk and mix the dough with your hands. When the dough comes together, turn it out on to a flour board and just turn it once or twice in the flour. Never knead soda bread. Then the dough is rolled or spread out in a rough rectangle with your fingers on to an oiled pan.

Using your fingertips, poke some focaccia like holes in the dough and place sprigs of rosemary in the holes. Then drizzle the soda focaccia with olive oil and sprinkle with salt. Then just pop it in the oven to bake.

We then had a chance to make the soda focaccia ourselves. We each had our own little kitchen station to work in, and Rachel came round to help us.

All our soda focaccia came together really well. Unfortunately, the ovens had been set a bit too hot so they were a bit overcooked, but they were still very tasty!

Gluten free scones recipe - super easy to make and youɽ never know they're gf! There's a vegan option and it's dairy free and low FODMAP too.

  • 340 g gluten free self raising flour
  • 1 tsp gluten free baking powder
  • 1/4 tsp xanthan gum
  • 85 g butter (or hard margarine)
  • 4 tbsp caster sugar
  • 175 ml milk (dairy-free if needed)
  • 3 tsp lemon juice
  • 1 1/2 tsp vanilla extract
  • 1 egg (to make this vegan, as well as using dairy free milk and hard margarine rather than butter, you could brush the tops with almond milk instead of egg)

Butter, Blarney and Scones

Last fall, I took a trip to Ireland hosted by Kerrygold, the main producers of butter and cheese in Ireland. (Every time I told someone I was going to see &ldquobutter and cheese,&rdquo I couldn&rsquot help but think of the episode of The Andy Griffith Show when Aunt Bee fell in love with the &ldquobutter and egg&rdquo man, but I digress). Ireland is every bit as beautiful as you might imagine&mdashgreen and lush, full of friendly farm folks, country cottages, manors, pubs and cows.

Yes, there are cows everywhere, and because of the mild, wet climate (and lush grass), they produce milk that is super rich (and yellow). This is why Irish cheese and butter are so flavorful. The highlights of the trip included: breaking in my Wellies lunch with Ireland's Martha Stewart, Rachel Allen (photo at right), churning butter with Madge Ahern, evaluating and eating cheese with Kerrygold cheese grader Enda Howley, and making friends with many a cow. I took a cooking class from Chef Paul Flynn, met Darina Allen and toured her famous Ballymaloe Cookery School, and shopped at the oldest Irish farmers&rsquo market in Middleton. On top of that, a few of us on the tour kissed the Blarney Stone, which, legend has it, imparts the gift of gab (eloquent and charming) to all who kiss it. (Is it working?)

The food was fabulous and simple. I fell in love with the &ldquobrown bread,&rdquo crumbly and malty tasting, Sticky Toffee Pudding and something called Posset&mdasha lemony custard of sorts. We had scones about everywhere we went, as well as apples (and fruit in general, particularly at breakfast), homemade apple juice, lamb and salmon (from the Blackwater River &ldquodown the road&rdquo). We also had Bulmers hard cider, Guinness (and for me, a beer drinker, Murphy&rsquos and Smithwick&rsquos).

Here is the scone recipe Rachel Allen and her husband Isaac made for us at lunch. It is from her book, Favorite Food at Home with Rachel Allen (Morrow, 2006). We found them to be very tender, more like biscuits than scones. They served them with a beautiful creamy potato and herb soup, but they would be great with any soup, particularly our Vegetable Bean Soup which everyone who makes it agrees is unbelievably delicious. Together they&rsquore a perfect dinner.

Rachel Allen&rsquos White Soda Scones

3 2/3 cups (1 pound) all-purpose flour
1 teaspoon salt
1 teaspoon baking soda
1 3/4 cups buttermilk milk

Sift flour, salt and baking soda into a large bowl, and rub the mixture with your fingertips to incorporate some air. Make a well in the center and pour in most of the buttermilk. Using one hand, with your fingers open and stiff, mix in a full circle, bringing the flour and liquid together, adding more liquid if necessary. The dough should be quite soft, but not too sticky.

Turn dough out onto a floured surface and do not knead it but gently bring it into a ball. Flatten slightly to a height of about 1 1/2 inches. Cut dough into squares or whatever shape you like. Place scones onto a baking sheet. Bake 10 to 15 minutes (depending on size). When cooked they should sound hollow when tapped on the bottom. Cool on a wire rack. Makes 12 scones.

Cheese-Herb Scone variation:
Add 1 to 2 tablespoons chopped fresh thyme, rosemary, parsley, chives, marjoram, savory or sage to the flour before you pour in the buttermilk. For even more flavor, you can sprinkle the tops with grated Cheddar cheese before they go into the oven.

Irish Country Cooking: Recipes from the Irish Countrywoman’s Association

I’m loving this cookbook. It’s a collection of recipes from members of the Irish Countrywomen’s Association. The photos are beautiful and the recipes are both interesting and approachable. Each recipe includes a little blurb about the recipe and how it came to be. My favorite part is the one sentence description of each contributor. Stuff like “Golf-mad grandmother of 12” or “Volunteer and busy mum of three”. My personal favorite is “Hill-walking granny and expert patchworker”. The recipe I used today was from Margaret O’Reilly of County Cork, “Prize-winning maker of Carrickmacross lace”.

Now that it’s October and the weather seems to have turned, it really feels like Fall. Maybe that’s why I bought a huge bag of apples the other day. Apples. Just what you need when you want to make a simple, comforting, fall dessert. I needed to make something easy, preferably something you could throw together while holding a baby. Rolling out pie dough was out. An apple crumble was in order.

I chose the one in this book because it was different from any apple crumble recipe I’ve made before. The apple crumble recipes I’ve tried in the past all call for a streusel topping made with flour, sugar, warm spices and cold butter that you sprinkle on top of apples that have been tossed with sugar and lemon juice, sort of like a crustless streusel-topped pie. This was totally different. Toasted breadcrumbs, ground almonds, lemon zest, brown sugar and golden syrup with no warm spices, or any spices, to be found. Plus, the topping was cooked on the stovetop prior to baking and everything was layered in the pan - apples, topping, apples, topping - lasagna style. The recipe also called for blackberries, which I didn’t have. Still, the result was delicious. Simple. Clean. Extra “appley” without those spices for vying with the fruit for attention. The lemon zest complemented the sweetness of the apples without taking over. It also felt sweet and indulgent without being heavy. No guilt in eating this on top of yogurt or oats for breakfast.

A few years ago I bought this apple corer, peeler, slicer, which is one of the few uni-taskers allowed in my kitchen. I’m so glad I have it. This was Emmett’s first time using it and he thoroughly enjoyed the experience. Isla was able to use it too (little miss “anything you can do I can do better” - she’s a competitive little bugger). They made quick work of 4 apples.

I’ll be honest, I didn’t measure, again. So the amounts below are just estimates. I’m just not big on measuring unless I absolutely have to. But I’ve outlined the ingredients and basic process below.

This golden syrup is available at the boutique and has so many uses.

Recipe adapted from Irish Country Cooking

2 tablespoons Brown sugar

Zest and juice of one lemon

4 apples, cored, peeled and sliced

Spray a pie pan or other baking dish with cooking spray or coat with butter.

Melt butter in a large skillet and toast breadcrumbs for about 5 minutes, until they are light brown and smell toasted.

Place golden syrup, lemon juice and zest, salt and sugar in a small saucepan and heat over low heat.

Once breadcrumbs are toasted, add them to sugar mixture, then add ground almonds and sliced almonds and stir.

Layer 2 apples in the pan and top with one half of the topping mixture.

Layer the remaining apples on top and top with the remaining sugar-breadcrumb mixture.

Place in oven. After 20 minutes, check the crumble and place foil loosely over the top if it is browning too fast (this is important, I almost didn’t check mine in time and it was very brown by the time I covered it).

Cook for another 20-25 minutes or until apples are soft and bubbling. Remove from oven and allow to cool slightly. Serve with ice cream, whipped cream or custard.

Melt butter for toasting breadcrumbs, Irish butter if you have it.

Breadcrumbs and nuts are combined with warm sugar, syrup, lemon juice mixture.

Layer apples and topping in the pan.

I ate this as an afternoon snack - plain with some coffee. The next evening we had it after dinner with custard and tea.

Watch the video: How to make perfect English Scones. Cupcake Jemma (May 2022).


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