Mary mcgee’s scones
Mary McGee’s Scones recipe⚠ Note: for metric to imperial (or vice-versa) conversion please refer to our article on Cooking Measurements 101.
My husband’s sister, Mary, who lives in Ballybrack, Ireland, makes what we consider to be Ireland’s best scones. While there on a recent visit, I sat in Mary’s kitchen and watched her make her famous scones. She let me take notes as long as I promised never to divulge her recipe. Here it is!… Sharon Ryan, former innkeeper
- 2 cups self-rising flour
- 1/4 pound butter, softened
- 1/2 cup sugar
- 2 eggs, beaten and divided in half
- 2 teaspoons baking powder
- 1 cup milk
- 1 cup golden raisins
Preheat oven to 350 degrees. In mixing bowl, add softened butter to flour, sugar, and baking powder. Blend with mixer, using pastry attachment on slow, scraping sides until crumbly. Add raisins, milk, and 1 beaten egg and continue blending until the mixture forms a dough. Spread dough on floured surface. Knead very lightly and roll out to 1/2 inch thick. Cut scones out with pastry cutter and place on warmed, buttered baking sheet. Brush beaten egg on top and sprinkle with sugar. Bake 20 minutes or until lightly browned.
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