During a recent trip to Ireland, I traveled from north to south, from shore to shore, in the search of the perfect scone. And at Hayfield Manor, an ivy-clad estate within walking distance of the city center of Cork, I found it–the best scone I’d ever tasted. Freshly baked and oh-so-lightly browned, the scones are quite simply delicious. And the folks at Hayfield Manor know it, emphatically declaring that they have “perfected the art of scone making!” I completely agree.
They were generous in sharing the best-kept secret to scone making with me. And I now pass it along to you.
Hayfield Manor Scones
- 6.5oz cream flour
- 1.2oz white sugar
- 1.4oz butter (preferably salted)
- 1oz raisins
- 1 teaspoon baking powder
- 2.9oz buttermilk
- 1 egg
- Preheat oven to 356°F
- Place all dry ingredients and butter in a mixer with a flat attachment and blend until it resembles breadcrumbs.
- Add egg.
- Add buttermilk.
- Mix in raisins.
- Roll out dough and use a scone/cookie cutter with 4cm diameter
- To make the glaze for the scones, beat one egg and add a splash of milk. Brush the top of the scones with the egg wash.
- Place on a tray and put into preheated oven for 17 minutes.
- Enjoy with plenty of fresh cream and jam of your choice. If you’re feeling especially decadent, butter the scone first!