450g plain flour, extra for dusting
1 tsp salt
1tsp bicarbonate of soda
1 tsp caster sugar
25g Kerrygold butter, chilled and diced
1 egg, beaten
Kerrygold butter curls and blackberry or strawberry jam to serve.
1. Preheat the oven to 220°C (425°F or Gas mark 7). Sift the flour into a bowl with the salt and bicarbonate of soda. Stir in the sugar and then using your fingertips, rub in the butter until the mixture resembles fine breadcrumbs.
2. Make a well in the centre and pour in the buttermilk and beaten egg. Using a tablespoon, gently and quickly stir the liquid into the flour. It should be so soft but not sticky. Lightly flour the work surface. Turn the dough out onto it and pat into a circle about 2.5cm thick. Cut into triangles with a huge sharp knife or stamp out 5cm rounds with a cutter.
3. Arrange the scones on a non-stick baking sheet and bake for 15 minutes until well risen and golden brown. Leave to cool for at least 10 minutes on a wire rack, then serve with the butter curls and jam.
Mix 25g of Kerrygold grated mature scones in with the buttermilk. Brush the finished scones with melted Kerrygold butter and sprinkle with another 75g grates Kerrygold mature Cheddar before baking. Mix 1 teaspoon wholegrain mustard into 25g of butter and use to spread on the split baked scones before topping with sliced cooked ham or tomatoes to serve.
Add 50g of sultanas or raisins or dried pitted cherries when stirring the sugar into the dry ingredients, then finish as described above.