Irish Breakfast Scones

Louise Lennox goes all Irish with this lovely breakfast treat.


  • 1 lb self raising flour
  • 4 oz butter (cubed)
  • 2 large eggs
  • 1 egg yolk
  • 6 floz whole milk
  • 4 oz honey
  • 6 oz frozen mixed berries
  • 1 tub of clotted cream


  1. In a large bowl rub together flour and butter until they resemble breadcrumbs.
  2. Whisk eggs, milk and 2 oz of honey together then pour into the flour mix. Gently stir with a fork until a soft ball is formed.
  3. Roll out scone dough into a 10inch round on a lightly floured surface and cut into eight triangles. Or You can use a cookie cutter to do this.
  4. Lightly sprinkle a baking tray with flour and place scones on top leaving space in between them.Brush the top of the scones with beaten egg yolk mixed with 4 tbsp.water.
  5. Bake in a preheated oven at 190°C for 20-30 minutes until golden brown.
  6. While the scones are baking make the berry compote by simply heating the frozen berries in a pot with the remaining honey, bring to the boil, simmer for five minutes.
  7. Serve the scones warm cut in half topped with the warm berry compote and clotted cream.


Use your RTE ID to Join

  • Upload your style photos
  • Create and save recipes
  • Review and Comment
  • Have your say
help Whats this?
Don't have an RTE ID? register