Sieve the flour into a bowl and rub in the butter quickly and lightly with the fingertips. Add the salt and then, using a round-bladed knife, mix in the milk a little at a time. With floured hands knead lightly to a soft dough, adding a little more milk if necessary. Roll out evenly but lightly about one finger thick on a floured board. Cut out with a pastry cutter using a quick sharp motion, but do not twist or the scones will distort as they bake. Cook on a greased baking sheet near the top of a pre-heated oven at 425°ree;F for 12-15 mins.

These scones are best baked fresh for tea as they go stale very quickly. Brown scones are made in exactly the same way, substituting wholemeal flour for half the white flour. For fruit scones add a tablespoonful of superfine sugar and two tablespoonfuls of dried fruit before adding the milk.

Click here A Little Irish Cookbook to buy the book from Amazon.com or here to buy the Appletree Press book from Amazon.co.uk. For more information of the Appletree Press title, click on: A Little Irish Cookbook.

Also from Appletree: A Little Book of Irish Baking. Click here to buy from Amazon.com, or here, for more information

And: The Irish Kitchen. Click here to buy from Amazon.com, here to get it from Amazon.co.uk, or here, for more information.

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