450g/ 1lb plain Flour
1 level tsp bread soda
1 level tsp Salt
1 level tsp sugar
3 tbsp chopped fresh Thyme (or parsley/ Chives)
350-420 ml sour milk or Buttermilk
Preheat oven to 230oC/ 450oF/Gas 8
Sieve all the dry ingredients together in a wide bowl
Mix in the fresh chopped thyme.
Make a well in the centre and add most of the sour milk and with one hand mix to a soft dough.
If more milk is needed, add now.
When mixed, turn out on to a floured surface and knead lightly.
Flatten to 2.5cm in height and cut into shapes with scone cutter (or an upturned glass or knife)
Bake for 12minutes approximately.
Baking time depends on the size of the scones cut.
Enjoy with Irish Butter and Jam.
A recipe from Catherine’s Little Book of Baking, by Catherine Fulvio of Ballyknocken House.