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Perrots Restaurant Cork
07/06/2013

The Big Scone Off!!

by hayfieldmanor
0 comments
Would you believe that the original scone differs from every aspect of today’s scones. The original Scone was unbaked, style was round and flat, made with unleavened oats and baked on a griddle & cut into quadrants when serving. It wasn’t until baking powder became readily available to the masses that scones began to be the oven-baked, well-leavened items we know & love today.

I bet you will all be glad to know that here at Hayfield Manor we have perfected the art of Scone Making!  

Maybe you've come to Hayfield Manor and tried our scones in person but now is your chance to make them yourself with our own special recipe.  Shhh don’t tell the chef!!!!

Recipe

185g Cream Flour
35g Sugar
40g Butter
6g  Baking powder
1 Egg      
85mls Buttermilk
A Handful of raisins  

Method

Preheat over to 180 degrees Celsius.

Place all of the dry ingredients and the butter in a mixer with a flat attachment and blend until it
resembles breadcrumbs.
Add the egg.
Then add the buttermilk.
Finally mix in the raisins.
Roll out and use a scone/cookie cutter with 4cm diameter.
Place on a tray and put into your preheated oven for 17 minutes.

Gosh all that talk of Scone making is making us very hungry indeed… Perhaps you have a recipe that you think will top ours - feel free to send your recipe to us at salesoffice@hayfieldmanor.ie and the winning recipe will win Afternoon Tea for Two ….with scones cooked to your recipe of course! 

Good Luck! 

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hayfield manor hotel, perrott avenue, college road, cork city, ireland  |
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Company Name: The Royal Partnership t/a Hayfield Manor | Vat Number IE 4515 786 A