These Irish scones couldn't be more authentic! Easy to make with just a few basic ingredients. Such a treat served with jam and cream!
Preheat the oven to 475 degrees F and line a baking sheet with parchment.
Place the flour, sugar, baking powder, and salt in a large bowl and whisk to combine.
Using a box grater, grate the cold butter into the flour mixture, then rub together with your hands until the mixture resembles fine breadcrumbs.
Whish the milk and eggs together until blended, then add almost all of the liquid to the dry ingredients,** mixing together with your clean hand.
When the dough gathers itself into a ball, knead it a few times, then pat it into a disc about 3/4-inch thick.
Use a 2 1/2-inch diameter cutter to cut the scones. (Scraps can be gathered back together to form additional scones, but take care not to over work the dough.)
Place the unbaked scones on the prepared baking sheet, brush the remaining milk/egg mixture over the tops, then top with demerara sugar.
Bake for 14 to 16 minutes, or until the scones are puffed and golden brown on their bottoms.
Cool, split, and top with butter, jam, and whipped cream, if desired.
*If you don't have whole milk, use 3/4 cup lowfat or skim milk plus 1/4 cup heavy cream.
**Reserve about 1 tablespoon of the liquid to brush over the scones before baking.