These are served daily with morning coffee and as part of our afternoon tea offering at Renvyle House Hotel.
This recipe is taken from "At Home in Renvyle" Recipe Book by Tim O'Sullivan ©
400g (1lb 2 oz) White Flour
½ Tsp Salt
100g (2oz) Margarine
4 tsp Baking Powder
90g (3 ¾ oz) Sugar
120g (5oz) Sultanas
1 Beaten Egg
Preheat the oven to 180 °C / 350° F / Gas Mark 5
Sift the four and salt and lightly rub in the margarine, sift in the baking powder and sugar and add the sultanas. Mix well.
Add all the milk and beaten egg and mix to a spongy dough. Knead lightly to make the dough smooth and roll out to ¾ inch thick.
Cut out with a 2 inch cutter, brush with egg and bake in the oven for 10-15 minutes.
Serve with homemade jam and freshly whipped cream.