← All recipes

🍳 Irish Scones with Raspberry Chia Jam

267 kcal · 30 min · 4 servings

Ingredients

• 250 g frozen raspberries
• 60 ml maple syrup
• 1.5 tbsp chia seeds
• 660 g self-raising flour
• 160 g sugar (approx.)
• 1.5 tsp ground cinnamon
• 200 g sultanas (approx.)
• 8 tbsp –10 tbsp candied orange peel or lemon peel (in pieces;
• 170 g Kerrygold salted butter (approx.)
• 1 large egg (room temperature)
• 260 ml milk

Instructions

1. 1. Put the frozen raspberries and maple syrup into a small saucepan.
2. 2. Bring the mixture to a boil, then simmer on low heat for five minutes.
3. 3. Stir in the chia seeds and simmer for another five minutes, stirring regularly.
4. 4. Preheat the oven to 200 degrees Celsius.
5. 5. Add all the dry ingredients for the scones to a large bowl.
6. 6. Rub the cold, salted butter into the flour mixture with your fingertips until it resembles fine crumbs.
7. 7. Make a well in the center, crack the egg into it, and add some milk.
8. 8. Stir with a spoon until the dough comes together but is not too sticky.
9. 9. If the dough feels too wet, add a little more flour.
10. 10. Dust your work surface with flour and place the dough on it.
11. 11. Knead the dough very gently and briefly into a ball.
12. 12. Press the dough into a circle about 2.5 centimeters thick.
13. 13. Cut out the scones using a cookie cutter or a glass.
14. 14. Grease a baking tray and place the scones on it with some space between them.
15. 15. Bake the scones at 200 degrees for about 25 minutes, until they are golden brown.
16. 16. Let the scones cool on a wire rack and serve them with the raspberry chia jam.

Nutrition per serving

• kcal: 267
• Protein: 5 g · Fett/Fat: 8 g · Carbs: 42 g