Ireland has a wealth of fantastic food producers and we are very fortunate here in Wexford to be home to some of the finest.
With this sweet & savoury scone I am bringing Wexford to the table. I have used Uncle Aiden’s Stoneground Flour which is produced at Ballyminane Mills in Ballindaggin, just outside Enniscorthy. I use a lot of this flour in my kitchen.
There isn’t a rasher in Ireland than comes close to Wexford’s award winning, lip smackingly good O’Neills Dry Cure Bacon; however it isn’t bacon that’s used in this recipe, it’s their black pudding, a favourite of Mr. Simply Homemade’s (our fussy eating middle child loves the white!)
When it comes to apples, we all love delicious Ballycross Farm apples and they bring a wonderful sweetness to this scone. Ballycross is a working farm that opens to the public at the weekend, they’re products can also be bought in many of our local stores.
300g Plain Flour
100g Uncle Aiden’s Stoneground Flour
100g Butter, chilled
2tsp Baking Powder
150g O Neills Black Pudding
1 Ballycross Apple
1 Egg, beaten for egg wash
- Preheat the oven to 200C/180C fan and line a tray with baking parchment
- In a large bowl rub the butter into the flour creating a breadcrumb like texture. Add the baking powder, mixing it in lightly.
- Crumble in the black pudding and mix it through.
- Add the milk and mix in with a wooden spoon until you have a light dough.
- Chop the apple into small pieces and mix it into the dough quickly.
- Lightly flour your work surface and tip the dough out. Knead it very lightly into a manageable round, refrigerate for 10-15 minutes.
- Roll out the dough until it is around 1 inch thick. Cut out scones using a medium sized scone cutter and lay on the baking tray; brush with the beaten egg and bake for 20 minutes.
I made these scones for a leisurely weekend breakfast. They would be a wonderful addition to any brunch table also. They are full of flavour, a delight on the palate. Add good Irish butter along with some Wexford Cheddar and you’re in breakfast heaven.
This scone recipe is from Valerie O’ Connor’s Bread on the Table; I have made only very slight changes to it.