How to Make Irish scones

Measure out 225 grams of self-rising flour.

Add a pinch of salt to the flour.

Rub 25 grams of butter or margarine into the flour using your hands.

Add 25 grams of caster sugar (optional) to the mixture.

Make a well in the center of the flour mixture and pour in 150 milliliters of milk, but do not add all of it at once.

Use a knife to mix the ingredients until it forms a doughy texture.

Get your hands in and mix the dough thoroughly.

Flour your work surface with some flour.

Take the dough out and spread it out to about a thick, nice height.

Use a cutter to cut out scone shapes from the dough.

Place the cut scones on a floured tray without flouring the bottom of the scones.

Recombine the leftover dough and cut out at least two more scones.

Bake the scones at 425 degrees Fahrenheit for 15 minutes until golden.

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