Irish Scones with Raspberry Chia Jam

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 raisins (approx.)
• 8–10 tbsp candied orange or lemon peel (in pieces)
• 170 g Kerrygold salted butter (approx.)
• 1 large egg (room temperature)
• 260 ml milk

Instructions

1. 1.

   For the raspberry chia jam, put the frozen raspberries and maple syrup in a small saucepan.

2. 2.

   Bring to a boil, then simmer over low heat for 5 minutes.

3. 3.

   Add the chia seeds and simmer for another 5 minutes, stirring regularly. (Tip: you can also use other frozen berries such as strawberries or mixed woodland berries.)

4. 4.

   Preheat the oven to about 200°C for the scones.

5. 5.

   Then put all ingredients except butter, egg and milk into a mixing bowl.

6. 6.

   Rub the salted Kerrygold butter with your fingertips until it is evenly distributed in the mixture and no lumps remain.

7. 7.

   Press a shallow indentation into the dough, crack the egg into it, then add some of the milk and stir with a spoon until the dough holds together but isn’t too wet. If the dough feels damp, add a little more flour.

8. 8.

   Dust a work surface with flour and spread the dough on it. Gently knead into a ball and pat into a circle about 2.5 cm thick (don’t over‑knead or beat). Cut out rounds with a cutter or a glass.

9. 9.

   Grease a baking sheet and place the scones a little apart. Bake at about 200°C for roughly 25 minutes. When the scones are golden brown, they’re done. Cool on a rack and serve with the chia jam.