Paula Stakelum's Fruit Scones Recipe, Ashford Castle

There’s nothing quite like enjoying a warm, buttery fruit scone as part of a traditional Afternoon Tea experience - especially when it’s crafted by one of Ireland’s finest pastry chefs. Paula Stakelum, Red Carnation’s esteemed Director of Chocolate and Patisserie, based at Ashford Castle, shares her signature fruit scones recipe so you can bring a taste of luxury into your own kitchen. These homemade fruit scones are light, fluffy, and packed with juicy raisins, making them the perfect treat for your next brunch or tea-time gathering. Ingredients Makes: 10 - 12 scones Prep time: 15 minutes Bake time: 15 - 20 minutes 450g TT5 flour or similar white bread flour 96g salted butter (softened, not melted) 15g baking powder 80g caster sugar 140g raisins (pre-soaked in 5ml of apple juice) 1 egg 220ml buttermilk Method Mix dry ingredients: In a large mixing bowl, combine the white bread flour, baking powder, caster sugar, and softened butter. Mix until the butter is fully incorporated into the dry ingredients. Add fruit: Strain the soaked raisins to remove any excess apple juice. Add them to the flour mixture. Incorporate wet ingredients: Add the whole egg and buttermilk. Mix everything together until just combined - avoid over-mixing to keep the scones light and fluffy. Shape the dough: Roll out the dough on a lightly floured surface to about 18mm (just under ¾ inch) thick. Cut your scones: Use a 55mm cutter or the rim of a glass to cut out your scones. Place them on a lined baking tray. Bake to perfection: Bake at 170°C (340°F) for 15 to 20 minutes, or until golden brown on top. Tips for the best fruit scones Use cold buttermilk for a better rise. Don’t overwork the dough – a gentle touch keeps scones tender. For extra indulgence, serve warm with clotted cream and a spoonful of your favourite jam.

Paula Pastry's Fruit Scones

Meet Paula Pastry