Ingredients:

  • 12 oz (340 g) All-Purpose Flour
  • 1 Tbsp (15 g) Baking Powder
  • 1/2 tsp (3 g) Fine Sea Salt
  • 1/4 tsp (1 g) Freshly Ground Black Pepper
  • 4 oz (115 g) Unsalted Butter, very cold, cubed
  • 4 oz (115 g) Strong Irish Cheddar, grated
  • 2 Tbsp (10 g) Fresh Chives, finely chopped
  • 6 fl oz (180 ml) Guinness or Dark Irish Stout, chilled
  • 1 Large Egg, lightly beaten (for glaze)
  • Pinch (1 g) Flaked Sea Salt (optional, for topping)

Instructions:

  1. Preheat oven to 220°C / 425°F (Gas Mark 7). Line a baking sheet with parchment paper.
  2. In the large mixing bowl, whisk together the flour, baking powder, salt, and pepper.
  3. Add the cold, cubed butter to the flour mixture. Using your fingertips, quickly rub the butter into the flour until the mixture resembles coarse breadcrumbs. Keep handling to a minimum to prevent warming the butter.
  4. Stir in the grated Cheddar and the chopped chives until evenly distributed throughout the crumb mixture.
  5. Pour the chilled stout into the centre of the bowl. Use a broad knife or spatula to quickly fold the liquid into the dry mixture until just combined. The dough will be shaggy and quite sticky—do not overmix.
  6. Lightly flour a clean work surface. Gently turn the dough out. Pat or roll the dough into a 2 cm (approx. 3/4 inch) thick round or rectangle. Do not knead the dough; excessive handling develops the gluten and makes the scones tough.
  7. Dip the scone cutter (5cm / 2-inch) in flour, then cut out the scones, pushing the cutter straight down without twisting. Arrange the scones close together on the prepared baking sheet.
  8. Brush the tops of the scones lightly with the beaten egg wash and sprinkle with a pinch of flaky salt (if using).
  9. Bake for 18 to 20 minutes, or until the scones have doubled in height, are puffed, and are deeply golden brown on top.
  10. Transfer the warm scones immediately to a wire rack to cool slightly. Serve them whilst they are still warm.