Tourism Ireland is delighted to partner with Williams Sonoma and Bake from Scratch magazine to bring you the very best of the island of Ireland's culinary experiences! Be sure to pick up the Authentic Ireland issue of Bake from Scratch magazine available now and fill your heart with the recipes, locations and stories found within its pages. Scroll down to get a sneak peek of one of Darina Allen's favorite Irish recipes and to find out how you can win your own Authentic Ireland trip! Check it Out   Watch the teams from Williams Sonoma and Bake from Scratch magazine taste their way around the island of Ireland. View Video Bring a taste of the island of Ireland to your kitchen with Ballymaloe Cookery School's very own Darina Allen's recipe for Sweet White Scones. Print the recipe below to whip up these delicious treats. For even more culinary content, visit Ireland.com. Check It Out "If I could teach you how to make one thing, if you had never baked or cooked anything, this dough is where I'd start. Our Sweet White Scones are made with our soda bread dough. You don't have to stamp them out using a cutter; you can cut them into whatever shape you like using a knife. Brush the top with buttermilk or egg wash and dip it into grated cheese or put some scallions or chopped seaweed, curry powder or raisins or rosemary into the mix. This recipe is an incredibly versatile thing." – Darina Allen INGREDIENTS 1/4 cup (50 grams) demerara or other course sugar 1 1/2 large eggs (75 grams) 1 cup (240 grams) whole milk 3 1/2 cups plus 2 tablespoons (454 grams) all-purpose flour 2 tablespoons (24 grams) castor sugar 4 teaspoons (20 grams) baking powder Pinch salt 6 tablespoons (85 grams) cold salted butter, grated Jam and whipped cream or jam and butter, for serving PRO TIP- Cut the dough with as little waste as possible, as the lightest scones will come from the first rolling. DIRECTIONS Preheat over to 475°F (250°C). In a small bowl, place demerara sugar: set aside. In a 2-cup liquid-measuring cup, whisk together eggs. Add enough milk to measure cups. Whisk well to combine. Reserve 2k tablespoons (37 grams) egg mixture for wash. In a large bowl sift together flour, castor sugar, baking powder, and zlt. Add cold butter. and toss lightly to coat With flour. Using fingertips, rub butter into mixture until it resembles coarse crumbs. Make a well in center Add remaining egg mixture. Using a fork. stir together until a soft dough forms. Turn out dough onto a lightly floured surface. (Do not knead.) Shape dough into around and roll to 1-inch thickness. Using a floured 3-inch round cutter, cut dough, rerolling scraps once. Brush tops with reserved egg wash. DIP tops In demerara sugar. Place on a baking sheet. Bake until tops are golden brown, 9 to 11 minutes. Remove from pan, and let cool completely on a wire rack Serve With jam and whipped cream or jam and butter. MAKES 9 SCONES   win your own Authentic Ireland trip for two! To celebrate our partnership with Williams Sonoma and the launch of the Authentic Ireland issue of Bake from Scratch magazine, we're giving away a customized, six-night Ireland vacation for you and a friend. Enter Now   This email was sent to {{recipient_email}}. By providing your email address and subscribing to Discover Ireland updates,you agreed to receive emails from Tourism Ireland. Tourism Ireland • ‎345 Park Avenue, 17th Floor, New York, NY 10154, USA Unsubscribe If you prefer not to receive emails from us, simply unsubscribe. Privacy Policy Tourism Ireland follows strict guidelines about protecting your privacy. Learn about our Privacy Policy.