Cooking with Bailyn Sullivan

Gallagher Chief Bailyn Sullivan is trying to perfect his baking skills during the lockdown. He has pulled together a recipe to satisfy the taste buds for afternoon tea, the classic Sullivan Scone.

Ingredients:
3 x cups of flour
6 x tsp baking powder
75g soft butter
1-2 cups of milk (depending on how the dough feels)

Method:
Preheat the oven to 220 degrees. Grease or flour a baking tray.

Sift the flour, baking powder and salt into a medium size bowl. Rub in the butter with your fingertips until the mixture resembles fine breadcrumbs.

Add the milk and quickly mix with a wooden spoon to a soft dough. The mixture should be quite soft and a little sticky. Scrape the dough onto the floured baking tray and flour the top.

Working quickly, pat the dough out to 2cm thickness and with a floured knife cut it into 12 even-sized pieces, then separate the scones to allow 2cm space between them. Brush the tops with milk.

Bake for 10 minutes or until golden brown. Place on a wire rack to cool, wrapped in a clean towel to keep them soft.