The Savour Scone

Straight from the mind of Head Pastry Chef at the 1* Michelin Restaurant, the Lady Helen in Mount Juliet Estate, Kilkenny.

Ingredients

  • 280g The Little Mill Wholemeal Spelt Flour
  • 135g Knockdrinna Salted Butter
  • 35g Caster Sugar
  • 1g Salt
  • 4g Baking Powder
  • 1 Egg
  • 35g Highbank Orchards Apple Treacle
  • 40g Buttermilk

Method

The Savour Scone recipe was demonstrated by Head Pastry Chef himself, Tom Phelan, on the Taste Stage at the 2025 edition of Savour Kilkenny. 

  • Place all the dry ingredients into a bowl and rub the butter in until a fine crumb is formed
  • Add the wet ingredients and gently mix until the ingredients are bound together
  • Turn out the dough onto a floured table and roll out the dough to a thickness of 3cm
  • Bake the scones in a fan oven at 170°c for 15 minutes.

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