You've heard of the Queen of Cakes, well now meet more baking royalty - the Queen of Scones, Mary Buckley.
Mary, 71, from Rathcoole, Co. Cork, was yesterday named as Ireland's best baker in the Gala Retail competition to find Ireland's No1.
Ms Buckley had the recipe for success with her award-winning scones, taking home the prestigious title of Ireland's Best Baker and a €3,000 cash prize.
In the Junior Baker category, Leah Mallinson from Newbridge, Co. Kildare, impressed the judges with her vanilla cupcakes topped with white chocolate Swiss meringue buttercream and fondant decorations, earning her the Junior Baker of the Year title and a €1,500 prize.
Organised by convenience store Gala Retail, the final was held during a live bake-off event at Airfield Estate in Dundrum, south Co. Dublin, with the winners announced on Virgin Media Television show Ireland AM.
The competition, launched earlier this year, called on amateur bakers from across the country to share their best home-baked creations. The final featured a judging panel led by baking expert Catherine Leyden and social media baking star Alice Kelly.
On her win, Ms Buckley said she couldn't believe her own success, remarking: 'I'm completely overwhelmed in the best way! I've been baking since I was a young girl, and scones have always held a special place in our family.
'I've passed the recipe down to my children and now my grandchildren, so to have them cheering me on and encouraging me to enter meant the world.
'I wasn't going to go for it, but they convinced me, and I'm so glad they did.
'To be crowned Ireland's Best Baker is just incredible.'
How to make Mary's prize scones
MARY, a mother of seven and grandmother to 14, has been baking since she was able to walk and regularly bakes with all of the grandchildren to pass on her prizewinning skills. Here's her awardwinning scone recipe: 'My scones recipe for plain or fruit is:¦ 10 oz of Odlums self-raising flour; ¦ Teaspoon of sugar (optional); ¦ 2/3 oz Stork margarine; ¦ Some sultanas (optional); ¦ Buttermilk to make soft dough; ¦ 1 egg; ¦ 4 oz of brown flour to add to above mixture to make brown scones.
Mix all dry ingredients and then add buttermilk plus beaten egg to make a dough mixture. Roll on to floured board and knead with palm of hand.
Cut into 6 to 8 scones with a scone cutter. Bake in a preheated oven at 200C for about 15 to 18 minutes.
Serve with butter and jam and enjoy!
