Tuesday, November 27, 2007

Irish Scones and a Cuppa

Today it's somewhat miserable outside. Chilly and rainy, almost like a typical winter/fall day in Ireland. Why is Ireland on my mind today? Well, I came across a great recipe for Irish Scones at Claudia's blog so while it may be a lousy day outside it's a lovely one inside, as I settle down with my cuppa tea and a warm buttered scone. There was a fight over these when the kids got home from school! Here is the recipe and I am embarrassed to say that I did not know what bakers sugar was. You should be able to find the Kerry Gold butter in your grocery store. Interesting story about Kerry. This is the company that Tom worked for not too long ago but they are no longer the farmer's coop that they used to be many moons ago. They are a huge conglomerate now making food flavors, ingredients and drug bases. When we lived in Ireland we used that butter all the time.

(Adapted by Claudia from a Saveur recipe March 2003 issue)

(Adapted from a Saveur recipe March 2003 issue)

3 C. Flour (King Arthur Flour is the best)
¼ C. superfine baking sugar
1 tsp. baking powder
8 tbsp. unsalted butter (Kerry Gold imported Irish Butter – a rich European butter is a must)
6 tbsp. sultanas (golden raisins)
½ C. + 6 tbsp. whole milk (just under 1 C.)
1 egg + 1 tsp. water (egg wash)


1. Soak raisins in brandy, if you plan ahead. Otherwise just use fresh plump raisins.
2. Preheat oven to 400 Degrees.
3. Whisk flour, sugar, and baking powder together in a large bowl.
4. Using pasty cutter, cut butter into flour mixture.
5. Stir in Sultanas (golden raisins).
6. Add milk and stir until dough just comes together. I then quickly kneed the dough right there in the same bowl. Tear off chunks about the size of a dinner roll. Don’t worry about creating fancy looking scones – these are supposed to be “rustic” in appearance and are much better for not having too much handling. One batch makes approximately 8-9 nice sized scones.
7. Plop scones on baking sheet and coat with egg wash (I simply use a paper towel dipped in the egg mixture).
8. Bake for approximate 25-30 minutes – they should be nice and golden brown.
9. Serve warm with lots of butter and a good marmalade.

Here is a link to a video on making scones in three minutes. Slightly different than the above recipe but interesting to watch.

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