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| Irish scone with butter and jam. |
When I saw this recipe in the NandO it reminded me of how much Dan and I enjoyed scones when we were in Dublin. And I ventured out of my comfort zone in cooking and made some. Here's the recipe.
Real Irish Scones
2 cups unbleached all-purpose flour
1 tablespoon baking powder
2 teaspoons sugar
1 teaspoon salt
4 tablespoons unsalted butter, room temperature
1/2 to 3/4 cup milk, cream, or a combination
PREHEAT the oven to 400 degrees. Place a baking sheet lined with parchment paper or a Silpat in the oven.
SIFT together the flour, baking powder, sugar and salt into a mixing bowl. Use your fingertips to work the butter into the dry ingredients until the mixture just holds together. Working the mixture as little as possible, add 1/2 cup milk and mix until it forms into a soft, slightly sticky ball. Add more milk if needed to reach desired consistency.
PLACE the dough on a very lightly floured work surface. Using a floured rolling pin, gently roll the dough to a 1-inch thick slab. Slice the dough into triangles with a floured knife or bench scraper, or dip a biscuit cutter in flour and cut out the individual scones.
REMOVE the baking tray from the oven and arrange the scones on it. Bake 8 minutes, turn the scones over, and bake 4 to 6 minutes longer, or until just barely brown.
SERVE with butter, preserves and freshly whipped cream.
NOTES: To reheat leftover scones, warm them at 350 degrees for 2 to 3 minutes or until warmed through. To freeze leftover scones, wrap the completely cooled scones in plastic wrap, and then place them in a zip-top bag or freezer-safe storage container. To reheat, thaw at room temperature in the plastic wrap, then unwrap and reheat at 350 degrees.
Yield: 8 to 10 (1 1/2-inch) scones.
2 cups unbleached all-purpose flour
1 tablespoon baking powder
2 teaspoons sugar
1 teaspoon salt
4 tablespoons unsalted butter, room temperature
1/2 to 3/4 cup milk, cream, or a combination
PREHEAT the oven to 400 degrees. Place a baking sheet lined with parchment paper or a Silpat in the oven.
SIFT together the flour, baking powder, sugar and salt into a mixing bowl. Use your fingertips to work the butter into the dry ingredients until the mixture just holds together. Working the mixture as little as possible, add 1/2 cup milk and mix until it forms into a soft, slightly sticky ball. Add more milk if needed to reach desired consistency.
PLACE the dough on a very lightly floured work surface. Using a floured rolling pin, gently roll the dough to a 1-inch thick slab. Slice the dough into triangles with a floured knife or bench scraper, or dip a biscuit cutter in flour and cut out the individual scones.
REMOVE the baking tray from the oven and arrange the scones on it. Bake 8 minutes, turn the scones over, and bake 4 to 6 minutes longer, or until just barely brown.
SERVE with butter, preserves and freshly whipped cream.
NOTES: To reheat leftover scones, warm them at 350 degrees for 2 to 3 minutes or until warmed through. To freeze leftover scones, wrap the completely cooled scones in plastic wrap, and then place them in a zip-top bag or freezer-safe storage container. To reheat, thaw at room temperature in the plastic wrap, then unwrap and reheat at 350 degrees.
Yield: 8 to 10 (1 1/2-inch) scones.
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| Put pan lined with Silpat in 400 degree oven. |
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| Sift the dry ingredients together. |
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| Add room temperature butter to dry ingredients. (I used Kerry Gold Irish butter.) |
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| Add milk (I used half and half.) |
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| Cut into triangles. |
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| Serve while hot with butter and jam. |
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| Ready to eat. |
