TRADITIONAL IRISH SCONE RECIPE
This recipe for traditional Irish scones was passed down from my mother. Served for breakfast or afternoon tea and accompanied with jam and clotted cream or simply with butter, these authentic scones are simple to make but absolutely delicious!
Provided by Jenna Shaughnessy
Categories Breakfast brunch Lunch Snack
Number Of Ingredients 7
Steps:
- Preheat oven to 425°F. Sieve flour, baking powder and salt into a large bowl. Stir in sugar.
- With your hands, rub the butter into the flour until it resembles course breadcrumbs.
- In another bowl, mix the egg into the buttermilk.
- Create a well in the middle of the flour mixture. Slowly add the buttermilk and egg until you have a soft dough. It should just come together and you should be able to handle it without it being really sticky.
- Place the dough on a floured surface and knead a couple of times just to remove any cracks. If the dough is too sticky, add more flour.
- Roll out to around 1 inch thick and cut with a cutter or glass dipped in flour.
- Place on a floured/buttered baking sheet (or use parchment paper). You should get about 12 scones.
- Brush each scone with milk to help brown the tops when baked.
- Bake for 10 - 15 minutes or until the scones are golden.
- Best served immediately but can be warmed the following day or eaten cold.
Nutrition Facts : Calories 131 kcal, Carbohydrate 25 g, Protein 4 g, Fat 1 g, SaturatedFat 1 g, Cholesterol 18 mg, Sodium 135 mg, Fiber 1 g, Sugar 5 g, ServingSize 1 serving
IRISH SCONES
Provided by Food Network
Time 45m
Number Of Ingredients 8
Steps:
- Preheat oven to 400 degrees. In a large bowl, sift together flour, baking soda, and cream of tartar. Add softened butter and sugar, mix well. Stir in milk or buttermilk. Also stir in raisins or dried fruit. Press dough onto a floured surface and roll out gently to 1/2-inch thickness. Cut scones into round shapes or triangles. Brush scones with egg wash for shine. Bake for 20 minutes or until golden brown.
ULTRA-BUTTERY IRISH SCONES
These tender, flaky scones are all about the butter-but the tart dried currants and a finish of flaky salt certainly don't hurt things.
Provided by Genevieve Ko
Categories Cake Breakfast Bake Kid-Friendly Quick & Easy Dried Fruit Small Plates
Yield 8 scones
Number Of Ingredients 9
Steps:
- Preheat oven to 375°. Line a rimmed baking sheet with parchment paper.
- Whisk milk, granulated sugar, and kosher salt in a medium bowl until sugar and salt dissolve. Whisk flour and baking powder in a large bowl. Cut 10 Tbsp. butter into 1/2" cubes, add to flour mixture, and blend with a pastry cutter or your fingertips until pea-size pieces form with some larger chunks remaining. Add milk mixture and stir with a fork until large clumps form. Gently knead in the bowl until dough just comes together. Transfer to a lightly floured work surface.
- With a lightly floured rolling pin, roll out dough to a 14x8" rectangle, with long side facing you. Heat 2 Tbsp. butter in a small, microwave-proof bowl in the microwave until softened but not melted, about 20 seconds. Spread evenly over dough with fingertips, then sprinkle currants evenly on top and press to adhere. Fold up bottom third of dough over center, then fold down top third to meet bottom edge, as if folding a letter. Fold in half crosswise, then, using a rolling pin, gently flatten into an 8x4" rectangle.
- Cut dough in half lengthwise and in quarters crosswise to form 8 even squares. Transfer to prepared pan, spacing 2" apart. Sprinkle tops generously with demerara sugar and lightly with flaky sea salt.
- Bake until scones are golden brown, 25-30 minutes. Meanwhile, melt remaining 4 Tbsp. butter in a small saucepan over medium-low heat. When butter bubbles, remove from heat and skim off foam from surface. As soon as the scones come out of the oven, lightly brush tops with clarified butter, leaving behind white solids in bottom of saucepan. Cool scones on sheet on a wire rack and serve hot, warm, or room temperature.
IRISH SODA SCONES
These Irish Soda Scones pack the hallmarks of our favorite St. Patrick's Day bread-loads of currants and caraway seeds-into a single serving with a light, fluffy texture. Just mix, scoop, bake, and enjoy with a spot of tea.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes Bread Recipes
Time 40m
Yield Makes 8
Number Of Ingredients 12
Steps:
- Preheat oven to 425 degrees. Whisk together flour, baking powder, baking soda, granulated sugar, and salt.
- Cut butter into small pieces; work into flour mixture with your fingers or a pastry cutter until dough resembles coarse meal. Add currants, caraway seeds, and buttermilk; stir until just combined.
- Scoop 1/3 cup-size mounds of dough onto a parchment-lined baking sheet, spaced 3 inches apart. Bake until bottoms are golden, 15 to 20 minutes. Let cool completely on sheet.
- Meanwhile, combine confectioners' sugar, milk, and orange zest. Drizzle over scones; serve.
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