Irishbrownscones Recipes

IRISH SCONES

Steps:

• Line a baking sheet: Line a rimmed baking sheet with parchment paper.
• Combine the dry ingredients: In a large bowl whisk together the flour, sugar, baking powder, and salt. Set aside.
• Combine the wet ingredients: Measure out 2/3 cup milk. In a medium bowl whisk together about half of the milk, along with the currants and the egg. You will use the rest of the milk later. Set bowl and remaining milk aside.
• Cool and serve scones: Let the scones cool for 5 minutes on the baking sheet before enjoying warm or transferring to a cooling rack to cool completely. Serve with jam and butter, if desired.

IRISH SODA SCONES

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.

IRISH BROWN SCONES

Steps:

• Preheat oven to 400°F Lightly dust a baking sheet with some flour.
• Put the whole wheat flour and wheat germ into a large mixing bowl. Sift the all-purpose flour, salt and baking soda into the bowl. Mix the ingredients well together with fingers.
• Next, rub in the butter to pea-sized pieces; then mix in the sugar.
• At this stage, put the lightly dusted tin into the oven to preheat.
• Stir in enough buttermilk to make a soft dough. Turn onto a lightly floured surface and gently knead for a few seconds. Cut out scones with a round cookie cutter.
• Put the scones on the preheated baking sheet and bake for about 15 minutes or until risen and a golden brown.
• Cool on a wire tray.

BROWN SCONES

Steps:

• Preheat the oven to 230°C.
• In a big bowl mix all dry ingredients.
• Add milk and water and add-ins of your choice. Using your fingers knead into an elastic dough (be careful not to over knead it). If you need more flour just add it and if you need more liquid add more water or milk.
• Flatten the dough to desired thickness and cut out scones of desired size (I use a 7.5 cm round glass for cutting).
• Place scones on a paper-lined baking sheet and bake for 15 minutes or until golden brown.

IRISH SCONES

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.

TRADITIONAL IRISH SCONE RECIPE

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.