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.
Nutrition Facts : Calories 180 kcal, Carbohydrate 28 g, Cholesterol 32 mg, Fiber 1 g, Protein 4 g, SaturatedFat 3 g, Sodium 200 mg, Sugar 7 g, Fat 6 g, UnsaturatedFat 0 g
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.
RORY'S IRISH SCONES
Steps:
- Preheat oven to 400°. Sift ingredients into a large mixing bowl. Make a well in the center of the dry mixture and add buttermilk. Mix together by hand until thoroughly combined (be careful not to overwork the dough, as this causes toughness). Turn out dough onto a well-floured surface and form into a large rectangle about 1 inch thick. Using a rolling pin and extra flour as needed, roll rectangle into a ¾ inch thickness. Using a sharp knife, cut dough into nine strips about 1 inch wide, then cut each of the strips into six 1-inch squares. Lightly flour a large sheet pan and arrange the dough squares in nine rows of six, just barely touching. Bake for 10 minutes, rotate the tray, and bake for 10 more minutes. (If you use a convection oven, bake for 1o minutes, rotate the tray, and bake for 7 minutes more.) Serve Rory's Irish Scones with our soups, salads, or main courses; they are perfect anytime.
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.
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