Irish Scones

 

Irish Scones

I used to love visiting Aunt Kate on Saturday mornings because she always had fresh baked Irish Scones, hot out of the oven along with clotted cream and fresh strawberry jam waiting for me and my Father along with a hot cup of tea to snack on while we decided what we needed at the store for the days cooking lesson.  After going to the store for ingredients, we’d come back to Aunt Kate’s apartment and begin cooking while my Dad went to run his errands. He’d come back to pick me up and enjoy the fruits of our labor when he returned. I miss those days of cooking with Aunt Kate and enjoying her company with my Dad.

Servings: 12 scones

Ingredients

4 ⅔ cups self-rising flour

¾ cup butter, frozen

½ cup granulated sugar

3 level teaspoons baking powder

1 cup raisins

2 large eggs (beaten)

1 ¼ cup whole milk

Directions:

In a large mixing bowl, add the self-rising flour.

Using a cheese grater, grate the frozen butter. (Alternatively using a pastry cutter, cut/rub the butter into the flour until fully crumbled and resemble coarse breadcrumbs.

Stir in sugar, baking powder, and raisins.

In a small mixing bowl, whisk eggs and milk until thoroughly combined. Pour the mixture into your flour mix and stir until a soft dough is formed. Add a splash of more liquid if needed.

Transfer dough to a floured surface and press 1- inch thick.

Cut scones out with a round 3-inch cookie cutter. Gather the remaining dough in a ball, re-flatten then cut more scones. It will yield 9-12

Place scones onto a baking tray lined with parchment and brush with egg wash.

Bake at 425°F for roughly 22-26 minutes.

Cool on a wire rack for a few minutes before serving with butter, jam, or fresh cream. Store leftover scones in an airtight container at room temperature for up to 2 days. Heat in the oven or toaster oven to refresh.

Elizabeth Kilbride is a Writer and Editor with forty years of experience in writing with 12 of those years in the online content sphere. Author of 5 books and a Graduate with an Associate of Arts from Phoenix University in Business Management, then a degree. Mass Communication and Cyber Analysis from Ashford University, then on to Walden University for her master’s in criminology with emphasis on Cybercrime and Identity Theft, and is currently studying for her Ph.D. degree in Criminology. Her work portfolio includes coverage of politics, current affairs, elections, history, and true crime. Elizabeth is also a gourmet cook, life coach, and avid artist in her spare time, proficient in watercolor, acrylic, oil, pen and ink, Gouche, and pastels. As a political operative having worked on over 300 campaigns during her career, Elizabeth has turned many life events into books and movie scripts while using history to weave interesting storylines. She also runs 7 blogs ranging from art to life coaching, food, writing, Gardening, and opinion or history pieces each week. 

Irish Fare, Potpourri of Frugality. Kilbride