You Can Kiss Me, I’m Irish!
Are you looking for a tasty way to celebrate St. Patrick’s day? Here’s a recipe for (fairly) traditional Sweet Irish Scones. Made with lots of creamy, rich, Irish butter and best served right out of the oven. This version is slightly sweet and they go perfectly with breakfast or, if you prefer a spot of tea in the afternoon. They are crispy and sweet on the outside, soft, buttery and light on the inside.
So, here’s the funny thing….I just learned that I really am Irish. Since I’m close to 60 years old now, in my 50’s, you’d think that wouldn’t be news, right? I was adopted as a baby and I just recently took one of those new fangled DNA tests and it’s official…….
Now I can fully submerge myself into St. Patrick’s Day (as if I hadn’t before) with a little more true Irish attitude. Not Irish for a day, but really Irish at heart.
DNA Testing….The End of The Soap Opera?
The cell phone had a pretty severe impact on the story line of soap operas. I consider myself kind of an expert, since I grew up watching All My Children and One Life To Live and General Hospital too. Fellow soap fans, lets face it, when cell phones came around, it was tough to explain all those missed calls that ended in such (avoidable) tragedy. But, I get it, an uncharged phone, no service, broken phone, or my favorite, the just out of reach while you’re tied up in the basement phone, all make perfect sense. But a DNA Test? Not so much. I mean, it really no longer makes any sense, spending all that money bribing or blackmailing doctors and nurses to fake result, when for about $99 any of them can get a complete test, right through the mail. I think it’s the end of the most prolific story line ever….
It Butter Be Irish!
One Irish item I’ve always relished is the butter! Well, that and the whiskey! But everything about really great, Irish butter I learned that from my Aunt Esther. She’s first generation, directly from Ireland. I suppose as a kid, I should have had a clue that I was Irish just from the pure joy I found in the taste of very, very good butter. At my Aunt’s house, there was always plenty too. Delicious, creamy Kerrygold Irish butter.
Imagine, all those happy, healthy cows just roaming about each day across the gorgeous grass filled meadows. No wonder they produce such fine cream, aye?
For this recipe, be sure to use the best, creamy and salted Irish butter you can find. It’s also important to keep the butter icy cold, so grate it on a cheese grater. You can do it using the grater fixture on the food processor, but honestly, it takes no time at all. Icy cold butter gives this recipe it’s flaky texture and amazing flavor.
Sweet Irish Scones
Preheat oven to 425°. Line a baking sheet with parchment paper.
Into a large mixing bowl, sieve together the dry ingredients, 2 1/4 cups all-purpose flour, 1 tablespoon of baking powder, 1/4 teaspoon kosher salt, 3 tablespoons of granulated sugar and set aside.
Using a cheese grater or food processor, finely grate 1/2 cup (1 stick) salted, Irish butter.
Add the grated butter to the flour mixture and toss to combine.
Mix together the 1 egg and about 2/3 cups whole milk, cream or buttermilk.
Make a well in the center of the dry mixture, then pour in three-quarters of the liquid, lightly stirring to combine. Add the currents or other dried fruit.
Add the remaining liquid, using it to draw in any excess flour from the sides of the bowl. Be careful to just combine, do not over mix. The dough will be just slightly sticky.
Tip the dough on to a well-floured work surface. Shape and gently pat the dough into a round, about 1 inch thick. Using a biscuit cutter or cup, approximately 3 inches wide, cut round scone scones, transfer them to the lined baking sheet.
The key to baking really high scones is to not overwork the flour and when you cut you shapes, go straight down and up. Don’t rotate the cutter.
Brush the tops with egg yolk to glaze. You can also sprinkle with a bit of sanding sugar for a little crunch and pretty topping.
Bake on the center rack of the oven, about 10-13 minutes until golden on top.
Serve warm and enjoy!
Scones - Traditional Sweet Irish Scones
Ingredients
- 2 1/4 cups all-purpose flour
- 1 tablespoon baking powder
- 1/4 teaspoon kosher salt
- 1/2 cup (1 stick) very cold salted Irish butter, grated (plus more for serving)
- 2/3 cup whole milk, cream or buttermilk
- 3 tablespoons granulated sugar
- 1/2 cup currents (or substitute other dried fruit)
- 1 egg plus 1 yolk, divided
optional: 3 tablespoons sanding sugar
Instructions
- Preheat oven to 425 degrees. Line a baking sheet with parchment paper .
- Into a large mixing bowl, sieve together the dry ingredients, 2 1/4 cups all-purpose flour, 1 tablespoon of baking powder, 1/4 teaspoon kosher salt and 3 tablespoons of granulated sugar. Set aside.
- Using a cheese grater or food processor, finely grate 1 stick of very cold, salted, Irish butter. Add the grated butter to the flour mixture and toss to combine.
- Mix together the 1 egg and 2/3 cup whole milk, cream or buttermilk.
- Make a well in the center of the dry mixture, then pour in three-quarters of the liquid, lightly stirring to combine. Add the currents or other dried fruit. Add the remaining liquid, using it to draw in any excess flour from the sides of the bowl.
- Be careful to just combine, do not over mix. The dough will be just slightly sticky.
- Transfer the dough on to a well-floured work surface.
- Shape and gently pat the dough into a round, about 1 inch thick.
- Using a biscuit cutter or cup, approximately 3 inches wide, cut round scone scones, transfer them to the lined baking sheet.
- Brush the tops with egg yolk to glaze. Sprinkle the tops with sanding sugar.
- Bake on the center rack of the oven, about 10-15 minutes until golden on top.
- Remove from the oven. Serve warm.
Enjoy!
Karen Harris https://www.bittersaltysoursweet.com
