"" Writer's Wanderings: Irish Scones

Monday, January 16, 2012

Irish Scones

This is a recipe that I picked up from our stay in Galway, Ireland, from the Petra House's hostess, Joan. Every morning of the several days we spent there we woke to the smell of these baking. The recipe was easy to make once I converted her measurements to American. They are delicious. In England, you might eat them with clotted cream but in Ireland we were told, "a slab of Irish butter is best." Enjoy!

3 3/4 c. self-rising flour
2 sticks of butter (1/2 lb.)
4 Tbl. sugar
4 oz. golden raisins or other dried fruit (I found raisins that were coated with cinamon that were very good)
1 cup of milk
2 eggs

Cut in (rub in) butter until flour is mealy
Add eggs and milk to form a soft dough
Knead on a floured board. Be careful not to overknead
Roll out 3/4 " thick
Cut with biscuit cutter.
Put on baking tray (parchment paper works well with this) and brush tops with milk. Sprinkle with a little sugar.
Bake at 400 degrees for 15-20 minutes.
Place on wire rack to cool a bit.

Many thanks to Joan for sharing. It's still better to wake up and smell her scones baking though. Fond memories.

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