Irish Scones with Butter and Jam
Dovetailing Tip: Double the Irish Scone recipe. To half of the recipe, add 1 cup currents and 1 tablespoon orange zest. Store in refrigerator until Day 4. Pat into an 8" round. Cut into triangles and bake at 425 degrees for 15 minutes or until golden. This will be your Irish Soda Bread for St. Patrick's Day dinner.
Prep Time:
Cook Time:
Total Time:
Ingredients:
| 2 2/3 cups | flour, extra for dusting |
| 1 teaspoon | salt |
| 1 teaspoon | baking soda |
| 1 teaspoon | sugar |
| 2 tablespoons | Irish salted butter, chilled and diced |
| 1 cup | buttermilk |
| 1 | large egg, beaten |
| butter, to serve | |
| strawberry jam, to serve |
Directions:
Preheat the oven to 425F. Sift the flour into a bowl with the salt and baking soda. Stir in the sugar and then, using your fingertips, rub in the butter until the mixture resembles fine breadcrumbs.
Make a well in the center and pour in the buttermilk and beaten egg. Using a tablespoon, gently and quickly stir the liquid into the flour. It should be soft but not sticky. Lightly flour the work surface. Turn the dough out onto it and pat into a circle about 1in thick. Cut into triangles with a sharp knife or stamp out 2in rounds with a cutter.
Arrange the scones on a non-stick baking sheet and bake for 15 minutes until well risen and golden brown. Leave to cool for at least 10 minutes on a wire rack, then serve with the butter curls and jam.
Cheddar variety
Mix 1/4 cup (1oz) (25g) of Cheddar Cheese in with the buttermilk. Brush the finished scones with melted butter and sprinkle with another 3/4 cup grated Cheddar before baking. Mix 1 teaspoon wholegrain mustard into 2 tbsp of butter and use to spread on the split baked scones before topping with sliced cooked ham or tomatoes to serve.
Fruit variety
Add 1/2 cup raisins or dried pitted cherries when stirring the sugar into the dry ingredients, then finish as described above.
Source: kerrygoldusa.com
