I can’t even describe my excitement about this post. Hence the exclamation point at the end of the title. “What’s the bid deal?” you may say. “What is she so excited about…they are scones!” you may ask yourself. Well, let me tell you, as if the pictures can’t speak for themselves!
Last August, I went to Ireland with my husband, his two sisters, and his step-mom. We went for a week, touring the east and the west side of the Island, in a rented car, stopping in a couple of towns/cities for some tourism. It was an amazing trip…a trip that I think is even more amazing now that I look back on it. One of the many MANY highlights of the trip was the scones we enjoyed in each location. (Except at the Westin in Dublin. I may catch some slack for stating this opinion of mine, but those were a HUGE letdown.) The scones mostly everywhere we went were so…heavenly…I even smuggled one home to enjoy:
Every since our return home almost 7 months ago, I have sworn that I would recreate those precious morsels in my own kitchen, the best that I could. (And no, they are not the same as our Americanized version.) I have a friend who is living in Ireland now that was kind enough to send me some links and some recipes to try. And try I did. I even went so far as to make three different recipes, one after the other, while one sister-in-law was home. I was committed!
Well, now my dear friends, I got it! Here it is.
This is adapted from the Odlums recipe for scones…through trial and error. Tasty errors for sure, but still errors. What I have learned:
- Don’t overwork the dough
- Pat, don’t roll the dough out for cutting
- Don’t be afraid to keep your dough thick
- Press the cutter straight down into the dough, no twisting
- Keep a close watch to not over bake. Once they start to turn even a little bit, take them out to cool
- Whole milk and cream can be used interchangeably
- Chill the dough a tiny bit before baking, whether that be before or after the cutting
- Irish butter and jam are the best
makes about 8
8 ounces self-rising flour
2 Tbsp sugar
1 tsp baking powder
pinch of salt
handful of dried currants
1 ounce butter (Irish butter is preferred)
4 ounces milk
Sift or whisk flour, sugar, baking powder and salt together in a medium bowl. Mix in currants. Massage in butter until just combined. In a separate bowl or measuring glass, whisk together milk and egg. Working a little at a time, add milk mixture to the flour mixture, working them together with your hands, again until just combined and being sure note to ‘overwork’. Your dough should be a tiny bit sticky, should stay together, and be easy to manage. Additionally, you should have 1 to 2 ounces of milk mixture left. Pat the dough out into a circle, about an inch thick and place it in the freezer just while the oven preheats.
Preheat oven to 425°. Once the oven is heated, remove the dough from the freezer. Using a 2 1/2″ circle cutter dipped in a bit of flour, press the cutter straight down into the dough to make your scone. **Do not twist the cutter. Straight down, straight up. Place on a baking sheet lined with parchment. Brush the tops of each scone with the remaining milk mixture. Bake for 12 minutes in preheated oven, until the tops are lightly golden. Remove to a baking rack to cool.
Don’t deny yourself this wonderful treat. And don’t forget your Kerrygold. It makes all of the difference in the world!