In preparation for St. Patrick’s Day, I’m dusting off a recipe that I’ve always wanted to try. You can visit I Heart Naptime where I found this recipe.
In case you’re unfamiliar with scones, they are almost biscuit-like in texture but are usually a bit more dense than your common biscuit. Irish Scones are on the bland side of the equation, making this taste more like a biscuit. They were really good, but you won’t want to skip the sugar dusting step since it’s what gives the scones that pop of flavor. You also may want to bring along your favorite jam, curd, or cream when enjoying these. I’m rating the recipe 9 stars. I’ll make it again, but I don’t foresee it becoming my favorite recipe.
- 4 cups flour
- pinch of salt
- 6 tablespoons sugar plus more for sprinkling
- 2 teaspoons baking powder
- 6 tablespoons butter cut into pieces
- 3 eggs divided
- 3/4 cup milk
Preheat oven to 475*. Line a baking sheet with parchment paper or spray with cooking spray.
In a large bowl, whisk together flour, salt, sugar, and baking powder with a fork. Cut in butter using a pastry blender or two knives, until the mixture resembles coarse crumbs.
In a measuring cup, mix together eggs and milk. Add to dry mixture and mix until just combined. Turn out onto a floured counter or cutting board and knead lightly until it comes together.
Pat into a large rectangle about 1 inch thick (using a rolling pin if needed) and cut into twelve equal sized rectangles.
Beat the remaining egg in a small bowl and brush over each scone rectangle. Sprinkle with sugar and place on baking sheet. Bake 10-12 minutes, or until golden brown on top. Cool and serve with fresh whipped cream and jam.
*The 475 temperature alarmed me since I normally bake my scones between 375-425. I tested a couple out at the 475 temp, but found better results at 425.
I cut this recipe in half because I’ve made enough scones in my life to know that a recipe with 4 cups of flour would not fit comfortably in my food processor.
I also needed to add another splash or two of milk because the dough was too dry to form properly. So take note: if your dough is crumbly, add a splash of milk and try again.
Food Processor Directions: If you have a processor, you can take the tedious work out of scones by blending your dough from start to finish. I start with the flour and other powder ingredients. Do a quick pulse to mix things up. Add chunks of cold butter and blend until it looks more like cornmeal and you can’t see the individual chunks of butter. Then add your wet ingredients and blend just until fully incorporated. *Warning, this recipe may be too large to fit in your processor. All of the recipes I’ve used in the processor contained only 2 cups of flour…but mine may be smaller than yours.
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