March 2015

If you’re looking to make something special this St. Patrick’s Day, your first instinct may be a shepherd’s pie, bubble and squeak, or maybe a pint of green beer… but don’t forget about breakfast! We can think of no better way to start the day than with a hot scone, fresh from the oven. While the origin of the scone is difficult to trace, the biscuit is a popular item for breakfast and tea in England, Ireland, Scotland and Wales. The secret to this recipe lies with using butter from some very happy Irish cows. The following is a basic recipe, but feel free to add mix-ins to your taste – our favorite is sultanas (golden raisins). We highly suggest serving these warm, topped with clotted cream and a bit of jam. Top o’ the mornin’ to you, indeed!

Irish Scones

adapted from The Kitchn

• 2 cups unbleached all-purpose flour
• 1 tablespoon baking powder
• 2 teaspoons sugar
• 1 teaspoon salt
• 4 tablespoons unsalted butter, softened to room temperature
• 1/2 to 3/4 cup whole milk or cream

Preheat oven to 400℉. Sift dry ingredients into mixing bowl (it is important to sift, or else your scones will turn out heavy!). Using your fingertips, work the butter into the dry mixture until it just barely comes together. Add ½ cup of milk and mix until dough is soft and slightly sticky.

Using a floured rolling pin, roll out dough on a floured work surface to about 1-inch thickness. Slice dough into triangles with a floured knife, and place individual scones on a baking sheet lined with parchment paper.

Bake 8 minutes, turn the scones over, and then bake an additional 4-6 minutes until lightly browned. Serve immediately with clotted cream and jam!