Irish Scones ~

We have been away for a few days and it is wonderful to be back home with my feet up enjoying hot buttered scones and a good cup of tea! These scones are a staple of my tea time and they are really pretty easy to fix once you have the proper ingredients. You will note that I suggest pre-soaking the raisins in brandy. In my opinion, most desserts are improved by adding a little liquor!

RUSTIC IRISH SCONES Recipe

(Adapted from a Saveur recipe March 2003 issue)

3 C. All Purpose Flour (King Arthur Flour is the best)
¼ C. superfine baking sugar (you can increase to 1/2 C. if you prefer)
1 tsp. baking powder
8 tbsp. unsalted butter (I like to use Kerry Gold Irish Butter – but any European butter is good)
6 tbsp. sultanas (golden raisins)
½ C. + 6 tbsp. whole milk (just under 1 C.)
1 egg + 1 tsp. water (egg wash)
Demerara sugar for garnish (optional)

Steps:

1. Soak raisins in brandy, if you plan ahead. Otherwise just use fresh plump raisins.
2. Preheat oven to 400 Degrees.
3. Whisk flour, sugar, and baking powder together in a large bowl.
4. Using pasty cutter, cut butter into flour mixture.
5. Stir in Sultanas (golden raisins).
6. Add milk and stir until dough just comes together. I then quickly kneed the dough right there in the same bowl. Tear off chunks about the size of a dinner roll. Don’t worry about creating fancy looking scones – these are supposed to be “rustic” in appearance and are much better for not having too much handling. One batch makes approximately 8-9 nice sized scones.
7. Plop scones on baking sheet and coat with egg wash (I simply use a paper towel dipped in the egg mixture).  Sprinkle liberally with Demerara Sugar
8. Bake for approximate 25-30 minutes – they should be nice and golden brown.  Scones should be baked until the sugar is almost carmalized as this creates a wonderful crunchy crust.
9. Serve warm with lots of butter and a good marmalade.  If you add the additional sugar to the dough these are sweet enough to eat plain.
10. Enjoy regularly!