I don't consider myself a baker, but I do love baked goods for breakfast. And I especially love scones. When I saw this recipe for traditional Irish scones, served with clotted cream and jam, it looked so simple to put together, I thought even I, non baker that I am, could give it a try.
While I have not yet been to Ireland, St. Patrick's Day is a chance to dream of sitting in a cozy tea shop, sipping on hot tea and enjoying freshly baked scones, while a soft Irish rain falls outside. Someday, I will get there, but for now, I can bring the tea and scones, right to my kitchen.
When making a dough, there is a point where you know immediately if it will come together, as it is supposed to. This recipe is very clear on how the dough should look at each stage and it seemed to be coming together just as described. In no time, I had a lovely dough that was easy to work with and cut into rounds. After baking, the scones were light, flaky and delicious with my home made Two Berry Freezer Jam. A little bit of Ireland, for any kitchen, just in time for St. Patrick's Day.
County Limerick Scones
1 1/4 tsp baking powder
3/4 tsp salt
1 1/2 cups flour
1/4 cup butter (1/2 stick) chilled and cut into 1/2 inch pieces
1/2 cup whole milk
2 T sugar
1 egg, beaten
Preheat oven to 425 degrees. Whisk baking powder, salt and flour together in a large bowl. Add butter and blend with fingers, until pea size pieces form. Add milk and sugar and mix with fork until a rough dough forms. Transfer dough to a lightly floured surface and gently knead, 3 to 4 times, until dough just comes together.
Gently roll or pat dough into 1 inch thick round. Using a biscuit cutter or a small glass, cut out scones. Gather scraps and repeat, making 8-10 scones. Transfer to a baking sheet, sprayed with cooking spray. Brush with beaten egg and sprinkle with sugar.
Bake until golden, 12 minutes. Transfer to wire rack. Serve with clotted cream and/or jam.