Top o' the mornin' to ya!Happy St. Patrick's Day. We're in the kitchen with my good friend, Ann Marie of Simply Home. She was kind enough to share her favorite recipe for Irish Scones with us!. Growing up her mom made these a traditional breakfast on their farm, just outside Dublin. This recipe is adapted from a famous Irish Chef, Darina Allen.
Grab a cup of tea, and enjoy!
Orange Butter & Irish Scones
6 ounces butter
3 teaspoons grated orange zest
7 ounces confectioners' sugar, sifted
2 pounds flour, sifted
pinch of salt
3 heaping teaspoons of baking powder
2 ounces granulated sugar
1 orange zest, finely grated
6 ounces butter
2 cups milk
1 teaspoon milk
2 ounces granulated sugar for top of scones
Preheat oven to 475 degrees.
For the orange butter, put butter in a bowl and cream. Fold in 3 teaspoons of grated orange zest. Add confectioners' sugar to butter, and beat until fluffy. Keep in refrigerator until ready to use.
For the scones, place sifted flour in a bowl. Add pinch of salt, baking powder, granualted sugar and orange rind. Mix to incorporate air. Toss 6 ounces butter into flour and rub with fingertips until it resembles large flakes. Make well in the center. Whisk together 3 eggs and 2 cups milk and pour mixture into the center. With fingers of your "best" hand outstretched and stiff, mix in a full circular movement from the center to the outside of bowl. This takes just seconds.
Pat dough into a round about 1-inch thick. Stamp into scones with a cutter. Whisk together egg and milk. Brush tops with egg wash and dip tops only in granulated sugar.
Put into baking sheet and bake for 10 - 12 minutes or until golden on top.
Hope you find your pot of gold today!