I was introduced to scones by Agatha Christie. When I was reading her novels, about the tea time treats they serve in England, I used to be so interested in them. I just imagined they were such delicious treats, but never imagined that I would be baking them in my kitchen. With internet, the world has become so small and we are trying many of the authentic dishes from around the world. Thanks to the awesome bloggers out there, we are easily getting the recipes without much effort. My blog has so many International recipes and I am really proud that I too am doing my little part in sharing my recipes.
When I saw that this month’s Bread Bakers hosted by Windy is on Irish breads, I immediately joined the event. You might remember all my Swedish breads last week. And here is an authentic one from Ireland. These scones are tea time treats and are loaded with raisins. The original recipe made nearly two dozen scones and had eggs in it. I altered it to make it egg free and made a small batch to make just six scones. Making the dough for scones is similar to tart bases. Cold butter is cut into the flour and cold milk is used to bring a crumbly dough together. The secret to flaky scones is in making the dough. If the dough is soft, you will never get a flaky scone. So make sure not to knead the dough. Just bring it together and press. This recipe uses cake flour which makes the scones lighter. I added a tbs of corn flour along with all purpose flour to make cake flour at home. If you have ready made cake flour, then go for it. Serve this warm with jam and butter with a cup of hot tea and I am sure you will love it.
Recipe Source: Irish American Mom
Makes 6 Scones
Maida / All Purpose Flour – 1 cup
Corn Flour – 1 tbs
Baking Powder – 3/4 tsp
Sugar – 2 tbs
Ice Cold Butter – 2 tbs
Golden Raisins – 1/3 cup
Cold Milk – 1/3 cup – 1/2 cup
Preheat oven to 225°C.
In a bowl mix together flour, corn flour, baking powder and sugar.
Mix it wee.
Add cubed butter and with your finger tips rub it into the flour to make a crumb like flour.
Add the raisins and mix.
Add 1/3 cup of milk and bring the dough together.
If you have dry flour left, add teaspoons of milk until the dough clumps together.
Sprinkle some flour on counter and roll the dough into a 1/2″ thick disc.
Cut out rounds using a cookie cutter or a bowl.
Arrange them on a baking tray, brush with some milk and bake at 225°C for 10 minutes.
Reduce temperature to 220°C and bake for further 20 minutes or until the top is golden.
Transfer to a wire rack and let them become warm. Serve it with jam, butter and tea.
#BreadBakers is a group of bread loving bakers who get together once a month to bake bread with a common ingredient or theme. You can see all our of lovely bread by following our Pinterest board right here. Links are also updated after each event on the #BreadBakers home page.We take turns hosting each month and choosing the theme/ingredient. If you are a food blogger and would like to join us, just send Stacy an email with your blog URL to firstname.lastname@example.org.
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