One of our Daily Magick members, Tamar Meadowhawk made Irish scones on the Spring Equinox. As a special treat she has shared the recipe with all of us. It’s just the perfect thing to bring a bit of comfort, cheer, and energy of Spring. I hope you enjoy them!
Traditional Irish Scones
Ingredients:
2 1/2 cups all-purpose flour (sifted)
1/4 C. sugar
5 oz. butter (salted) – softened, room temp
1/2 C buttermilk cold – I did not have any so I used half and half…also for the tops…
1 Tbs. baking powder
1 large egg
generous pinch of salt
1. Preheat oven to 425 F. (my oven runs hot so I set it to 400)
2. Sieve flour, baking powder, salt into large bowl. stir in sugar.
3. with fingers, rub the butter into the flour mix until it resembles coarse breadcrumbs.
4. In a separate bowl – with a whisk or fork, mix the egg into the buttermilk.
5. Create a “well” in the middle of flour mix. slowly add buttermilk til you have a soft dough.
6. Place the dough on a floured surface and knead a few times to remove any cracks. If the dough is too sticky, add a bit of flour.
7. Roll out to about one inch thick. Cut into rounds with biscuit cutter or a glass dipped in flour.
8. Place on floured/buttered baking sheet (or use parchment paper as I did). You should get about 12 scones. (I rolled a bit thinner so I got I think 20…)
9. Brush each scone with milk to help brown the tops.
10. Bake for 10-15 minutes or until golden.
Best served immediately – can be warmed the next day or eaten cold.
Serve with butter and blackberry jam, or even clotted cream!
Irish Mini-Scones
