Irish Scones

by on March 15, 2015 » Add the first comment.
Print Friendly, PDF & Email

sconeINGREDIENTS

  • 2 C AP flour
  • 1 TBL baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp baking powder
  • 1 pinch salt
  • 1/2 C sugar
  • 1 egg – separated
  • 1 C currants. cranberries or raisins
  • 6 TBL cold butter
  • 4 OZ (1/2 C) sour cream
  • 1/2 C buttermilk – room temp
  • Turbinado sugar for garnish

STEP BY STEP

  1. Grease a heavy baking sheet
  2. Sift dry ingredients together
  3. Cut in cold butter until crumbly
  4. In separate bowl, mix currants, egg yolk, sour cream and buttermilk
  5. Make well in the center of the dry mixture
  6. Mix slowly until wet and dry are combined
    Use a woooden spoon to mix
  7. Using your hands, form the ball into a circle
  8. Cut into eight wedges
  9. Brush flat surface with egg white
  10. Roll from the wide end to the pointy end
    Don’t compress, leave fairly loose
  11. Place onto cookie sheet
  12. Brush with egg white
  13. Garnish with Turbinado sugar
  14. Bake at 425 for 12-15 minutes or until golden brown
  15. Serve warm

Find more like this: Breakfasts

Leave a Reply

Your email address will not be published. Required fields are marked *

Time limit is exhausted. Please reload CAPTCHA.