Okay, this is a little more detailed than my scone recipe my mom and I got on our trip to Ireland. The original recipe left out some baking tips. This recipe may make it easier for you to enjoy some real Irish scones! And we had a nice rain storm today so I could easily pretend I was in Ireland or in the highlands of Scotland!
- 3 cups All Purpose Flour
- 3 tablespoons Sugar
- 1 teaspoon Baking Soda
- 1/2 teaspoon Sea Salt
- 6 tablespoons unsalted Butter
- 1/3 cup dried Currants
- 1 Egg, beaten
- 3/4 cup plus 3 tablespoons Buttermilk
Preheat oven to 425 F.
Lightly flour a cooking sheet. Mix flour, sugar,baking soda and salt. Add butter and mix until the mixture looks like crumbs. Mix in currants, egg and buttermilk to form a soft dough. On a floured surface turn dough out. Pat dough into a 3/4 inch thick round. Using a 2 1/2 inch doughnut cutter, cut out the scone rounds. Gather the scraps and roll out and cut more rounds.
Place the scone rounds on a floured cooking sheet. Bake for about 18 minutes until golden brown. Serve warm with creamy butter, jam, Devonshire Cream or whipped cream. These are so yummy!