Irish butter is so delicious and purely produced that it’s become trendy to put a dollop in your coffee, but we’re certain there are even better uses, including this classic recipe for traditional Irish Butter Scones.
1 3/4 cups (about 8 ounces) all-purpose flour
1/4 cup sugar, plus additional for sprinkling over tops
2 teaspoons baking powder
1/2 teaspoon salt
4 tablespoons (2 ounces) cold salted butter, cut into pieces
1/3 cup raisins
1/2 cup whole milk
1 large egg, plus additional beaten egg for brushing over tops
Heat oven to 425° F. Sift together flour, 1/4 cup sugar, baking powder and salt into a large bowl. Using fingertips or pastry blender, rub or cut the Kerrygold Butter into flour mixture to form coarse crumbs. Add raisins. Whisk together milk and 1 egg. Make a well in the flour mixture; pour in milk mixture. Using fork, stir until the soft moist dough is formed. Turn dough out onto lightly floured surface; gently knead 1 or 2 times to incorporate loose pieces of dough. (Do not over knead.) Pat dough to 1 1/2-inch thickness. Using well-floured 2 1/2-inch biscuit cutter or bottom of a glass, cut out about 6 rounds, recombining scraps as necessary. Place rounds on lightly buttered baking sheet. Brush tops with additional beaten egg; sprinkle with additional sugar. Bake until golden brown, about 14 to 17 minutes, rotating pan halfway through baking for more even browning. Serve warm with Irish butter and jam. Note: These scones are more muffin-like in texture; dough will be moist and wet, which ensures a tender texture.
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