Irish Buttermilk Scones Cheese Herb Scones Recipes

IRISH FRUIT SCONES

Steps:

• Preheat oven to 375°F.
• Line baking sheet with parchment paper.
• In a large bowl measure flour, sugar, baking powder.
• Add butter and work with your fingertips until mixture resembles small peas.
• Mix in dry fruit.
• In small bowl mix buttermilk and eggs add to dry mixture.
• Using your hands, form dough into large ball and place on floured surface.
• Knead lightly only few times until comes together.
• Roll out into 1 1/2 inch thickness.
• Cut into 3 inch rounds place on a prepared baking sheet.
• Brush with milk to glaze.
• Bake scones for 20-25 minutes.

HERB AND CHEESE SCONES

Steps:

• Make the White Soda Bread with Herbs dough. Stamp into scones, brush with egg wash and dip into grated cheddar cheese. Bake for 20 minutes in a 450 degree oven.
• Preheat oven to 450 degrees.
• In a mixing bowl sift together 1 pound flour, 1/2 teaspoon salt and 1/2 teaspoon baking soda. Make a well in the center. Pour most of the milk into the well. Using one hand, mix in the flour from sides of the bowl, adding more milk if necessary. The dough should be softish, not too wet and sticky. When it all comes together, turn the dough onto a well-floured counter. Wash and dry hands. Knead lightly for 1 second, just to tidy it up, flip over. Pat dough into a round about 11/2 inches deep and cut a cross into dough over the sides of the bread to let the fairies out. Bake in preheated 450 degree oven for 15 minutes, then turn down the oven to 400 degrees for another 30 minutes or until cooked. If in doubt, tap the bottom of the bread, it should sound hollow.
• Add fresh herbs to dry ingredients of white soda bread dough and proceed making dough as above. Shape into loaf or scones and bake as for soda bread. If making scones bake for 20 minutes in a 450 degree oven.

IRISH BUTTERMILK SCONES / CHEESE & HERB SCONES

Steps:

• Preheat oven to 450°F (gas mark 8).
• Sift flour with salt and rub in butter or margarine.
• For Cheese& Herb Scones add mustard, cheese and herbs to the dry ingredients at this point.
• Make a well in the centre and pour in the egg and most of the buttermilk.
• Mix quickly to form a soft dough, adding a little extra buttermilk if necessary.
• Turn out onto a floured surface and roll out lightly until 1" thick.
• Working quickly, cut into 2" rounds.
• Glaze with egg or milk and set on a floured baking sheet.
• Before baking, dust scones with cinnamon sugar for Buttermilk Scones or sprinkle a little grated cheese on top of each scone for Cheese& Herb Scones.
• Bake for 15-20 minutes until light brown.

SAVORY CHEDDAR HERB SCONES

Steps:

• Whisk together the flour, sugar, salt, baking powder and soda in a large bowl.
• Chill while you prepare the remaining ingredients.
• Beat the buttermilk and egg together and set aside.
• Grate the frozen butter on the side of the box grater with the largest holes.
• Add the grated butter to the dry ingredients and, using your fingers, work in the butter until the mixture comes together and resembles gravel or coarse crumbs.
• Add the wet ingredients and stir with a fork.
• Add the cheese and herbs and stir to combine.
• Gather the dough with your hands and knead just until combined.
• Turn the dough out onto a floured board and pat into a rectangle.
• Fold the dough in half.
• Turn and pat into a rectangle again.
• Fold in half again.
• Pat or roll dough into an 8-inch circle and cut into 8 wedges.
• Place the wedges on a baking sheet lined with parchment paper and chill scones for at least 15 minutes.
• Preheat oven to 425 and beat together the milk and cream.
• Brush the tops of the chilled scones with the milk-cream mixture and sprinkle with flaky sea salt.
• Bake until golden brown, approximately 20 minutes.
• Cool on a wire rack.

IRISH SCONES

Steps:

• Preheat oven to 400 degrees. In a large bowl, sift together flour, baking soda, and cream of tartar. Add softened butter and sugar, mix well. Stir in milk or buttermilk. Also stir in raisins or dried fruit. Press dough onto a floured surface and roll out gently to 1/2-inch thickness. Cut scones into round shapes or triangles. Brush scones with egg wash for shine. Bake for 20 minutes or until golden brown.