Rorys Irish Scones Recipes

TRADITIONAL IRISH SCONE RECIPE

Steps:

• Preheat oven to 425°F. Sieve flour, baking powder and salt into a large bowl. Stir in sugar.
• With your hands, rub the butter into the flour until it resembles course breadcrumbs.
• In another bowl, mix the egg into the buttermilk.
• Create a well in the middle of the flour mixture. Slowly add the buttermilk and egg until you have a soft dough. It should just come together and you should be able to handle it without it being really sticky.
• Place the dough on a floured surface and knead a couple of times just to remove any cracks. If the dough is too sticky, add more flour.
• Roll out to around 1 inch thick and cut with a cutter or glass dipped in flour.
• Place on a floured/buttered baking sheet (or use parchment paper). You should get about 12 scones.
• Brush each scone with milk to help brown the tops when baked.
• Bake for 10 - 15 minutes or until the scones are golden.
• Best served immediately but can be warmed the following day or eaten cold.

ENGLISH SCONES

Steps:

• In a large bowl, combine the flour, sugar and baking powder. Cut in butter until mixture resembles fine crumbs. Stir in raisins. Beat milk and egg; add to dry ingredients, stirring lightly. , Turn onto a lightly floured surface; roll to 1-in. thickness. Cut with a 2-1/2-in. biscuit cutter. Bake at 425° until golden brown, 10-15 minutes. Serve warm.

ULTRA-BUTTERY IRISH SCONES

Steps:

• Preheat oven to 375°. Line a rimmed baking sheet with parchment paper.
• Whisk milk, granulated sugar, and kosher salt in a medium bowl until sugar and salt dissolve. Whisk flour and baking powder in a large bowl. Cut 10 Tbsp. butter into 1/2" cubes, add to flour mixture, and blend with a pastry cutter or your fingertips until pea-size pieces form with some larger chunks remaining. Add milk mixture and stir with a fork until large clumps form. Gently knead in the bowl until dough just comes together. Transfer to a lightly floured work surface.
• With a lightly floured rolling pin, roll out dough to a 14x8" rectangle, with long side facing you. Heat 2 Tbsp. butter in a small, microwave-proof bowl in the microwave until softened but not melted, about 20 seconds. Spread evenly over dough with fingertips, then sprinkle currants evenly on top and press to adhere. Fold up bottom third of dough over center, then fold down top third to meet bottom edge, as if folding a letter. Fold in half crosswise, then, using a rolling pin, gently flatten into an 8x4" rectangle.
• Cut dough in half lengthwise and in quarters crosswise to form 8 even squares. Transfer to prepared pan, spacing 2" apart. Sprinkle tops generously with demerara sugar and lightly with flaky sea salt.
• Bake until scones are golden brown, 25-30 minutes. Meanwhile, melt remaining 4 Tbsp. butter in a small saucepan over medium-low heat. When butter bubbles, remove from heat and skim off foam from surface. As soon as the scones come out of the oven, lightly brush tops with clarified butter, leaving behind white solids in bottom of saucepan. Cool scones on sheet on a wire rack and serve hot, warm, or room temperature.

IRISH SCONES

Steps:

• Place a rack in the centre of your oven and preheat oven to 375ºF. Line a baking sheet with parchment paper.
• In a medium bowl combine the flour, sugar, baking powder and salt. Mix well and set aside.
• Combine the milk and cream in a small bowl and whisk the egg into the cream mixture.
• Add cold cubed butter to the flour mixture and using your fingers work the butter into the flour until the mixture resembles coarse meal. Add the combined cream and milk into the flour and mix lightly until the dough forms a ball.
• On a lightly floured surface, knead the dough just enough to get a smooth surface and pat the dough so it's about 1 inch high.
• Using a round cutter, cut as many scones as you can. Re-roll the scraps and cut out more until you've used all of the dough.
• Transfer the scones to lined baking sheet. Brush tops with milk or cream. Optional: Sprinkle a touch of granular sugar on tops
• Bake for 25 minutes or until scones are puffed and golden.
• Remove scones from baking sheet and let cool slightly on a wire rack.
• Serve scones warm with butter, jam and freshly whipped cream if desired.

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.

RORY'S IRISH SCONES

Steps:

• Preheat oven to 400°. Sift ingredients into a large mixing bowl. Make a well in the center of the dry mixture and add buttermilk. Mix together by hand until thoroughly combined (be careful not to overwork the dough, as this causes toughness). Turn out dough onto a well-floured surface and form into a large rectangle about 1 inch thick. Using a rolling pin and extra flour as needed, roll rectangle into a ¾ inch thickness. Using a sharp knife, cut dough into nine strips about 1 inch wide, then cut each of the strips into six 1-inch squares. Lightly flour a large sheet pan and arrange the dough squares in nine rows of six, just barely touching. Bake for 10 minutes, rotate the tray, and bake for 10 more minutes. (If you use a convection oven, bake for 1o minutes, rotate the tray, and bake for 7 minutes more.) Serve Rory's Irish Scones with our soups, salads, or main courses; they are perfect anytime.

RAISIN SCONES

Steps:

• In a bowl, combine dry ingredients. Cut in butter until mixture resembles coarse crumbs. Stir in raisins and buttermilk just until moistened. Turn onto a floured surface; knead gently 6-8 times. Pat into an 8-in. circle and cut into 12 wedges. Place 1 in. apart on a greased baking sheet. Beat egg white until foamy; brush over scones. Sprinkle with sugar. Bake at 425° for 12-15 minutes or until golden brown.