These scones were much different from the usual types of scones that I have made. Light and fluffy, almost biscuit-like in texture. I was surprised to see that these scones called for room temperature butter in the dough instead of cold butter. All of the scone recipes that I have on this blog use cold, cubed butter in the dough. Another difference is that the baking sheet is preheated in the oven, so when you put the scones onto the sheet to bake, it is already nice and warm. Finally the last difference, and probably the most interesting to me, halfway through the baking time the scones are flipped over then place back in the oven to continue baking. I have to admit I was a bit nervous to see how these scones would turn out. Would the butter be too warm in the dough? Would the scones fall apart when I tried to flip them? As soon as I pulled these scones out of the oven I knew they would be a hit. They puffed up big and fluffy while baking and smelled incredible. Served hot out of the oven with a smear of butter and thick jam, it only took one bite to know that these scones have quickly become one of my favorites.
One Year Ago: Malted Milk Sandwich Cookies
“Real” Irish Scones
- 2 cups unbleached all-purpose flour
- 1 tablespoon baking powder
- 2 teaspoons granulated sugar
- 1 teaspoon fine salt
- 1/2 cup currants
- 3 tablespoons unsalted butter, softened to room temperature
- 1/2 to 3/4 cup heavy cream
- Preheat oven to 350° F. Place a parchment paper lined baking sheet in the oven.
- In a large bowl, sift together flour, baking powder, sugar and salt into a mixing bowl. Using your fingertips, work the butter into the dry ingredients until the mixture just holds together. Add the currants and mix to combine.
- Make a well in the center of dry ingredients and pour in ½ cup of the heavy cream. Working quickly, blend ingredients together with a rubber spatula into a soft, slightly wet, sticky ball. Add more milk if needed to reach desired consistency. (do not overwork the dough or scones will be tough)
- Turn dough onto a lightly floured work surface. Using a floured rolling pin, roll the dough into a 1-inch thick square. Dip a 2-inch biscuit cutter in flour and cut out the individual scones. Push scraps of dough together so that edges join; firmly pinch edges with fingertips to make a partial seal. Pat this remaining dough to 1- inch thick square and continue to cut 2-inch rounds. Repeat as necessary.
- Remove the baking sheet from the oven and arrange the scones 1 1/2 inches apart on the baking sheet. Bake 8 minutes, remove from oven and flip over the scones, return to oven and bake another 4 minutes or until just barely brown. Serve immediately.
Yields: 8 (2-inch) scones
Prep Time: 10 minutes
Bake Time: 12-15 minutes
Source: adapted from The Kitchn