Fintan & Frances Irish Scones: Difference between revisions
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|PrepTime=20 min | |PrepTime=20 min | ||
|CookTime=20 min @ 390° | |CookTime=20 min @ 390° | ||
|Source=Rathbaun Farm near Galway, Ireland | |Source=[http://www.rathbaunfarm.com Rathbaun Farm] near Galway, Ireland | ||
|Yield= | |Yield= | ||
|Rating={{unrated}} | |Rating={{unrated}} | ||
Latest revision as of 17:12, 19 January 2024
| Summary | |
|---|---|
| Prep time | 20 min |
| Cook time | 20 min @ 390° |
| Source | Rathbaun Farm near Galway, Ireland |
| Yield / serves | |
| Rating | (unrated) |
Ingredients
- 2 c self-rising flour[1]
- 1/2 c sugar
- 1/2 c butter
- 2 eggs
- 1 c buttermilk
- 1/2 c any dried fruit (optional)
Preparation
Preheat oven to 390°. Place baking trays in the oven for preheating.
Combine the flour and butter into a mixing bowl. Rub the butter into the flour using finger tips. Add the sugar and mix together. Add the dried fruit, if using.
Beat the eggs in a small bowl. Add the buttermilk to the eggs and mix together.
Make a well in the center of dry ingredients. Add the buttermilk mixture. Using a spoon, mix the ingredients together until the dough forms.
Lift the dough out and place onto a lightly floured surface for kneading. Knead lightly and bring to a circular shape.
Turn over, smooth side on top and press to depth of scone cutter (~2 inches).
Dip cutter[2] in flour before cutting scones to prevent sticking.
Grease the baking sheets. Place the scones on the baking sheets and put into the oven for 20 minutes, or until they are a golden brown color.
Serve with jam and freshly whipped cream.
