Irish Scones

I have tried many scone recipes, some are easier than others and some are more time consuming. This recipe for Irish Scones is so easy and very delicious. This is my adaptation of the recipe from Kerrygold, it is from a flyer from the Culinary conference that I attended. I just love that you can just break the scone in half with your fingers and it breaks perfectly.

Makes: 6 scones
Prep Time: 10-15 minutes
Bake Time: 14-17 minutes

1 ¾ cups all-purpose flour
¼ cup sugar
2 teaspoons baking powder
½ teaspoon salt
⅓ cup raisins (I used Golden Raisins)
4 tablespoons butter, chilled and grated (I used Kerrygold)
½ cup whole milk
1 large egg, plus 1 egg for brushing over the top of the scones
Sparkling White Sugar (King Arthur Flour), sprinkled on the top of the scones, you can use granulated sugar as well

1. Heat oven to 425° F.
2. In a large bowl, sift together, flour, sugar, baking powder and salt.
3. Using the large grate, grate the chilled butter, add to the flour mixture to create coarse crumbs. Add the raisins.
4. In a small bowl, whisk together the milk and 1 egg. Make a well in the flour mixture; pour in the milk mixture. Using a fork, stir until a soft, moist dough is formed.
5. Turn the dough out onto a lightly floured surface; gently knead 1 or 2 times, just to incorporate the loose pieces of dough, do not over knead.
6. Pat or roll the dough into 1-1 ½ inch thickness. Use a well floured 2 ½ inch biscuit cutter, cut out 6 rounds (use scraps to make an extra scone). Place the scones on a baking sheet with parchment paper or a Silpat.
7. Brush the top of the scones with a beaten egg; sprinkle with additional sugar.
8. Bake until golden brown, 14-17 minutes, rotate half way through for a more even browning.

Serve: Warm, with butter and jam.
Hint: I grate the butter, it makes the process of forming coarse crumbs with flour so much easier.

RESOURCE LINKS:

USA Half Sheet Pan:

Silpat:

2.5 inch Biscuit Cutter: