For Sunday brunch I wanted to carry on the Irish theme from St. Patrick’s Day. In the past I have made a full Irish breakfast for The Hubs when he has asked. I did not really want to put that much effort into the brunch, so I opted for Irish Scones.
Of course I love scones because they are bread. They are similar to our American biscuits, but sweeter. They are light and flaky and perfect for topping with Irish butter and jam.
The Hubs has made English scones on several occasions for the family. Most notably he made several flavors for the wedding of William and Kate, which we all sat up and watched. We have had chocolate chip, cherry chip, cinnamon chip, and pecan.
We have never made our own Irish scones, and I was unsure whether to add the currants or not. I am glad I did. While I added less than the ½ cup they were a flavorful addition. My scones turned out buttery, flaky, and moist. I couldn’t taste the baking soda and no flavor overwhelmed any other.
I did end up cooking some turkey bacon and eggs to go with the Irish scones. There were also some Irish cheddar’s that I sliced to go with the brunch. It added a nice rich depth to the plate. In fact, Daughter Number Four said she preferred the stronger Whiskey cheddar to the milder plain cheddar.
She then asked me why we only eat brunch on Sundays when it’s so delicious. I replied that it wouldn’t be as special if we had it every day. Daughter Number 3 in her very literal fashion added that no one was home at brunch time Monday-Friday. D4 looked at me with a grin and said, “Well, it is Spring Break this week and we will all be home.” I’m not sure if that was a sweet request or a challenge. Let’s see what happens this week.
Have you eaten Irish scones? If so, do you have a favorite way to top them? For me, Irish butter is a must, but then I think Irish butter is the tastiest.
- 2 cups all-purpose flour
- ¼ cup granulated sugar
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 4 ounces cold Irish butter (cubed)
- ½ cup plus 1 tablespoon buttermilk
- 1 egg
- ¼ – ½ cup dried currants (soaked in 1 tablespoon warm water)
- Coarse grain sugar for top (if desired)
- Preheat oven to 425 degrees F. Grease a baking pan with butter or nonstick cooking spray, or line with parchment.
- In a large bowl sift together flour, sugar, baking powder, soda, and salt. Stir with a fork to blend.
- Using your fingers, cut in butter until mixture resembles coarse meal, leaving some pea size pieces.
- Make a well in the flour mixture and add ½ cup buttermilk. Blend gently to make soft dough. Do not overmix.
- Fold in currants.
- Pour the dough onto a lightly floured surface. Press dough in a circle roughly 8 inches, ½ inch thickness. Using a sharp knife cut dough into 8 wedges.
- Place wedges onto prepared baking sheet and brush with remaining buttermilk. Sprinkle with coarse sugar if desired.
- Bake at 425 degrees for 15-18 minutes or until golden.
- Remove pan from oven and place on a wire rack to cool for about 5 minutes.
- Serve scones warm with Irish butter and jam.