Irish Scones by Shannon O’Malley-Miller
Many at Grace don’t know this but at one time I was a baker making artisan breads, cakes and pastries. At the bakery where I worked, we had people that would drive over 30 miles to pick up these scones for their family or a special occasion. This recipe is one of my favorites and my kids always ask for scones during the holidays. It’s so great because you can change it up and make it what you want-add some apples and cinnamon and a streusel topping or blueberries and lemon zest. Often at Christmas, we leave scones for Santa instead of cookies – then we can have scones on Christmas morning too! My kids’ favorite scones are cinnamon chocolate chip – just add a teaspoon or two of cinnamon and throw in some mini chocolate chips, bake and serve. I hope you all try this recipe and have a Merry Christmas everyone!
– Shannon O’Malley-Miller, Receptionist
- 3 c unbleached, all-purpose flour
- 1/3 c sugar
- 2 1/2 tsp baking powder
- 1/2 tsp baking soda
- 3/4 tsp kosher salt
- 1 1/2 sticks (6oz) very cold, unsalted butter, cut into small pieces
- 1 c buttermilk
- 1 T grated orange or lemon zest (optional)
- Preheat oven to 425°
- Combine all dry ingredients in a medium size bowl. Whisk together. Add cold pieces of butter and using your fingers or a pastry blender, work the butter into the dry ingredients until the mixture resembles coarse cornmeal. It’s ok to have some larger pieces of butter left after doing this-this makes the scones flakier.
- Make a well in the center of the bowl and add the buttermilk and then the zest. Using a fork work the four mixture into the wet mixture just until the ingredients are just moistened-you’ll have a soft dough with a rough look.
- Flour your surface and dump the dough into the floured surface and gently knead the dough until it comes together enough to form a rough ball. Press dough into a square about 1/2 in thick. Cut the dough into triangles and then cut the triangles again until you have the size scones that you’d like. Brush your baking surface with melted butter. Place scones onto baking sheet about 1/4 in. apart. Brush tops with melted butter and sprinkle with raw sugar. Bake for about 20-25 mins until scone ate browned on the edges. Remove from oven and let cool on baking sheet for 5-10 mins. Serve with butter or jam.
- You can add about a teaspoon of cinnamon to the dry ingredients along with mini chocolate chips or add frozen or fresh blueberries along with the orange or lemon zest. Sometimes I add pumpkin pie spice, pumpkin and mini chocolate chips. You can really do what you want just use this basic recipe and add your favorites.