Ingredients: • 3 cups self-rising flour
• 1/2 cup sugar
• 3/4 cup (1 1/2 sticks) unsalted Kerrygold Irish butter, cut into small pieces
• 1 cup buttermilk
• 1 small green apple, peeled, cored, and grated
• 1 large egg
• 1/3 cup raisins
• Sugar crystals for sprinkling
• Softened butter or clotted cream for serving
While currants and raisins are the most traditional addition to a batch of scones, dried cranberries or blueberries, candied ginger, fresh berries, even grated apples can be added. See Variations that follow.
Preheat the oven to 350° F. Line a baking sheet with parchment paper. Combine
the flour and sugar in a food processor. Add the butter and pulse 8 to 10 times,
or until the mixture resembles coarse crumbs. Transfer to a large bowl, and then
stir in 1 cup of the buttermilk until soft dough begins to form.
Transfer the dough to a lightly floured work surface, and with floured hands,
knead in the raisins and apples. Divide dough in half, and then form each half
into a ball. Flatten each into a 1-inch-thick disk. With a serrated knife that
has been dipped into flour, score the dough into 6 wedges. Arrange on the prepared
baking sheet and sprinkle the tops with the sugar crystals. Alternately, you can
bake these in large (8) or mini (16) cast iron scone pans.
Bake the scones for 25 to 30 minutes, or until the tops are golden and a skewer
inserted into one of the wedges comes out clean. Remove from the oven and let
cool for 10 minutes. Makes 12 scones
At the Ritz-Carlton Powerscourt (Enniskerry, County Wicklow), the chef makes Wicklow
blueberry and cranberry scones for afternoon tea in the Sugar Loaf Lounge. Substitute
3 tablespoons dried blueberries and 2 tablespoons dried cranberries for the apple
and raisins. Proceed with the recipe as above.
At Lough Erne Golf Resort (Enniskillen, County Fermanagh), chef Noel McMeel makes
chocolate-walnut scones for afternoon tea in the Garden Hall. Substitute 1/4 cup
chopped chocolate and 1/4 chopped walnuts for the apple and raisins. Proceed with
the recipe as above.