I am back with my third try at scones. This week, I really just tweaked the recipe from last week – changes are indicated in blue. I did not knead the dough this time, just pressed it out to the thickness I wanted.
Traditional Irish Scones
- 2 1/2 cups flour (cake flour)
- 10 tablespoons cold butter (1 1/4 sticks)
- 1/3 cup buttermilk
- 1/4 cup heavy cream
- 1/4 cup sugar plus 1 teaspoon
- 1 egg
- 3 teaspoons baking powder
- pinch of salt
- For egg wash:
- 1 egg, beaten
- 1 tablespoon heavy cream
Preheat oven to 425 degrees Fahrenheit.
Combine the dry ingredients in a large bowl, cut in butter with a pastry blender. Add egg, buttermilk and heavy cream, and combine until dough forms. On a floured surface, pat out into rectangle that is 1/2 inch tall. Cut with biscuit cutter, place on parchment lined baking sheet. Brush tops of unbaked scones with egg wash. Bake 15 to 20 minutes. (Mine took 19 minutes. FYI: I used a 2.5 inch biscuit cutter for this recipe.)
The verdict: PERFECT!! The right flavor, the right texture, the right crust.
Shout out to my family for being the quality control team – they liked all 3 versions. Offspring3 did agree that version 3 was what we had in Killarney, Ireland.