LOVING THOSE IRISH CURRANT SCONES

With St. Patrick's Day just around the corner some Irish Currant Scones are in order.

 

 Sharon O'Connor's fabulous Cookbook and CD Combination is loaded with authentic recipes and you will love these scones:

Recipe:  1 cup whole wheat flour, 2 cups unbleached all purpose flour, 1 tsp baking soda, 3 Tb sugar, 1/2 tsp salt, 1/3 cup cold butter cut into pieces, 1/3 cup dried currants, 1 cup buttermilk and 1 egg beaten.

Preheat the oven to 425 degrees.  In a large bowl, stir in flours, baking soda, sugar and salt until well blended.  Using a pastry cutter cut in the butter until the mixture resembles coarse crumbs. 

 Mix in the currants, then quickly stir in the buttermilk and egg to form a soft dough.  Turn the dough out onto a lightly floured surface and pat it to a 3/4" thickness. 

 Using a 2" scone cutter, cut the dough into rounds and place on a baking sheet.  Bake in the preheated oven for 15-20 minutes. I made 23 scones that were like sweet biscuits.

It's Tea Time in the Irish Isle.  And you don't have to be Irish to enjoy.  I am also sharing this favorite vintage apron with Shamrock's on it.  I wish I still had the lovely platter but somewhere in the kitchen journey - it got broken.  Right now my hubby has broken 2 butter dishes and I found a great one for $2.00 at the thrift store this week but also dropped it while walking around the store.  We are on a roll!

This  recipe printed with permission from Sharon O'Connor.