Anyway, handing out Scones and Irish Soda Bread isn't a part of any product line here at BBG&G, but it is part of our Irish Hospitality here on St. Patrick's Day. So, anyone lucky enough to have an appointment tomorrow, or anyone who just happens to stop in for a visit, will be offered a cup of coffee or tea with some Irish fixins'.
Every year, I get phone calls and emails leading up to the big day, asking me for my scones recipe. So, here it is for any last-minute bakers.
2 cups unbleached, all-purpose flour (I prefer King Arthur's)
1 cup Stone Ground Whole Wheat Flour
1 TBS baking powder
1/2 tsp baking soda
1/2 tsp salt
8 TBS butter, room temperature
8 TBS sugar
1 cup buttermilk
1 tsp vanilla
1/2 cup chocolate chips (of course, you can use raisins, but soak first in hot water and then drain)
Preheat oven to 400 degrees. In large mixing bowl, blend dry ingredients. With two knives, cut in the butter until the mixture looks like bread crumbs. Stir in buttermilk, egg, vanilla and chocolate chips or raisins.
Turn the dough out onto a well-floured board and, with well-floured hands, knea the dough very gently 8 to 10 times... just enough to bring it together. Sprinkle on more flour as you need, to keep the dough from sticking (and it will!).
Divide dough in half, making two pie-shaped pieces. Cut into 8 pieces each (as if you were cutting a pie). Place onto greased cookie sheet, folding thin end over top. Sprinkle with sugar.
Bake for 12-15 minutes, until golden brown. Makes 16 tea scones.
Now, here are some options I've heard about, but haven't tried yet: Using ALL unbleached flour will make scones lighter, but not as healthy as using the whole wheat -- like scones with whole wheat flour are healthy by any stretch of the imagination!
OR substitute 1/3 cup cocoa powder for 1/3 cup unbleached flour -- can't believe I haven't tried that yet.
That's it... I hope you like them. Please let me know if you've tried the recipe and how they came out.
Have a Happy St. Patrick's Day!!!
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