Blarney Scones

by Chris on March 15, 2010


St. Patrick’s Day is Wednesday. And, while I am not Irish (despite the red hair and freckles), I wanted to add some festive foods on here.

Scones are a baked good that I used to make all the time. I am not sure why I don’t have many on the blog, but I think it’s because my scone marathons were pre-blog. Admittedly, when I first began to bake a lot, scones were easy for me. They are a quick breadm right? To get any quick baking “fix” I needed, I went to one of my zillion scone recipes. So, in retrospect, that probably explains that these scones are the only ones in 4 years.

Now, we have scone recipe #2. Blarney Scones…get it? My lil’ play on words is in honor of the stone set in the wall at the Blarney Castle in Blarney, Ireland. I believe the legend says that kissing the stone brings blarney (believable expression) to the kisser. Maybe, the way I tend to trip over my words, I need to go there! Or, I can just keep making scones…

Anyone been to Blarney?

(Blarney) Scones
Makes about 12 3-inch Scones

1 ½ cup white flour (plus some for kneading)
½ teaspoon baking powder
¼ pound butter, softened
¼ cup sugar
1 tsp. vanilla
1 egg, slightly beaten (plus some for the top of the egg)
¼ cup milk
¼ cup white raisins

Mix flour and baking powder. Add butter, blending until mixture is butter-colored. Add sugar and continue to mix well. Add the beaten egg and all the milk. Add raisins mixing well to make a sticky dough. Turn dough onto floured board and knead at least 5 minutes or longer. Cut dough into rounds and place on lined/greased baking sheet. Brush tops of scones with the extra beaten egg. Bake at 375 degrees for 15 to 20 minutes, or until brown.

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Joy March 15, 2010 at 5:03 PM

My dad's long-time requests for me to bake are croissants and scones, and neither of which I've made! For some reason, I thought scones were complicated. I'll have to try these soon — sounds easy enough. :)

Barbara March 16, 2011 at 9:14 PM

Very cute scones Chris.

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