MY FAVORITE IRISH SCONES RECIPE FOR ST. PATRICK’S DAY
Every year, I invite friends who are part Irish over to make a delicious recipe or craft inspired by Ireland to celebrate St. Patrick’s Day. Last year, my friends Parker, Roman, Finn, Josy, and Flora came over and we made yummy Sultana (*Sultana means golden raisins in Gaelic) scones and mint and lavender soap for our third grade class, plus we each read a limerick. Here is the scone recipe; it’s from my favorite Irish cookbook, THE COUNTRY COOKING OF IRELAND by Colman Andrews. This book also has amazing bread and stew and salmon recipes!
Recipe For Sultana Scones
Baking Time: 30-35 Minutes
Preheat Oven To: 400°F
Line 2 Baking Sheets With Waxed Or Parchment Paper And Set Aside.
6 1/4 Cups Of White Flour(Plus Additional For Dusting)
1/2 Cup Of Sugar
2 Teaspoons Of Baking Soda
1 Cup Of Cold Butter
3/4 Cup Of Golden Raisins
1 3/4 Cups Of Milk
1 Teaspoon Of Water
Mix The Dry Ingredients Together In A Large Bowl.
Using A Pastry Cutter Or 2 Table Knives, Cut The Butter Into flour mixture until it feels like a coarse meal and the butter pieces are not bigger than the size of a pea. Stir In The Golden Raisins. Add Milk And Stir.
Turn The Dough Out Onto A Lightly Floured Surface.
Dust Hands With Flour And Gently Knead The Dough So It Forms A Ball.
Divide Dough Into 20 Pieces And Shape Them Into Rounds.
Arrange The Rounds On The Baking Sheet One Inch Apart.
Beat The Egg With The Water And Brush The Round’s Tops.
Set Scones Aside On Wire Racks To Cool.