I will be making these again! I often pass by scones remembering to many times getting them then realizing they are dry. I have a memory of the most fabulous scones hot out of the oven on a trip to Ireland, and didn't think I could ever match them. We were at the Castle Country House, Waterford, Ireland. This recipe from Sandy Klim was printed in our last issue of AAA magazine, looking simple enough I decided to try it. I like reading recipes & finding new ideas through them but almost always substitute, adjust, estimate the measurements.... so when it comes to baking I have to be more careful about that. These scones are well worth the effort but I did enjoy them much better fresh made. I might try them ahead of time and put the dough in the fridge overnight so that I could just bake them in the morning.
My adaptation of:
Sandy Klim's Irish Scones
1 stick frozen butter, I sliced mine lengthwise then crosswise to get small cubes she suggested grating the butter I found that the butter wanted to stick to the grater for me.
1/2 c skim milk
1/2 c plain Greek yogurt
2 c flour
1/2 tsp baking soda
2 tsp baking powder
1/2 tsp kosher salt
1 tsp lemon or citrus zest
1/2 c sugar
1/2 pint blueberries
Preheat oven to 425°
In small bowl grate or cube frozen butter, place in freezer.
Whisk together milk and yogurt, place in fridge.
|frozen grated butter, I now prefer to make tiny cubes but|
they need to be very fine. I found it quicker, with grating
the warmth of my hand kept softening the butter to much.
|first rolling then re freeze|
|bake till golden|
|warm with butter--the best!|
|Our scones in Ireland, great memory.|
|Cinnamon and sugar sprinled over dough instead of blueberries.|