These are the famous Irish scones I bring to work every year at St. Patrick’s Day. They go so fast, that coworkers have been known to wait at the elevators for my arrival to be sure they snag one. These light as air scones are a far cry from the heavy, dry and glazed versions sold at a popular coffee chain.
My Auntie Anna from Castleisland, Co. Kerry, generously shared this recipe with me. Over the years, I’ve tweaked it, for instance using plain, whole milk yogurt instead of buttermilk for a lighter dough. I also play around with adding ingredients to the dough such as sultanas (golden raisins), dried cranberries and orange peel in the winter, apple and cinnamon walnut in the autumn or cheese and onion for cocktail parties. Feel free to experiment with your favorite flavors, the recipe lends itself to creativity. Happy St. Patrick’s Day!
- 4 cups all purpose flour
- 2 tsp. baking powder
- 1 tsp. baking soda sieved
- 1/3 tsp. salt
- 1 cup granulated sugar
- 4 oz. (1 stick) butter chilled and cut into 1/2 inch pieces
- 1 egg
- 1 cup plain, whole milk yogurt
- Preheat oven to 400 degrees Fahrenheit.
- Mix the dry ingredients together in a large bowl.
- Rub in the butter until the mixture looks like bread crumbs.
- Add the egg.
- Fold in the yogurt. At this point add dried fruit or other ingredients if using.
- Using an ice-cream scoop, scoop out the scone dough and place on greased baking sheets.
- Bake for about 15 minutes until golden brown.
- Remove from the oven and the baking sheets and let cool on a wire rack.
- Serve with butter and jam.
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