Irish Butter Scones with Jam

Irish-style scones much more closely resemble what we refer to as biscuits, than scones. Best served warm from the oven, they are moist, not dry or crumbly, and are usually made plain or with currants. Using Irish butter here, which has a higher butterfat content and less water than American butters, results in a tender scone with a crispy exterior that tastes essentially like the butter itself. Exactly the goal. The distinctive, bright yellow hue of Irish butter is an indication that it comes from grass grazing cows, and the flavor is rich and sweet.

Irish Butter Scones with Jam

Prep Time 10 minutes
Cook Time 15 minutes
Irish-style scones much more closely resemble what we refer to as biscuits, than scones. Best served warm from the oven, they are moist, not dry or crumbly, and are usually made plain or with currants. Using Irish butter here, which has a higher butterfat content and less water than American butters, results in a tender scone with a crispy exterior that tastes essentially like the butter itself. Exactly the goal. The distinctive, bright yellow hue of Irish butter is an indication that it comes from grass grazing cows, and the flavor is rich and sweet.
No ratings yet
Servings 12 scones

Ingredients
 

  • 2 cups (250 grams) all purpose flour
  • 1 tablespoon sugar
  • 1 teaspoon kosher salt
  • 1 teaspoon baking soda
  • 4 tablespoons Irish butter, such as Kerrygold brand
  • ½ cup buttermilk
  • 1 large egg
  • your favorite fruit jam for serving
  • a little freshly whipped cream

Instructions
 

  • Preheat your oven to 425 F. Line a sheet pan with a piece of parchment paper
  • Combine the flour, sugar, salt and baking soda in a medium bowl. Cut the butter into cubes, and add it to the dry mixture. Use your fingers, or a pastry blender, to cut the butter into the flour. You could also do this in a food processor. The mixture should look like coarse cornmeal, with a few pea sized lumps.
  • Mix the egg and buttermilk together, then pour into the flour mixture. Stir until it just comes together, adding a little more buttermilk if it is dry, but be careful not to add too much. It should just hold together.
  • Transfer to a floured board and pat into a circle roughly 1 inch high. Use a 2-inch biscuit cutter to cut out the scones, transferring to the prepared baking sheet. Gather the scraps and cut out remaining biscuits.
  • Bake for 15 minutes, rotating the baking sheet half way through, until golden brown. Let cool for 5 minutes, then serve with fruit jam and whipped cream.
Tried this recipe?Let us know how it was!
0 0 votes
Article Rating
Subscribe
Notify of
guest
0 Comments
Inline Feedbacks
View all comments

Perfect For Your Place

Popular on Zest K+H

Sorry, we couldn't find any posts. Please try a different search.

Recipes We're Loving