Embark on a delightful culinary journey with our exquisite Irish brown scones, a cherished tradition passed down through generations. These scones, hailing from the Emerald Isle, are renowned for their rich, hearty flavor and comforting aroma. Their golden-brown exterior, studded with plump raisins and a hint of cinnamon, entices the senses, while their soft, crumbly interior melts in your mouth with every bite.
These Irish brown scones, also known as soda scones or griddle scones, derive their name from the generous use of brown flour, lending them a distinctive color and a slightly nutty flavor. The buttermilk in the recipe imparts a tangy note, while the addition of raisins provides a burst of sweetness that perfectly complements the scones' overall flavor profile. With three variations to choose from—plain, with raisins, and with both raisins and caraway seeds—there's a perfect scone for every palate.
Whether you prefer your scones plain or adorned with delectable additions, this recipe collection has you covered. The plain scones exude a classic simplicity, allowing the natural flavors of the ingredients to shine through. The raisin scones offer a delightful burst of sweetness with each bite, while the scones with both raisins and caraway seeds provide an intriguing combination of sweet and savory notes.
Gather your ingredients and prepare to indulge in the irresistible charm of Irish brown scones. These culinary gems are not only easy to make but also incredibly versatile. Enjoy them as a warm, comforting breakfast treat, a delightful afternoon snack, or a satisfying addition to your next tea party. Let the rich flavors and aromas transport you to the heart of Ireland with every bite.
IRISH BROWN SCONES
A taste of Ireland, these hearty, flaky scones are great warm with butter or jam or dipped into some seafood chowder! Cooking them on a preheated baking sheet gives them a flavor similar to cooking pancakes on a hot griddle.
Provided by carlysulli
Categories Scones
Time 30m
Yield 8 scones, 8 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 400°F Lightly dust a baking sheet with some flour.
- Put the whole wheat flour and wheat germ into a large mixing bowl. Sift the all-purpose flour, salt and baking soda into the bowl. Mix the ingredients well together with fingers.
- Next, rub in the butter to pea-sized pieces; then mix in the sugar.
- At this stage, put the lightly dusted tin into the oven to preheat.
- Stir in enough buttermilk to make a soft dough. Turn onto a lightly floured surface and gently knead for a few seconds. Cut out scones with a round cookie cutter.
- Put the scones on the preheated baking sheet and bake for about 15 minutes or until risen and a golden brown.
- Cool on a wire tray.
Nutrition Facts : Calories 249.3, Fat 7.2, SaturatedFat 4, Cholesterol 16.3, Sodium 264.5, Carbohydrate 44.1, Fiber 9.3, Sugar 3.1, Protein 8.3
IRISH SCONES
Steps:
- Line a baking sheet: Line a rimmed baking sheet with parchment paper.
- Combine the dry ingredients: In a large bowl whisk together the flour, sugar, baking powder, and salt. Set aside.
- Combine the wet ingredients: Measure out 2/3 cup milk. In a medium bowl whisk together about half of the milk, along with the currants and the egg. You will use the rest of the milk later. Set bowl and remaining milk aside.
- Cool and serve scones: Let the scones cool for 5 minutes on the baking sheet before enjoying warm or transferring to a cooling rack to cool completely. Serve with jam and butter, if desired.
Nutrition Facts : Calories 180 kcal, Carbohydrate 28 g, Cholesterol 32 mg, Fiber 1 g, Protein 4 g, SaturatedFat 3 g, Sodium 200 mg, Sugar 7 g, Fat 6 g, UnsaturatedFat 0 g
IRISH SCONES
Provided by Food Network
Time 45m
Number Of Ingredients 8
Steps:
- Preheat oven to 400 degrees. In a large bowl, sift together flour, baking soda, and cream of tartar. Add softened butter and sugar, mix well. Stir in milk or buttermilk. Also stir in raisins or dried fruit. Press dough onto a floured surface and roll out gently to 1/2-inch thickness. Cut scones into round shapes or triangles. Brush scones with egg wash for shine. Bake for 20 minutes or until golden brown.
ULTRA-BUTTERY IRISH SCONES
These tender, flaky scones are all about the butter-but the tart dried currants and a finish of flaky salt certainly don't hurt things.
Provided by Genevieve Ko
Categories Cake Breakfast Bake Kid-Friendly Quick & Easy Dried Fruit Small Plates
Yield 8 scones
Number Of Ingredients 9
Steps:
- Preheat oven to 375°. Line a rimmed baking sheet with parchment paper.
- Whisk milk, granulated sugar, and kosher salt in a medium bowl until sugar and salt dissolve. Whisk flour and baking powder in a large bowl. Cut 10 Tbsp. butter into 1/2" cubes, add to flour mixture, and blend with a pastry cutter or your fingertips until pea-size pieces form with some larger chunks remaining. Add milk mixture and stir with a fork until large clumps form. Gently knead in the bowl until dough just comes together. Transfer to a lightly floured work surface.
- With a lightly floured rolling pin, roll out dough to a 14x8" rectangle, with long side facing you. Heat 2 Tbsp. butter in a small, microwave-proof bowl in the microwave until softened but not melted, about 20 seconds. Spread evenly over dough with fingertips, then sprinkle currants evenly on top and press to adhere. Fold up bottom third of dough over center, then fold down top third to meet bottom edge, as if folding a letter. Fold in half crosswise, then, using a rolling pin, gently flatten into an 8x4" rectangle.
- Cut dough in half lengthwise and in quarters crosswise to form 8 even squares. Transfer to prepared pan, spacing 2" apart. Sprinkle tops generously with demerara sugar and lightly with flaky sea salt.
- Bake until scones are golden brown, 25-30 minutes. Meanwhile, melt remaining 4 Tbsp. butter in a small saucepan over medium-low heat. When butter bubbles, remove from heat and skim off foam from surface. As soon as the scones come out of the oven, lightly brush tops with clarified butter, leaving behind white solids in bottom of saucepan. Cool scones on sheet on a wire rack and serve hot, warm, or room temperature.
Tips:
- To create the perfect scones, ensure that the butter and buttermilk are cold and that the dough is mixed lightly to maintain a flaky texture.
- The dough should be just barely mixed, with some small lumps of butter still visible. Overmixing will result in tough scones.
- If you are having trouble getting the dough to come together, add a little more buttermilk. However, be careful not to overmix the dough.
- To prevent the scones from sticking to the baking sheet, line it with parchment paper or a silicone baking mat.
- For best results, use fresh, high-quality ingredients. This includes the butter, buttermilk, flour, and sugar.
- If you don't have self-rising flour, you can make your own by adding 1 teaspoon of baking powder and 1/2 teaspoon of salt to every cup of all-purpose flour.
- Don't over-knead the dough. Over-kneading will make the scones tough.
- Use very cold butter. This will help to create flaky layers in the scones.
- Work quickly when making the dough. The longer the dough sits, the tougher the scones will be.
Conclusion:
Irish brown scones are a delicious and easy-to-make treat that can be enjoyed for breakfast, lunch, or dinner. There are many different variations of this recipe, but the one provided here is a classic. With just a few simple ingredients, you can create a batch of scones that are sure to please everyone. So next time you're looking for a quick and easy snack, give this recipe a try.
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