There is a scone recipe in here somewhere. I think…
But first – Ireland has lots of sheep.
That is an understatement. I think we encountered more sheep than people. And, that was a-ok with me.
I love sheep. Especially squishy, baby sheep. We visited Ireland during lamb season. This was not a coincidence.
If we didn’t visit during lamb season, how could we have done this?
Did you melt? If not, you have no heart. This is Molly. We adopted her at Kissane Sheep Farm. She wouldn’t fit in our luggage, so they are keeping her at the farm for us. Plus, the cats would FA-REAK out. It is better for everyone.
So, I made traditional scones for Molly. I think she would have eaten them. Sheep eat anything.
Buttermilk Scones with Currants
Adapted from Martha Stewart
- 1 1/2 cups all-purpose flour
- 1/2 cup cake flour (I used Swan)
- 3 tablespoons white sugar, plus additional for sprinkling
- 2 1/2 teaspoons baking powder
- 3/4 teaspoon salt
- 4 ounces cold unsalted Irish butter, cut into small pieces
- 3/4 cup black currants (regular currants are fine too)
- 1/2 cup buttermilk
- 2 large eggs
- 1/2 teaspoon vanilla extract
1. Preheat oven to 375 degrees. Line a baking sheet with parchment paper.
2. Combine flours, white sugar, baking powder, and salt in a large bowl. Whisk until well combined. Get that beautiful Irish butter.
I get mine at Trader Joes. If you can get it – DO IT. It is golden and beautiful and perfect.
Add in your butter and cut in with a pastry cutter until you get the texture of coarse meal, like this:
Stir in your currants.
3. Combine buttermilk, one of your eggs, and vanilla; whisk together. Drizzle over the flour mixture and stir gently with a fork. The less you handle the dough, the fluffier they will be!
4. Gather the dough in a misshapen ball and knead together a couple time until the flour is mixed in. Pat it down until until about a 1 inch thick mound.
Cut it into 12 wedges, like a yummy, flaky pizza. I used a sharp knife dipped into my flour to make it easier.
Place on a baking sheet. Lightly beat one egg and brush onto the tops of the scones. Sprinkle with sugar. Bake 17-22 minutes until golden brown. Place them in a bowl covered with a fancy patterned napkin.
Remember that lovely Irish butter? Slather it on.
If you’ve made it this far, you deserve a video.
My husband and I battling the Irish traffic: