One of our favorite culinary delights on our trip to Ireland was the delicious simplicity of fresh baked Irish breakfast scones, and they are certainly plentiful there!
Bringing the taste home is a true treat as I was able to memorize the simple ingredients and recipe steps after watching a few home chefs in action… however I have added a few of my own steps such as mixing in dried cranberries, using a pastry sheet for handling the dough, and using cast iron to bake. I hope you enjoy making this delightful treat as much as I do.
PS: If you want more farm fresh recipes, we have plenty! Visit our NOURISH section to check out what’s new in the Rural Mom kitchen. If you are into HOMESTEADING, GARDENING or looking for some fun DIY, we have that, too. And of course, there are always GIVEAWAYS (so be sure to check them out.)
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For a savory Irish scone version, check out our recipe for Cheddar Jack and Bacon Scones: https://www.ruralmom.com/2013/05/create-savory-irish-scones-with.html
2 1/2 cups Self-Rising Flour
1/4 cup Raisins
1/4 cup Dried Cranberries
1 cup Milk
1/2 cup Butter (cold)
1/2 cup Sugar
1 teaspoon Vanilla Extract
Preheat oven to 425 degrees.
In a large mixing bowl, add flour and butter.
Using a pastry cutter, cut butter into flour until fully crumbed.
Stir in raisins and sugar.
In a small mixing bowl, whisk eggs, milk and vanilla until thoroughly combined. Pour mix into flour mix and stir until a soft, wet dough is formed. (If the dough is a bit thin, add more flour by the 1/2 cup, mixing in thoroughly until dough has a firmer texture. Be careful not to add too much flour. The dough should be a soft and wet with just enough firmness to shape.)
Transfer dough to a pre-floured pastry sheet. (Alternatively you can use any flat, clean, dry and floured surface.)
Use a lightly floured rolling pin to gently flatten dough. (Dough should be approximately a 2-inch thickness)
Cut scones with a round cookie cutter.
Place cut scones onto cast iron pan or pizza pan. (Alternatively you can use a baking sheet lined with parchment paper.)
Gather remaining dough in a ball, re-flatten with rolling pin, then cut scones from dough. Repeat until entire batch of dough is cut into scones. If you have a little excess dough left, just pat it onto the top of the scones.
Bake for 12-15 minutes. Cool on wire rack.
Serve warm or fully fully cooled with butter, jelly, jam, or fresh cream.
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