Flavored by raisins and buttermilk, these toothsome Bunratty Folk Park Scones are a wonderful Irish treat for afternoon tea.
Bunratty Folk Park Scones
Author: Recipe Courtesy of Margaret M. Johnson, Teatime in Ireland, irishcook.com
- 4 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 tablespoon granulated sugar
- ¼ teaspoon salt
- ¼ cup (2 ounces) cold unsalted Irish butter*, cut into pieces
- ½ cups raisins
- 2 large eggs, beaten
- 2 cups buttermilk
- ¼ cup heavy whipping cream
- Preheat oven to 400°. Line a rimmed baking sheet with parchment paper.
- In a large bowl, whisk together flour, baking powder, baking soda, sugar, and salt. Using a pastry blender or your fingers, cut or work in butter until mixture resembles coarse crumbs. Stir in raisins. Make a well in center, and with a wooden spoon, stir in egg and buttermilk until mixture forms a soft dough.
- Turn out dough onto a lightly floured surface. Using a rolling pin, roll out dough to a ½-inch-thick round. With a 2½-inch round cutter, cut 18 scones from dough, rerolling scraps as necessary. Place scones on prepared baking sheet.
- Brush tops of scones with cream.
- Bake until scones are risen and tops are golden brown, 18 to 20 minutes. Let cool on wire cooling rack for 10 minutes. Serve warm.
*We used Kerrygold.
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