Nothing says "Irish" like... well, errr... Butter! Yes, butter! We were cruising the web while planning a small family feast to celebrate St. Patrick's Day and came across a recipe for scones. And since we LOVE Kerrygold butter, and scones call for a lot it, well then they must be Irish Scones! On a serious note, the recipe calls for a lot of butter and it actually plays a very important role in the recipe so we suggest buying the good shit!
The recipe is SUPER easy to make. Definitely NOT paleo but it's too good to really care at this point. We used chopped Mission Figs in our recipe but feel free to use dried currants, dried cranberries, raisins or blueberries. Enjoy!
- 1 cup cold whole organic milk (please don;t be "that person" and buy skim or 2%)
- 1/4 cup granulated organic cane sugar
- 1 teaspoon fine or coarse sea salt (use a tad more if course)
- 3 cups all-purpose organic flour, plus more for dusting
- 2 1/2 teaspoons baking powder
- 1 cup (2 sticks) cold unsalted butter, divided up
- 1/2 cup dried & chopped Mission figs
- Turbinado sugar (for sprinkling)
- Course sea salt (for sprinkling)
LET'S MAKE THEM SCONES!
Preheat oven to 375°. Line a rimmed baking sheet with parchment paper.
Whisk the cold milk, granulated sugar, and salt in a medium bowl until sugar and salt dissolve. We whisked it for a good minute and let it sit while we did the next step. Whisk flour and baking powder in a SEPERATE large bowl. Cut 10 Tbsp. butter into 1/2" cubes (small cubes), add to flour mixture, and blend with a pastry cutter until pea-size pieces form with some larger chunks remaining. You can also use your fingers but it can get messy and does;t blend as well. Then stir the milk mixture one last time and slowly add to the flour and stir with a fork until large clumps form. Get a little flour on your hands and gently knead everything in the bowl until the dough just comes together. It does, trust me. Transfer the ball of dough to a lightly floured work surface. Countertops work and so do large cutting boards. Just make sure you have at least a 15"x10" surface.
With a lightly floured rolling pin or wine bottle, roll out the 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 or spatula, then sprinkle chopped figs evenly on top and press them to get them to "stick" in the dough. 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 Turbinado sugar and lightly with sea salt.
Bake until scones are golden brown, 25-30 minutes. Meanwhile, melt remaining 4 Tbsp. of butter in a small saucepan over medium-low heat. When the 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 the clarified butter (that you just made), leaving behind white solids in bottom of saucepan. Cool scones on sheet on a wire rack and serve hot, warm, or room temperature.
SAVE IT FOR LATER?: Rolled and cut scone dough can be frozen in an airtight container up to 2 days. Bake directly from the freezer, increasing baking time as needed. Scones can be made 6 hours ahead-let cool completely and store in an airtight container at room temperature.