While in Ireland, Offspring3 and I had some lovely scones (specifically, International Hotel in Killarney, and a larger version at The Cliffs of Moher snack bar). I have been googling recipes, and this is my first try. I combined 2 of the recipes to make these, and these do not contain egg. The dough handled very much like the buttermilk biscuits that I make.
They stayed nice and lofty when they came out of the oven! The taste was very similar to the ones we liked in Killarney (but mine were much taller!). And next time I use this recipe, I am going to try an egg wash (instead of melted butter) on the dough before it goes into the oven.
- 3 cups of bread flour
- 1/2 cup of buttermilk (might need extra – I did)
- 1/2 cup cold butter
- 1/4 cup sugar
- 1/4 cup heavy cream
- 3 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon cream of tartar
- 1 tablespoon melted butter (brush tops before baking)
- 1 teaspoon sugar (sprinkle on tops before baking)
Preheat oven to 425 degrees Fahrenheit. Cover baking sheet with parchment paper.
In a large bowl, mix all of the dry ingredients. Cut in butter with pastry blender. Add buttermilk and cream, stir into stiff dough. Add extra milk here if necessary (I still had dry ingredients not mixed into the dough.).
Dump dough onto floured surface and knead for about 2 minutes, adding extra flour if too wet.
Roll out to 1/2 inch thick, cut with glass or biscuit cutter. Place on parchment covered baking sheet. Brush tops with melted butter, sprinkle a pinch of sugar on top.
Bake for 15 – 20 minutes. (The tops of mine looked great at 15 minutes, but the bottoms needed more browning – I moved them to the bottom rack for another 4 minutes. Total bake time for me – 19 minutes.) FYI: I used a 2.5 inch biscuit cutter for this recipe.
I have several other recipes that I will try (need to use up the buttermilk and heavy cream that I bought!) soon.