Since I still had heavy cream and buttermilk in the fridge, I tried another traditional Irish scone recipe over the weekend. (This one is a combination of 3 recipes I found online.)
This recipe contains an egg, and I used a combination of cake flour and all purpose flour (trying for the soft texture, didn’t have enough cake flour for the entire recipe – oops!).
Traditional Irish Scones
- 2 1/2 cups flour (I used equal parts cake flour and all purpose flour)
- 10 tablespoons cold butter (1 1/4 sticks)
- 1/3 cup buttermilk
- 1/4 cup heavy cream
- 1/4 cup sugar
- 1 egg
- 3 teaspoons baking powder
- pinch of salt
Preheat oven to 425 degrees Fahrenheit.
Combine the dry ingredients in a large bowl, cut in butter with a pastry blender. Add the remaining ingredients and combine until dough forms. On a floured surface, knead dough a few times, adding flour if dough is still wet. Pat out into rectangle that is 1/2 inch tall. Cut with biscuit cutter, place on parchment lined baking sheet. Brush tops of unbaked scones with heavy cream. Bake 15 to 20 minutes. (Mine took 18 minutes.)
The family reviews were great. The taste and texture were almost identical to the ones Offspring3 and I had at The International Hotel in Killarney. They are beautiful, but they still look more like a Southern buttermilk biscuit than a scone. I finally went and watched a few YouTube videos to see what I am missing. I have been working my dough more than I should for scones. (too much pressing and folding!)
I think I will make this recipe once more while I still have heavy cream and buttermilk on hand, but I will use all cake flour (not a mix of cake and all purpose), add maybe 1 teaspoon more of sugar, not work the dough much at all after I have dumped it from the bowl, and use an egg wash to brush the tops before baking. I promise to post the results.