Irish Brown Scones Food

BROWN SCONES

Steps:

• Preheat the oven to 230°C.
• In a big bowl mix all dry ingredients.
• Add milk and water and add-ins of your choice. Using your fingers knead into an elastic dough (be careful not to over knead it). If you need more flour just add it and if you need more liquid add more water or milk.
• Flatten the dough to desired thickness and cut out scones of desired size (I use a 7.5 cm round glass for cutting).
• Place scones on a paper-lined baking sheet and bake for 15 minutes or until golden brown.

IRISH BROWN SCONES

Steps:

• Preheat oven to 400°F Lightly dust a baking sheet with some flour.
• Put the whole wheat flour and wheat germ into a large mixing bowl. Sift the all-purpose flour, salt and baking soda into the bowl. Mix the ingredients well together with fingers.
• Next, rub in the butter to pea-sized pieces; then mix in the sugar.
• At this stage, put the lightly dusted tin into the oven to preheat.
• Stir in enough buttermilk to make a soft dough. Turn onto a lightly floured surface and gently knead for a few seconds. Cut out scones with a round cookie cutter.
• Put the scones on the preheated baking sheet and bake for about 15 minutes or until risen and a golden brown.
• Cool on a wire tray.

IRISH SCONES

Steps:

• Preheat oven to 400 degrees. In a large bowl, sift together flour, baking soda, and cream of tartar. Add softened butter and sugar, mix well. Stir in milk or buttermilk. Also stir in raisins or dried fruit. Press dough onto a floured surface and roll out gently to 1/2-inch thickness. Cut scones into round shapes or triangles. Brush scones with egg wash for shine. Bake for 20 minutes or until golden brown.

IRISH POTATO SCONES

Steps:

• Mash potatoes well, add real butter and salt.
• Add as much flour as potatoes will take without becoming too dry.
• Turn out onto a floured board, roll until ¼ inch in thickness.
• Cut into circles, approximately 2½" in diameter.
• Prick all over with a fork.
• Cook on a hot dry griddle or heavy pan dusted with a little flour.
• When they brown with small darker spots appearing, they are cooked.
• Serve hot off the griddle with maple syrup, golden syrup, honey or butter.
• Wrap uneaten scones in greaseproof paper and refrigerate.
• Reheat cold scones by frying them in bacon fat until crisp, and serve with bacon and eggs - delicious!
• *Flour amount varies according to the type of potato used.
• For Vegetarian omit the bacon fat. Do not refry in Bacon fat to reheat for Vegetarian. And you might want to serve it with Vegetarian bacon not real bacon.

IRISH FRUIT SCONES

Steps:

• Preheat oven to 375°F.
• Line baking sheet with parchment paper.
• In a large bowl measure flour, sugar, baking powder.
• Add butter and work with your fingertips until mixture resembles small peas.
• Mix in dry fruit.
• In small bowl mix buttermilk and eggs add to dry mixture.
• Using your hands, form dough into large ball and place on floured surface.
• Knead lightly only few times until comes together.
• Roll out into 1 1/2 inch thickness.
• Cut into 3 inch rounds place on a prepared baking sheet.
• Brush with milk to glaze.
• Bake scones for 20-25 minutes.

LOW-CAL BROWN SCONES

Steps:

• Preheat oven to 400°F Grease cookie sheet with nonstick spray.
• Lightly spoon flour into measuring cup; level off. In a large bowl, combine all ingredients except yogurt; mix well. Make a well in the center of the flours; add 1 cup yogurt. Stir just until moistened.
• On a lightly floured surface, gently knead until dough holds its shape. Place on greased cookie sheet; pat out into 7 inch circle. Brush with 2 Tablespoons yogurt.
• Bake at 400F for 12-14 minutes or until golden brown. Serve warm.

IRISH SCONE

Steps:

• Sift together flour, sugar, salt, and baking power.
• Rub in the Crisco and add raisins.
• Beat together the milk and eggs and add to the dry.
• Bake at 350°F; the size pan used will determine how long:.
• 10 3/4 inch cast iron frying pan: 1 hour.
• 8 inch cake pan: 30-35 minutes.