When I was a child, my family went to live in the United Kingdom for about a year. I was 12 going on 13 and that didn’t sound like a fun idea at all. Life at home and friends seemed far more important! It became probably the best experience of my life and opened up my eyes to the vastness and opportunities that existed in the world. We lived in London, St Andrews, Scotland and County Kerry, Ireland. The tastes and flavors of food from those countries was something novel to a palate that grew up in a small Massachusetts town that had a diner and a sandwich shop for eateries.
One of my favorite discoveries were Irish scones! And, in honor of St. Patrick’s Day, I thought it only fitting that a delicious and easy Irish Scone recipe might be something to share this weekend. The lovely lady who tended the shop in Waterville, County Kerry used to have these and shared her long time family recipe with us. A budding cook at age 12, I wanted to know how to make these myself. I worked and worked and finally created some that were edible for the family. However, upon our return to the States, measuring cups and ingredients were not the same. Internet shopping didn’t exist to ease my problem. So I decided to “experiment”. As a mother now, I know the fear that strikes in the heart of a mother when a child wants to “experiment”. How much mess? Will the house be standing are common questions that fly through your mind. My mother even said it wasn’t possible since I didn’t have the right measuring tools and ingredients. Hmmm, wrong thing to say as it made me only more determined!
Actually, perhaps what my mother said was just the right amount of motivation to make what is now a family staple and well loved recipe this time of year turn out well! So, in honor of dear Old St. Patrick and my mother, here’s an original Irish Scone recipe right from County Kerry, Ireland. Enjoy and Erin Go Bragh as the Irish say! (Ireland Forever!)
Easy Irish Scone Recipe:
Preheat Oven: 425 degree
Bake Time: 12-15 minutes or until golden brown
1 stick margarine or butter (I prefer butter)
2 cups flour
2 oz. sugar
6 oz. raisins
14 tbls. milk
Stir and mix to soft dough. Knead on floured board 4-5 times, don’t over handle
Roll out gently to approx. 1/2 inch thickness. Cut with 2.5 inch biscuit cutter
Arrange on cookie sheet and glaze with milk.
Recipe makes approx. 18 scones and can be doubled.
Keep an eye on them so that they don’t over brown or over cook. Serve with butter, jam, honey or whatever you desire!