Irish Scones
|
Amount |
Measure |
Ingredient -- Preparation Method |
|
-------- |
------------ |
-------------------------------- |
|
2 |
cups |
all-purpose flour -- sifted |
|
1 |
tablespoon |
baking powder -- sifted |
|
2 |
teaspoons |
light brown sugar -- sifted |
|
1/4 |
teaspoon |
salt -- sifted |
|
3 |
tablespoons |
Kerrygold Irish Butter -- at room temperature |
|
3/4 |
cup |
heavy cream |
|
1/2 |
cup |
golden raisins |
Heat oven to 350°F. Sift dry ingredients into a medium mixing bowl. Add butter and work in with hands until the consistency of fine sand. Add cream and raisins and work just until dough comes together. Turn dough out onto lightly floured surface. Pat into a circle one inch thick and cut into eight wedges. Bake on a parchment lined baking sheet for 12 to 15 minutes. NOTES : If you can find Irish butter use it. If you can't use unsalted butter and increase the salt to one teaspoon. You can also bake on a lightly greased baking sheet if you don't have parchment paper. Makes 8 scones |
Per Serving: 265 Calories; 13g Fat (43.5% calories from fat); 4g Protein; 34g Carbohydrate; 1g Dietary Fiber; 46mg Cholesterol; 286mg Sodium. Exchanges: 1 1/2 Grain (Starch); 1/2 Fruit; 0 Non-Fat Milk; 1 1/2 Fat; 0 Other Carbohydrates. |