Today I draw on my extensive #whatevermom community to provide a simple, delicious, Authentic Irish Scone recipe for your next #mommoment to bless to your #momcommunity.
A big thank you to @jen_liz5 from Minnesota for blessing us with it!
Make some scones and for a few minutes, everything is okay in the world.
When I was ten, my family lived in Colorado. My mom and one of our neighbors started a women’s
neighborhood Bible study, and there was quite the mix of women who came every week to talk, share, and eat. One was an Irish woman.
A real Irish woman, glorious accent and all. One of the things she would sometimes bring to eat were authentic Irish scones.
Tall, flaky, warm, studded with golden raisins, begging to be topped with fruit jam or lemon curd and freshly-whipped cream
…I can’t even. I fell in love with them and the love hasn’t gone away, even after all these years. I adored her scones. For a
Christmas gift that year, my mom gave me a cookbook filled with recipes from family and friends, and
Ann Preston’s scone recipe was one of them. (which is a great gift for all you Mom’s out there!)
I’ve made them countless times since, any time of year, both for gatherings and sometimes for no reason at all, other than to have something cozy to eat on the couch, under a blanket, with a good book. Now, don’t get me wrong, I am a softie for any kind of scone.
The possibilities are endless. But if I had to be honest, these are my default ones. The ones I pick before any others. My go-to recipe. Odds are that I always have the ingredients I need to make a batch, emergency or no.
Snow day? Perfect.
Momma friends coming over for a morning playdate? Got you covered.
Ladies brunch at church?
Wake up in the morning and cereal and milk just isn’t going to cut it?
Suddenly feeling the need to channel your inner Elizabeth Bennett??
Girl. Look no further. So, grab a cup of tea or coffee, a friend, a book, a cozy blanket, your tribe of littles, or all of the above,
and enjoy some comfort and love from Ireland.
6 ½ cups all-purpose flour
1 ½ sticks cold butter
Pinch of salt
1/3 cup fine sugar
3 TBSP baking powder
2 cups milk
5 oz golden raisins
Egg wash (optional): Whisk one egg with a pinch of salt. This is brushed over scones and helps them
brown in the oven
Preheat oven to 475 degrees F.
Sift all dry ingredients together.
Using pastry cutter, cut in butter until mixture is crumbly. Add raisins and mix well.
Make a well in the center. Whisk the eggs and milk together; add to the dry ingredients and mix to a soft
Turn out onto a floured surface, knead lightly, just enough to shape into a round.
Roll out to about 1 inch thick, use a biscuit cutter to stamp into scones (can also use cookie cutters or a glass will work too,
use the size of your choice. I use a 3-inch biscuit cutter).
Put onto a baking sheet (I don’t grease mine and they come off fine). Brush with egg wash if desired and
sprinkle with granulated sugar.
Bake at 475 degrees F for 10-15 minutes until golden brown on top. Cool on wire rack. Serve split in half
with fruit jam or choice, lemon curd, whipped cream (the real stuff is amazing!), whatever you feel like!
These can be stored in the freezer as well, for 1-2 months.
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