by Karen Soo, Newsletter Editor
Hey Fellow Bakers,
This month’s recipe came just in time to honor Saint Patrick’s Day on March 17, 2023
During the Nisei Ski Club weeklong trip to Breckenridge, everyone raved about Dan Lew’s scones that he made for the pot luck party. Check out the pictures below.
At Breckenridge, he did NOT grade the butter but just cut it up with a big knife. He froze the butter for just and hour or so. There’s definitely less clean up if you cut it versus grading the frozen butter.
He also used at least a ½ cup of dried cranberries and added a lot frozen blueberry too. See the gooiness?
The best part of this recipe is that you don’t need a mixer, just a large bowl and some muscle power to mix the flour mixture.
Sounds like an easy recipe to follow.
Enjoy!!
Bon Appetite – Julia Child and Karen Soo shares the same birthday.
Prep: 20 mins
Cook: 22 mins
Total: 42 mins
Servings: 12 Scones
Ingredients
- 4 2/3 cups (1lb 8oz/680g) self-rising flour (plus extra for dusting)
- 3/4 cup(6oz/170g) butter (frozen)
- 3 level teaspoons baking powder
- 1/2 cup (4oz/113g) sugar
- 1/2 cup (4oz/113g) Raisins or dried cranberries or blueberries
- 1 1/4 cup (10floz/300ml) milk
- 2 eggs (beaten)
Instructions
- In a large mixing bowl, add your self-rising flour.
- Using a cheese grater, grate the butter in until it is all gone. (Alternatively using a pastry cutter, cut/rub the butter into the flour until fully crumbed and resembles coarse breadcrumbs.
- Stir in Raisins or dried cranberries or blueberries, baking powder, and sugar.
- In a small mixing bowl, whisk eggs and milk and until thoroughly combined. Pour the mixture into your flour mix and stir until a soft dough is formed. Transfer dough to a floured surface and press to 1 1/2 inch thick. (If your scones are not forming a dough add a little more liquid.)
- Cut scones out with a round 3-inch cookie cutter.
- Place cut scones onto a baking tray lined with parchment.
- Gather remaining dough in a ball, re-flatten then cut scones from dough. Repeat until the entire batch of dough is cut into scones. If you have a little excess dough left, just pat it onto the top of the scones.
- Bake at 425°F (210°C) for roughly 22-26 minutes. In the video, I said 12 minutes but to get them really golden brown you will want to bake for longer. Cool on a wire rack.
Serve warm or fully cooled with butter, jam, or fresh cream
BAKE TIME: In the video, 12 minutes was mentioned, but to get them really golden brown you will want to bake for longer. I ended up baking for over 20 minutes — but due to differences in ovens and elevations, your timing may vary! Just keep an eye for the perfect color.
https://www.biggerbolderbaking.com/best-ever-irish-scones/
