Having just returned for my fabulous trip to Ireland, I thought I'd share a special scone recipe.
2 cups unbleached, white flour
1/2 cup oatmeal (not the instant stuff, the real stuff)
6 Tbsp sugar
3/4 tsp baking powder3/4 tsp baking soda
pinch of salt
10 Tbsp cold unsalted butter (I like Irish butter!)
1/2 cup dried cranberries
3/4 cup buttermilk (well shaken)
Preheat the oven to 375 degrees F. Line a baking sheet with parchment paper.
In a bowl, combine the flour, oatmeal, sugar, baking powder, baking soda, and salt. Using a pastry blender, cut the cold butter into the dry ingredients until the dough is crumbly. Fold in the cranberries. Add the buttermilk and stir lightly with a wooden spoon until the dough comes together to form a ball. The dough will be very sticky, but resist the temptation to overwork it.
On a lightly floured surface, pat the dough into a large circle about 2 inches thick. Cut the dough into wedges. With a spatula, transfer the wedges to the prepared baking sheet and bake for 22 minutes, or until the edges are lightly browned. Cool on a wire rack.
Best served warm.
Yield: 8 scones
Note: You can also brush the tops of the scones with cream and sprinkle with
turbinado sugar if you like a sweet crunch.