Authentic Irish Scone Recipe

We’ve lived in Ireland for the better part of a year now, and in these past few months I have come to some conclusions about Irish culture:

1.  “Type-B” personalities run the roost.

2. You must, MUST, support your local hurling/rugby/football team with the undying love of a mother for her only child.

3. Tea and scones are synonymous with life itself.

It is this final conclusion that has brought me to the point I am at now–that is, the point at which I have become obsessed with tea and scones (trust me, my waistline bears the proof). Of course, it didn’t take much convincing to get me to eat fresh-baked bread smothered in cream and jam. And I doubt it will for you, either. So the next time you want a homemade treat or a tasty tea or a light breakfast, just whip up a batch of Irish scones. I have to warn you, though–you just might get hooked!

photo 1 (2)

Irish Scones
Makes 4-6 delectable treats

Ingredients:

2 cups/225 g self raising flour
1 tsp baking powder
1/2 tsp salt
4 Tablespoons/55 g butter
2 tsp/1 oz fine sugar (optional)
1 cup/150 ml milk
1 handful raisins (optional)
1 egg beaten with a splash of milk

Preparation:

  • Preheat the oven to 400F/205C/Gas 8
  • Grease and flour a baking sheet
  • In a large bowl, whisk together the flour, baking powder and salt. Add the butter and use a pastry cutter or two forks to cut it into the flour mixture until it resembles fine breadcrumbs. Add the sugar (if using) and stir.
  • Make a well in the center of the flour and slowly stir in enough milk to make a soft, pliable dough.
  • Add the raisins (if using) and mix them into the dough.
  • Turn the dough onto a well-floured board and knead very lightly until just smooth, then roll out to about 3/4″ (2 cm) thick.
  • Cut rounds with a 3″ cutter or an overturned glass, or cut into triangles using a sharp knife.
  • Place scones on the prepared baking tray and brush with the beaten egg and milk mixture.
  • Bake near the top of the hot oven for 15 minutes, until golden brown.
  • Cool on a wire rack
  • Serve with butter and lashings of jam and cream. Drink a cup of tea. Feel very Irish.

photo 2

Cinnamon Cookie Butter Muffins

IMG_1324

When we went back to the states for Christmas I noticed several changes that had already taken place since we’d move: new housing developments had sprung up all over the place, all of our friends had new babies, and the Seahawks were on their way to the Superbowl (!). Lots of big changes. No change struck me as much, however, as the introduction of this new product into the American marketplace: cookie butter. What the what?! Cookie BUTTER? I mean, come ON.

IMG_1326

I just had to try it. Thankfully, my ever-observant sister-in-law read the desires of my heart and I was the happy recipient of my own (rather large) jar of cookie butter on Christmas morning. The stuff is good. Really good. It tastes a bit like creamy shortbread or graham cracker pie crust. The only problem is, what am I supposed to do with nearly two pounds of cookie butter?

I’ve tried the cookie butter spread on toast (yummy) and as a dip for fruit (delicious), but I was ready to step out of my cookie-butter-comfort-zone and try something new. I found this recipe for cinnamon cookie butter muffins and, after a few tweaks, I was on the road to cookie butter perfection. It’s not exactly health food in a muffin tin but, man, are they tasty:

Cinnamon Cookie Butter Muffins
Makes 1 dozen mouth-watering muffins

Ingredients:

1 ½ cups flour
½ Tablespoon baking powder
¼ teaspoon salt
½ teaspoon cinnamon
5 Tablespoons unsalted butter, softened
½ cup sugar
1 large egg
½ teaspoon vanilla
¼ cup cream cheese
¼ cup milk
8 Tablespoons cookie butter (find cookie butter at Trader Joe’s, Costco, or on Amazon)
Cinnamon sugar (combine 2 Tablespoons sugar and 1/2 teaspoon cinnamon)

Directions:

1. Preheat oven to 375 degrees F (190 degrees C for all of my Irish friends who may be reading this!).
2. Line a muffin tin with muffin papers.
3. In a medium bowl, whisk together the flour, baking powder, salt, and cinnamon.
4. In a large bowl using a hand mixer, beat butter and sugar together until light and fluffy. Add the egg and vanilla and beat until well combined. Add the cream cheese, milk, and 2 Tablespoons of cookie butter and beat until combined.
5. Add the flour mixture to the wet ingredients and mix until just combined.
6. Spoon muffin batter into muffin liners until about 1/2 full. Spoon about 1/2 Tablespoon of cookie butter onto each muffin, then top with another small spoonful of muffin batter.

IMG_1310

7. Top each muffin with a sprinkling of cinnamon sugar.
8. Bake muffins for 10-12 minutes, until the muffins start to turn golden brown.
9. When you go to pull your muffins out of the oven, DO NOT TOUCH THE SIDE OF THE OVEN thus burning your hand and spilling the muffins in the process. This may have happened to a friend. Her muffins looked like this:
IMG_1313 (Don’t worry, I was able to salvage all but one muffin from this little incident)

10. Let the muffins cool completely before you eat them (remember, there’s a molten core of cookie butter in the middle). Enjoy!

IMG_1319

The final verdict? Cinnamon cookie butter muffins are every bit as delectable as you imagine they would be. So go bake yourself a batch. Now!

IMG_1316

Weekend Waffles and This Week’s Menu

photo (22)

Most mornings in our house are a bit hectic–we’re all in a rush to get ready and get out of the house. But Saturdays are different. Saturday mornings are usually our one chance in the week to laze around (unfortunately, not to sleep in–we do have two children under the age of 3, after all) and enjoy each other’s company. And where I come from, that calls for a good meal.

We’ve started a bit of a tradition involving baked goods and, usually, lots of syrup: The Saturday Morning Breakfast. The meals are usually pretty simple–pancakes, waffles, or scrambled “cheesy eggs”–but they’re always delicious and they get our weekends off to a good start.

This weekend I made one of our all-time favorites: Great-Grandma Doreen’s light-and-fluffy as air waffles. They’re made with whipped egg whites so they puff up beautifully–and then they literally melt in your mouth with each bite. And, if you’re like me, you know that the only way to eat waffles (or, really, just about anything) is smothered in whipped cream and fresh berries. They are so delectable that our 29-pound 2-year old polished off two of them in one sitting. So, go ahead, make these waffles for your family next weekend–I bet you can’t stop at just one!

Weekend Waffles Recipe

2 eggs, separated
2 cups flour
2 cups milk
1 Tablespoon baking powder
1/2 teaspoon salt
1/3 cup canola oil

Beat the 2 egg whites until stiff (forming soft peaks). In a separate bowl, combine the 2 egg yolks, milk, and oil. In a large mixing bowl, mix together flour , baking powder and salt. Add the egg/milk/oil mixture to the flour mixture and blend well. Fold in the stiffened egg whites. Spray a waffle iron with cooking spray, then spoon waffle batter into the iron and cook according to your iron’s instructions. Serve hot with mounds of whipped cream (or whatever other toppings you like!). Makes 6-8 waffles.

This Week’s Menu

Monday: Slow-Cooker Pot Roast with carrots and baby red potatoes

Tuesday: Bible study potluck–I’m bringing Caesar salad with homemade dressing (I may have to share my recipe for the dressing on here some time. It’s the best Caesar dressing ever because there are no gross little sardines involved.)

Wednesday: Butternut Squash Soup–This is already in my freezer from when I made it a few weeks ago

Thursday: Southwest Turkey Burgers with Avocado-Garlic Aioli–an amazing recipe that I got from a friend, and they’re actually better cooked inside on a griddle (I’m not quite ready to brave the wind and the rain for our outdoor grill yet!)

Friday: Dinner with friends

Saturday: Roasted Chicken and Rosemary Ravioli–Pre-made from Costco. They’re delicious.

Sunday: Chicken Broccoli Rice Bake–made with cheddar cheese and a bit of curry powder for some kick