Minnie Collins Fruit Scones
This scone recipe came from Liam’s grandmother. Irish Firesider, Bill Sweeney, made a batch this Christmas and was kind enough to send us some photos.
4 cups of flour
2 teaspoons of baking powder
½ teaspoon of salt
¼ cup of sugar
½ cup of cold butter (that is one stick or a quarter pound)
1 ½ cup of golden raisins
1 cup of buttermilk and
1 teaspoon of vanilla
sugar for sprinkling
Preheat oven to 425 degrees.
In a large bowl, mix flour, baking powder, salt, sugar. Add butter and mix until crumbly. Mix in raisins.
In a separate bowl, use a fork to beat egg. Then beat in buttermilk and vanilla.
Mix about a third of the egg and buttermilk liquid into the butter/flour mixture and check consistency. Add additional liquid until dough reaches a consistency where it can be rolled out.
Roll dough on a lightly floured surface to about 3⁄4 inch thick. Use a cookie cutter or glass with a 3 inch diameter to cut scones.
Sprinkle sugar on the top of the scones and place it on an ungreased cookie sheet.
Bake for 15 minutes. The scones will be a creamy color. If you wait until they are golden brown, they will be too dry and the bottoms will be very dark.
Remove from oven/cookie sheet and cool on a wire rack. Serve with jam whipped cream and a cuppa tea.
Listen to our podcast for THREE SCONE SECRETS Liam’s family uses.