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Posted by on Dec 29, 2009 in Food, Recipes | 3 comments

Minnie Collins Irish Fruit Scone Recipe

    Scones with jam and cream photo by hujukal via Flickr Creative Commons

Scones with jam and cream photo by hujukal via Flickr Creative Commons

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.

Bill Sweeney’s batch golden brown Minnie Collins’ scones. Mmmmm.

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 egg
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.

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  1. What do we have to do to win a batch of these? They look absolutely delicious, and I notice that there are only eleven so they must have been taste-tested.

  2. You guessed it – I made 12, but ate 1 before taking the picture :-)

    They are all gone now. The next batch will be on St. Patrick’s Day.

  3. mmmmmmmmmmmmmmmmmmmmmmmmmm.

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