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Irish Scones
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Rosemary Scones

Mortens Recipe Collection - Irish

  • 2 cups (475 ml) flour
  • 3 tbsp (45 ml) brown sugar
  • 2 tsp (10 ml) baking powder
  • 1/2 tsp (2 ml) baking soda
  • 1/4 cup (60 ml) margarine or butter
  • 1 carton (8 oz) sour cream
  • 1 beaten egg yolk
  • 1 slightly beaten egg white
  • In a large mixing bowl, stir together flour, sugar, soda, salt and powder. Use only 1/2 tsp (2 ml) salt at this time.
  • Using a pastry blender, cut in margarine or butter till mixture resembles coarse crumbs. Make a well in the center.
  • In a small bowl, stir together sour cream and egg yolk; add all at once to flour mixture.
  • With a fork, stir till combined (note, this mixture may seem a little dry).
  • Turn dough onto a lightly floured surface.
  • Quickly knead the dough, by gently folding and pressing for 10-12 strokes or till nearly smooth.
  • Pat or lightly roll dough into a 7 inch circle.
  • Cut into 12 wedges.
  • Arrange wedges on an ungreased baking sheet about 1 inch apart.
  • Brush with egg white.
  • Bake at 400F for 10-12 minutes or till lightly brown.
  • Cool on a wire rack for 10 minutes.
  • Serve warm.
  • Rosemary Scones:
  • Prepare Scones as directed, except substitute 1 tbsp (15 ml) granulated sugar for the 3 tbsp (45 ml) brown sugar.
  • Stir in 1 tbsp (15 ml) fresh snipped rosemary or 1 tsp (5 ml) dried rosemary (crushed) and 1/8 tsp (1 ml) pepper with the dry ingredients.
  • After brushing scones with egg white, sprinkle with additional rose- mary if desired.
  • Dried Cherry Scones:
  • In a small bowl, pour enough water over 1/2 cup (125 ml) snipped dired sweet cherries or raisins to cover.
  • Let stand for 5 minutes, drain well.
  • Prepare scones as directed, except toss the drained cherries and 1 tsp (5 ml). finely shredded orange peel into the margarine-flour mixture before adding the sour cream mixture.
  • Continue as directed, except omit the egg white for brushing.
  • To glaze the baked scones: in a small mixing bowl, stir together 1 cup (225 ml) sifted powdered sugar, 1 tbsp (15 ml) orange juice, and 1/4 tsp (1 ml). vanilla.
  • Stir in more orange juice, 1 tsp (5 ml) at a time, till of a drizzling consistency.
  • Drizzle atop warm scones.

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