Ultra-Buttery Irish Scones

Tested Recipe with Slight Adjustment Adapted from www.epicurious.com

Ultra-Buttery Irish Scones

Ingredients: (yield 8 scones)

1 cup cold full cream milk

1/4 cup granulated sugar

1 tsp fine salt

3 cups all-purpose flour

2 1/2 tsp baking powder

140g cold unsalted butter (diced)

28g unsalted butter (soften at room temperature)

28g unsalted butter (melted)

1/2 cup dried black currants

Sprinkling: 

Demerara sugar & flaky sea salt

Preparation Instructions:

  1. Preheat oven to 180C.
  2. Line a large baking sheet with baking silicone mat and set aside.
  3. Whisk full cream milk, granulated sugar and salt in a medium bowl until sugar and salt dissolve.
  4. Whisk all-purpose flour and baking powder in a mixing bowl. Add in cold diced unsalted butter, and blend with a pastry cutter until pea-size pieces form with some larger chunks remaining.
  5. Add milk mixture and stir with a fork until large clumps form. Gently knead in the bowl until dough just comes together. Transfer to a working surface lined with parchment paper.
  6. With a lightly floured rolling pin, roll out dough to a 14”x8” rectangle, with long side facing you.
  7. Spread soften unsalted butter evenly over the dough, then sprinkle dried black currants evenly on top and press to adhere.
  8. With the help of the parchment paper, fold up bottom third of dough over centre, then fold down top third to meet the bottom edge, as if folding a letter.
  9. Fold in half crosswise, then, using a rolling pin, gently flatten into an 8”x4” rectangle.
  10. Cut dough in half lengthwise and in quarters crosswise to form 8 even squares.
  11. Transfer to prepared baking sheet, spacing 2” apart.
  12. Sprinkle tops generously with demerara sugar and lightly with flaky sea salt.
  13. Bake the scones at 180C for 30 minutes or until golden brown.
  14. Remove the baking sheet from oven, lightly brush tops with melted butter.
  15. Cool scones on sheet on a wire rack. This scones can be served either hot, warm or at room temperature.

 

 

 

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