Fr. Wm Corby Division and Associates, Fairfax Station, Virginia

Recipes

January Selection

Irish Scones

Courtesy: Jack Devaney

Yield: 6 scones

 

Ingredients:
1 cup white flour
1/2 teaspoon baking powder
1/4 pound butter, softened
2 ounces sugar
1 egg, slightly beaten
2 ounces milk
Sultanas (white raisins) optional
Walnut halves optional

 

Directions:

Mix flour and baking powder. Add butter, blending until mixture is butter-colored. Add sugar and continue to mix well. Add half the beaten egg and all the milk. Add raisins or some nuts, if desired, mixing well to make sticky dough.

 

Turn dough onto floured board and knead at least 5 minutes or longer. Cut dough into rounds and place on greased baking sheet or hot frying pan. Brush tops of scones with remainder of beaten egg. Place walnut halves on top, if desired.

 

Bake at 350 to 375 degrees for 15 to 20 minutes, or until brown. If preparing over an open fire, heat frying pan till very hot. Place scones in pan and cook 7 to 8 minutes. Turn and cook 7 to 8 minutes more.