Buttery Irish Scones

So in honor of St. Patrick's Day, I've cooked a corned beef this week! Usually my corned beef is used for my one and only delicious reuben sandwiches. But I when I saw these scones, I knew I had to make corned beef hash to got with them.

The scones are delicious. Very much like your everyday scone, but folded like a pastry dough for a few more layers. I always have zante currants on hand so it was meant to be!

Buttery Irish Scones
Recipe from Epicurious

1 cup whole milk
1/4 cup sugar
1 teaspoon salt
3 cups all-purpose flour
2 1/2 teaspoons baking powder
1 cup cold unsalted butter, divided
1/2 cup dried currants
turbinado sugar and sea salt, garnish

  • Preheat oven to 375°. Line a baking sheet with a silicone mat.
  • Whisk the milk, sugar and salt in a medium bowl until sugar and salt dissolve. Whisk the flour and baking powder in a large bowl. Cut 10 tablespoons of butter into 1/2" cubes, add to flour mixture, and blend with your fingertips until pea size pieces form with some larger chunks remaining. Add the milk mixture and stir with a fork until large clumps form. Gently knead in the bowl until dough just comes together. Transfer to a lightly floured work surface.
  • With a lightly floured rolling pin, roll out dough to a 14x8" rectangle, with long side facing you. Heat 2 tablespoons of butter in a small bowl in the microwave until softened but not melted. Spread evenly over dough with fingertips, then sprinkle the currants evenly on top and press to adhere. Fold up bottom third of dough over center, then fold down top third to meet bottom edge. Fold in half crosswise, then, using a rolling pin, gently flatten into an 8x4" rectangle.
  • Cut dough in half lengthwise and in quarters crosswise to form 8 even squares. Transfer to the pan, spacing 2" apart. Sprinkle the tops with turbinado sugar and sea salt.
  • Bake until scones are golden brown, 25-30 minutes. Meanwhile, melt remaining 4 tablespoons of butter in a small saucepan over medium-low heat. When butter starts to bubble remove from heat and skim off foam from surface. As soon as the scones come out of the oven, lightly brush tops with clarified butter. 
  • Cool the scones on sheet on a wire rack and serve hot, warm, or room temperature.



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