Along with soda bread, drop scones are made daily in households throughout Ireland. At Bunratty Folk Park in County Clare, a recreated village of shops and houses that represent rural Ireland at the turn of the century, this recipe is used in the farmhouse kitchen where the scones are served with butter, jam, whipped cream and tea.
- 3 1/3 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 teaspoon baking soda
- 1 tablespoon sugar
- 1/4 cup (1/2 stick) butter or margarine, cut into small pieces
- 3/4 cup raisins
- 1 cup buttermilk
- 2 large eggs, beaten to blend
- 1/4 cup whipping cream
Additional butter, jam and whipped cream
Preheat oven to 400 degrees F. Lightly butter heavy large baking sheet. Stir first 5 ingredient in large bowl to blend. Using pastry blender or fingertips, work in butter until mixture resembles coarse crumbs. Add raisins. Gradually stir in buttermilk and eggs to form soft dough. Turn dough onto lightly floured work surface. Roll out dough into 1 inch-thick circle. Using 2 inch-diameter biscuit cutter, cut scones into rounds. Transfer scones to prepared baking sheet. Brush tops of scones with cream.
Bake until golden brown, about 15 minutes. Serve warm with butter, jam and whipped cream.
Recipe created exclusively for Cooking.com by Margaret M. Johnson.
Serving size = 1 scone
Recipe reprinted by permission of Publisher. All rights reserved.
nutrition information per serving
157 calories; 5g total fat; 35mg cholesterol; 163mg sodium; 25g carbohydrates; 1g fiber; 4g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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