Today is one of those days … winter will not give up its hold and the sun has decided to chase the leprechaun’s pot of gold, therefore it is not available for shining today! My charge is sleeping away the day … so I am putzing in the kitchen. My wanton taste buds are calling for Irish Soda Bread … but also for scones. As luck of the Irish would have it, I discovered in my email box, the perfect compromise – Spotted Dog Scones!
Compliments of the recipe/food blog – Recipe Girl
Spotted Dog Scones
Yield: 14 to 15 mini scones
Prep Time: 15 min
Cook Time: 15 min
3 2/3 cups Gold Medal® All-Purpose Flour
1 teaspoon baking soda
1 teaspoon salt
1 tablespoon granulated white sugar
2/3 cup golden raisins
1/2 cup currants
1 large egg
1 2/3 cups buttermilk
1. Preheat the oven to 450 degrees F. Lightly dust a baking sheet with flour.
2. Sift the flour, baking soda, and salt into a large bowl. Stir in the sugar and the dried fruit.
3. In a separate bowl, beat together the egg and buttermilk. Make a well in the center of the dry ingredients and pour in the liquid mixture. Use one hand stretched like a claw to mix the dough and combine until all is moistened (don’t try to knead it or it will be too heavy). The dough will be soft but not too wet and sticky.
4. Scrape the dough out onto a floured surface and bring together a little more, as needed. Transfer the dough to the floured baking sheet and form a long, flat rectangle- about 1-inch high. Cut into mini scones (triangles) using a pizza cutter or a knife. Pull each scone a little bit away from the others. Bake 12 to 15 minutes (or until golden and baked through). Let cool a bit, then serve warm with butter and jam. (re-heat as needed in the microwave)
For step by step photos and the original post – please visit RecipeGirl
“May the Irish hills caress you.
May her lakes and rivers bless you.
May the luck of the Irish enfold you.
May the blessings of Saint Patrick behold you.”
© by rgb for “On Dragonfly Wings with Buttercup Tea”, 2011 – 2014