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home > recipes > breads > irish wheat scones
2 cups sifted wheat flour 1/4 cup sugar 3 tsp baking powder 1/3 cup butter at room temperature 1 whole egg 1 egg, separated yolk and white ( to brush on scones ) 1/3 to 1/2 cup heavy cream 1/2 cup dried sweet cherries, cranberries or blueberries or mix for a combination 2 tsp sugar. Crème fraiche or lemon curd I used the "white" whole wheat flour for this recipe. It came out great. Sift dry ingredients well. Cut in butter to resemble fine crumbs. Mix egg and yolk and blend in cream and dried fruit. Mix into dry mixture to form a soft dough, stirring just till moistened. Add more cream if needed. Do not over mix. Knead dough 5 or 6 times on a lightly floured surface. Pat dough into a 1/2 inch thick circle. Brush with beaten egg white and sprinkle with sugar. Cut into 12 wedges using floured knife. Transfer to baking sheet, one inch apart. Bake 400 F oven 15 minutes or until golden and done. Serve hot or room temperature with thick crème fraiche, lemon curd or butter. Yield: 12 scones Note: for tender scones: do not over mix or over bake.

Irish Wheat Scones


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list all recipes for BREADS (358)
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list all recipes by BUTTERFLYDOG (1134)


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keyword: irish
keyword: wheat
keyword: scones
ethnicity: irish
recipes for breads
recipes by butterflydog
Email Address:
(posted March 18, 2007)

2 cups sifted
wheat flour
1/4 cup
sugar
3 tsp
baking powder
1/3 cup
butter at room
temperature
1 whole
egg
1
egg, separated yolk and white ( to brush on scones )
1/3 to 1/2 cup
heavy cream
1/2 cup dried
sweet cherries, cranberries or blueberries or mix for a combination
2 tsp
sugar.
Crème fraiche or
lemon curd

I used the "white" whole
wheat flour for this recipe. It came out great. Sift
dry ingredients well. Cut in butter to resemble fine crumbs. Mix egg and yolk and blend in cream and dried fruit. Mix into dry mixture to form a soft dough, stirring just till moistened. Add more cream if needed. Do not over mix. Knead dough 5 or 6 times on a lightly floured surface. Pat dough into a 1/2 inch thick circle. Brush with beaten egg white and sprinkle with sugar. Cut into 12 wedges using floured knife. Transfer to baking sheet, one inch apart. Bake 400 F oven 15 minutes or until golden and done. Serve hot or room temperature with thick crème fraiche, lemon curd or butter.

Yield: 12 scones

Note: for tender scones: do not over mix or over
bake.


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