Tag: ingredients

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Mary Burns’s Butterific Irish Scones

kgold mary burns scones apr 16

Ingredients:

  • 1 3/4 cups (about 8 ounces) all-purpose flour
  • 1/4 cup sugar, plus additional for sprinkling over tops
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 4 tablespoons (2 ounces) cold Kerrygold™ Pure Irish Butter,
  • cut into pieces
  • 1/3 cup raisins
  • 1/2 cup whole milk
  • 1 large egg, plus additional beaten egg for brushing over tops

Directions:

  1. Preheat oven to 425° F
  2. Sift together flour, 1/4 cup sugar, baking powder and salt into large bowl
  3. Using fingertips or pastry blender, rub or cut butter into flour mixture to form coarse crumbs
  4. Add raisins
  5. Whisk together milk and 1 egg
  6. Make a well in the flour mixture; pour in milk mixture. Using fork, stir just until soft, moist dough is formed
  7. Turn dough out onto lightly floured surface; gently knead 1 or 2 times to incorporate loose pieces
  8. of dough. (Do not over-knead)
  9. Pat dough to 1 1/2-inch thickness.
  10. Using well-floured 2 1/2-inch biscuit cutter or bottom of a glass, cut out
  11. about 6 rounds.
  12. Place rounds on lightly-buttered baking sheet. Brush
  13. tops with additional beaten egg; sprinkle with additional sugar.
  14. Bake until golden brown and delicious, about 14 to 17 minutes, rotating pan
  15. halfway through baking for more even browning
  16. Serve warm with Kerrygold™ Irish Butter and jam

Makes about 6 servings (depending on hunger level and capacity for
sharing)
Note: These scones are more muffin-like in texture; dough will be moist
and wet, which ensures a tender texture.

http://kerrygoldusa.com/recipes/kerrygold-irish-scones

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Delicious Breakfast Yoghurt Scones @GlenilenFarm. Simple and easy to bake!

Breakfast Yoghurt Scones

These yoghurt scones are the perfect kickstart to your day or lovely as a lunchtime treat. We love to serve them topped with a spoon of jam and a dollop of Glenilen yoghurt.

Ingredients

Dough

  • 125 g Glenilen Natural Yoghurt
  • 200 g plain flour
  • 1 tsp bicarbonate of soda
  • 20 g wheat bran
  • 30 g honey
  • 25 g butter
  • 110 g dried fruit
  • 70 ml buttermilk
  • 1 egg, egg wash

Method 

  • Preheat your oven to 200C/180C fan.
  • Line a tray with parchment paper & set aside.
  • Into a mixing bowl, sieve in the flour and soda.
  • To this add the bran and mix.
  • Add the cubed butter and with clean hands, rub together to blend.
  • At this stage, add the Glenilen Natural Yoghurt, honey and buttermilk.
  • Mix to form a soft scone dough.
  • Roll on a lightly floured surface to a thickness of 2″.
  • Using a 3″ round cutter, cut out 7 scones.
  • Place on the lined tray and egg wash.
  • Bake in the preheated oven for 20 minutes.
  • Remove and allow to cool before serving.
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Rachel Allen’s lavender sponge cake with rhubarb curd

lavender-sponge-cake-with-rhubarb-curd

A lovely lavender flavoured cake with a hint of rhubarb from Rachel’s TV series “All Things Sweet” proudly sponsored by Connacht Gold.

Ingredients

For the lavender sponge

  • 6 eggs
  • 175 g (6 oz) caster or granulated sugar
  • pinch of salt
  • 150 g (5 oz) plain flour
  • 2 tsp lavender buds, finely chopped (off the stems)
  • 125 g (4½ oz) butter, melted, plus extra for greasing

For the rhubarb curd

  • 550 g (1 lb 3 oz) rhubarb, cut in to 1cm (½in) slices (weigh when sliced and trimmed)
  • 200 g (7 oz) caster or granulated sugar
  • 75g (3 oz) butter
  • 3 eggs, whisked
  • To decorate
  • icing sugar

Method

  1. Preheat the oven to 180°C (350°F), Gas mark 4. Line the base of three 18cm (7in) cake tins and butter the sides.
  2. To make the sponge, place the eggs, the sugar and the salt in the bowl and, using an electric whisk, beat for 5–8 minutes until tripled in volume, light and fluffy. Sift in the flour and fold into the light mousse-like mixture with the lavender and the melted butter, working quickly so that too much air does not escape.
  3. Divide the cake mixture into the three tins and place in the oven. Bake for 22–25 minutes until light golden and a skewer inserted into the centre comes out clean. Take out of the oven and let sit in the tin for a few minutes before taking out and cooling on a wire rack.
  4. Next, make the curd. Place the rhubarb and 50g (2oz) of the sugar in a saucepan on a medium heat, stirring every so often. Cook for about 5–6 minutes until the rhubarb has softened, broken up completely and the mixture has thickened to a pulp.
  5. Pour into a sieve sitting over a bowl and push the mixture through the sieve into the bowl, making sure to scrape the underside of the sieve to get every last bit.
  6. Next, place the butter in the cleaned saucepan on a low-medium heat and allow to melt. Take off the heat just while you add in the eggs, rest of the sugar and the rhubarb purée. Put back on a low heat and stir all the time for about 2–3 minutes until thickened. Take off the heat, tip into a bowl and allow to cool.
  7. When ready to assemble, place one cake (save the cake with the best-looking top for the top) upside down on a plate or cake stand. Place half of the curd on top and spread it out (I like to allow the curd to drip slightly over the edges). Put the next cake, right side up, on top, then cover with the second half of the curd, as before. Finally, top with the third (and best-looking) cake. Dust with icing sugar and decorate with some more lavender if you’d like.

http://www.connachtgold.ie/recipes/rachel-allen-lavenderspongecake/

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Win a trip to Disneyland Paris with Petits Filous! @yoplait_ire

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