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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Our Raspberry Crumb Squares are ideal comfort baking and perfect for getting the kids involved too @KerrygoldIRL

Ingredients

Directions

  1. Preheat oven to 180c fan and line a 23cm x 23cm x 5cm square tin with baking parchment.
  2. Combine the flour, oats, brown sugar and salt in a bowl. Rub in the butter using your hands to form a crumbly mixture. Press 2/3 of the mixture into the bottom of the prepared pan, pressing down firmly.
  3. Bake for 10 minutes then remove from the oven. Spread the jam to within a ½ cm of the edge and scatter over the fresh raspberries. Sprinkle the remaining crumb mixture over the top and bake for 35-40 minutes until lightly browned.
  4. Once cooked, allow to cool before cutting into squares.
  5. Enjoy!