Irish Cream Scones

Irish Cream Scones

March 10, 2015

Up front, I forgot to add the baking powder because when I ran out of bread flour, I ventured into the winter weather to fetch more. When I returned, I was so flustered that I forgot! So they were a bit heavy and chewy, or should I say pasty, but on the bright side, they survived the toaster, especially when cold and a day old. Sigh.

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Ingredients

Instructions

  • I combined the dry ingredients with currents and lemon zest.
Adding lemon to the Irish Scones.
Adding lemon to the Irish Scones.
All the flavour in one bowl.
All the flavour in one bowl.
  • When I returned from the store, I measured the flour only, and then the cream. The batter was sticky and wet, as it should have been. It formed a dough easily and required minimum handling.
The dough on the counter.
The dough on the counter.
  • Rather than pressing the dough into an 8” cake pan, I simply created a free form 8” round circle and wrapped it up for the fridge.
The scone dough ready for the fridge.
The scone dough ready for the fridge.
  • Wanting a high rise (ha! ha!), I pinched each scone along the cut sides and set them in the oven.
The cut dough ready for the oven.
The cut dough ready for the oven.
  • They rose (sort of ) and I wrapped them in a linen towel to cool.
The scones out of the oven.
The scones out of the oven.
  • They look beautiful, and tasted good enough. Obviously, next time I won’t get flustered, and forget the most important ingredient–baking powder.
Irish Cream Scones, The Finer Cookie.
Irish Cream Scones, The Finer Cookie.

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