Cornelia, recently back from the Emerald Isle, has scored a recipe for Irish scones from the Ulster Canal Tea Room in Clones (home to the finest Irish crochet lace). Here it is:
Vera’s Traditional Irish Scones
Ulster Canal House and Tea Room in Clones, Ireland
16 oz. self-rising flour
4 oz. margarine
4 oz. sugar
¼ pint milk
1 cup currants, cherries, or apricots
Preheat oven on full heat. Turn down to 350° when scones go in.
Sieve flour, then sugar into bowl, then add eggs and margarine, mix well. Add milk. (Milk can vary, if too wet add flour, if dry add milk). Then mix in fruit.
Cook for 25 to 30 minutes at 175°
Vera’s recipe adapted for America
2 cups self-rising flour (unsifted)
1 stick butter
¼ cup sugar
½ cup milk
1 cup currants
Preheat oven to 450°.
Sift flour and sugar into bowl.
Cut in butter with fork.
Add egg and work in.
Add milk, a little at a time, until dough is the consistency of biscuit dough.
Cut out 10 to 12 3” scones.
Place scones on baking sheet, lower oven to 175° and bake 25 to 30 minutes.
The tops don’t brown so don’t overcook.
Cool and enjoy.
Makes 10 to 12 scones.
Note: Check expiration date on flour for freshness in order to ensure proper rising.