Hearty Irish Scones

I’ve been making scones since I was a little girl. My parents were born and raised in Ireland so making scones was a weekly event. During the Lenten season, scones were a definitive staple on the dining table. My father worked for Trans World Airlines so traveling back and forth to Ireland during our summer holiday was a yearly event. Watching my grandmother make bread/scones was always mesmerizing to me. She used a huge ceramic Mason Cash bowl, and mixed everything by hand. None of the ingredients were measured very carefully. She would pour leavening ingredients into the palm of her hand before throwing them into the mix. She used an old china teacup to measure flour for the mixture. The teacup would be placed back inside the bag of flour for future use. The flour that she used was of a course, whole wheat texture. The hearty aroma and flavor were like none other and can’t easily be duplicated with our traditional American flour selection. I’ve often thought of purchasing the flour from available on-line sources but I can’t justify the cost. Hence, I offer this recipe as an alternative. Is it exactly the same as the old country flavor? Well, no…. But, it’s a close second and my family enjoys the hearty flavor of these beautiful scones. Served with a heaping helping of butter and homemade jam, this recipe is a winner.

Hearty Irish Scones

2 1/2 cups whole-wheat flour

1 1/4 cup all-purpose flour

2/3 cup old fashioned oats + 1/4 cup for topping

4 teaspoons baking powder

1 teaspoon baking soda

1/4 cup brown sugar

1 teaspoon salt

10 Tablespoons (5/8 cups) butter or margarine

1 3/4 – 2 cups buttermilk

1 cup raisins

Preheat oven to 375 degrees. Sift together flours, baking powder, baking soda, brown sugar and salt. Stir in oatmeal. Cut in butter with your fingers or with a pastry blender. Add raisins and mix; then add buttermilk and mix/ kneed just until dough comes together. If dough is too wet, kneed in extra flour; just until dough becomes less sticky.

Transfer dough to a floured work surface and gently shape into a 1/2-inch thick rectangle. Cut either into 2-inch circles with a biscuit cutter. Transfer to baking sheet. Sprinkle tops with extra oatmeal; lightly pat oats into surface. Bake 15-18 minutes, until browned on the bottom. If desired, you can flip scones to bake 2 more minutes to further brown the bottoms. Let cool or serve warm.

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