Chef Shaun Brady of the Ambassador Hotel gives us a delicious preview of this weekend's Irish Fest.
See more at http://kcirishfest.com.
Irish Scones
4 cups Flour
4 tablespoon Sugar
1 teaspoon Baking Soda
1.5 teaspoons Salt
1/2 stick unsalted butter small dice
1.75 cups Buttermilk
1 Whole egg
2 Egg yolk
1 teaspoons Orange zest
1 cup Raisins
¼ cup Apple Juice
¼ cup Orange Juice
1 egg yolk to brush the scones before baking.
• In a small pot add raisins, apple and orange juice place on medium heat for a couple of minutes until raisins plump up. Set aside to cool down.
• Combine all dry ingredients in a large mixing bowl.
• Cut the butter into the mixed dried ingredients.
• Add raisins to dry ingredients.
• Mix whole egg and egg yolk to buttermilk mix together
• Mix wet and dry ingredients together hold back some of the liquid you might not need it all.
• Roll out to about 1/2inch
• Using a large cookie cutter cut out scones place on a baking tray brush with egg yolk.
• Pre heat oven to 375
• Bake for 15 /20 minutes
• Bake until golden Brown.
• Enjoy with homemade Jam and whipped cream
