"It's like living in a bakery!" Ryan says as he walks in the kitchen after these came out of the oven. To me that is about the highest compliment I can get. There is something about baking for my family. It is one thing I do really well to take care of them.
I am always searching for great scone recipes and taking cracks at my own. Scones are by far my breakfast of choice. Must be something to do with my Scottish & Welsh heritage. This recipe has been slightly altered from it's original, and I don't even remember where that was now, or I'd give credit. It has been my go to scone recipe for about 10 years now.
These scones are incredibly light, tender and buttery straight from the oven. They are great plain with jam or you can add dried or fresh fruit like blueberries. The ones above have tart cherries added. These scones also freeze well for a quick grab and go breakfast on the way to work. Because of this and because we like large scones, the recipe is quite large.
Irish Cream Scones
3 Cups all purpose flour
3 Cups cake flour
3 Tablespoons baking powder
3/4 cup plus 2 Tablespoons sugar (divided)
3/4 teaspoon salt
1 Cup butter @ room temp.
6 eggs
1-1 1/2 Cups dried blueberries, cherries, etc. (optional)
1 1/2 Cups heavy cream
Preheat oven to 400.
Mix together flour, baking powder 3/4 cups of sugar and salt. Cut in butter. Beat 3 whole eggs and 3 yolks reserving the whites to brush top of scones before baking. Mix in eggs, cream and fruit. Turn onto lightly floured surface and knead gently 5-6 times. Divide in two equal parts and roll out into a cirle half an inch thick, slightly higher in the center. Divide each circle into 8 wedges. Place wedges on baking sheet and brush lightly with egg white and sprinkle with remaining sugar.
Bake for 15 minutes or golden brown.
