Irish Scones

Makes about 1 dozen scones.

Notice: From Zoë François of zoebakes.com. Excessive-fat-content European-style butters, comparable to Kerrygold Pure Irish Butter, Président and Plugrá manufacturers, can be found within the dairy part of many supermarkets.

• 4 c. flour, plus extra for shaping dough

• 1 tbsp. baking powder

• 1/2 tsp. baking soda

• 1/4 tsp. salt

• 3 tbsp. sugar, plus extra for adornment

• 1/2 c. (1 stick) unsalted “European” butter (see Notice), chilled, however not fairly onerous, so it may be simply labored into the flour

• 2 c. buttermilk

• 1 egg

Instructions

Preheat oven to 400 levels and line a baking sheet with parchment paper.

In a big bowl, whisk collectively the flour, baking powder, soda, salt and sugar. Reduce the butter into small items and add to the flour combination. Together with your fingers, rub the butter into the flour combination till it resembles cornmeal. The flour combination must be totally coated with the butter and it’ll flip creamy in shade.

Gently stir in sufficient of the buttermilk to create a moist dough that also holds its form; chances are you’ll not use the entire buttermilk. There must be a number of dry patches on the backside of the bowl as you might be mixing within the buttermilk. Flip the dough out onto a clear work floor. Utilizing a bench scraper, fold the dough in half, so you might be urgent any dry flour into the dough and folding it as you go. This kneads the dough gently. Do that about 6 instances.

On a flippantly floured work floor, pat the dough right into a 1-inch-thick rectangle. Use a 3-inch biscuit cutter (or a spherical cookie cutter) to chop scones into form, then place scones at the least 2 inches aside on ready baking sheet. Very gently, collect up remaining scraps of dough, press collectively right into a 1-inch thick rectangle and minimize out extra scones, repeating till all of the dough is used.

In a small bowl, beat egg with 1 tablespoon water. Brush the scones with the egg wash, then sprinkle scones with a little bit of sugar. Bake till scones are golden brown and set, about 18 to twenty minutes. Take away from oven and serve heat with Kumquat Marmalade (see recipe).

Kumquat Marmalade

Makes about 2 cups.

Notice: The corn syrup is non-obligatory, nevertheless it retains the marmalade from crystallizing. From Zoë François.

• 1 lb. kumquats, minimize in half lengthwise

• Pinch salt

• 1 1/2 c. sugar

• 3 tbsp. corn syrup, non-obligatory (see Notice)

Instructions

Place the kumquats right into a pot, cowl with water and add the salt. Over medium warmth, carry to a simmer. Take away from warmth and thoroughly pressure the water from the kumquats. Add the sugar, corn syrup (if utilizing) and sufficient water simply to cowl the fruit. Return the pot to the range over medium-low warmth. Deliver the combination to a low simmer and cook dinner till the syrup is the consistency of honey, about half-hour. You need it to go form of gradual, so the kumquats soften; if the juices scale back too shortly, the fruit can be powerful. Pour marmalade right into a jar and permit it to chill. The marmalade will thicken because it cools. Cowl and refrigerate for as much as 1 week.

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