St Patrick's Day is a great time to remember my Irish roots. All four of my grandparent's emigrated from Ireland in the late 1800's. They came from Galway, Kerry, Cork and Carlow...a bit spread out to say the least!Last night we had our corned beef and cabbage (I know this is more American Irish than Irish but my DH loves it.) Today I am making some brown Irish bread to have with smoked salmon tonight. I know alcohol doesn't mix well with my meds but I may just have a few sips of Guinness with it...it is good for you right?
I'm also including my favorite scone recipe...though if you can find the King Arthur scone mix grab it - they taste homemade with 1/4 of the work!
1/2 cup butter
4 cups flour
2 tsps. baking powder
1/2 tsp salt
1/4 cup sugar
1 cup milk
(optional: 1 cup of raisins)
Rub the butter into the flour. Add baking powder, salt and sugar then mix well. In a separate bowl beat the egg then add the milk and stir to combine.
Mix a the liquid into the dry ingredients to make a manageable dough - neither too firm nor too slack. Turn out onto a floured board and roll out to about 1-inch thick. Cut into rounds with a pastry cutter. Arrange on a lightly floured backing sheet and bake at 420 degrees for about 15 minutes. (Optional: brush with melted butter when you remove the scones from the oven.)
Yields: 15-18 scones