Irish Scones

A long time ago, I went to Ireland with a friend whose family lived there.  We had a great time visiting Dublin and taking trips all around the country.  The highlights were the Bogman's Ball in Connemara, and the delicious rock buns that were everywhere to have with your tea.  I found a postcard with this recipe on it for "Irish Scones" and brought it home with me.  I've been making them ever since.  No, they are not my beloved rock buns, but they probably have way less calories, and they are very easy to mix up.  You don't even need eggs!   I like to make them mini- so I can eat more.

IRISH SCONES

2 1/2 C flour

1/4 C oats

1 t baking soda

1 t cream of tartar

2 T sugar

1/2 t salt

1/4 C (57g) cold butter

1/2 C raisins or currants (chop the raisins into smaller pieces for mini scones)

1 C buttermilk

Preheat oven to 400F.  Mix dry ingredients in a large bowl.  Cut in butter with pastry blender.  Add raisins and mix slightly.  Pour in milk and mix til dry ingredients are moistened. Turn out onto lightly floured surface and pat into a 3/4” thickness.  Cut out circles or other shapes.  Place on ungreased baking sheet and bake for 10-15 minutes or until golden brown.  Serve hot with butter or jam.  Makes 12 rounds or triangles.  Or about 36 mini scones.

Strawberry Shortcake Muffins

When it's strawberry season in Istanbul, you know it's time to buy and eat as many strawberries as possible, because when the season is over, that's it.  Last year it was nearing the end of strawberry season, and I had about 250g of strawberries left in my fridge.  They were going to go off because you have to eat them right away.  I thought about making a strawberry coffeecake, but it was more work than I wanted because it involves cutting in butter and far too many bowls.  So I thought about muffins.  I was obviously feeling very lazy, because I didn't even want to cut up the strawberries.  I remembered my Surprise Muffins, where I use up the rest of whatever jam is left in my fridge by putting a spoonful in the muffins.  Then I thought - why not use a strawberry instead?  And so the Strawberry Shortcake Muffin was born.  So simple.  So good.  Hot or cold.

STRAWBERRY SHORTCAKE MUFFINS

adapted from Farm Journals Homemade Breads

2 C flour

1/3 C sugar

1 T baking powder

1/2 t salt

1 C milk

1/3 C (75g) vegetable oil or melted butter

1 egg

12 strawberries with leaves and hulls removed

Mix dry ingredients in a bowl.  

Mix wet ingredients in another bowl.  

Add wet ingredients to dry and stir with whisk just til moistened. Batter will be lumpy.

Spoon batter into greased tins or tins with liners filling 2/3 full.

Put one strawberry on top of each muffin and push down.

Bake 400F 25 minutes or until muffins are brown and toothpick comes out clean.  Remove from pan to cool or eat hot.

**For a slightly healthier version, you can replace 1/2 Cup of flour with 1/2 Cup wheat germ.