HAPPY ST. PATRICK’S DAY FOLKS!!
I love every moment of living in Ireland. Where hundreds of tourists fly in to experience the breathtaking scenery, charming locals and wonderful coastline, I thank my stars that I am lucky enough to call this country home. The Irish are some of the friendliest and most jovial people I have ever met and they are immensely proud of their rich culture which comprises of their own language, incredible music and of course delicious, traditional food.
St Patrick’s day is a cultural and religious celebration held each year on 17th of March, in observance of the death date of Saint Patrick, the foremost patron saint of Ireland. On this day, people throughout the country hold parades and festivities that celebrate Irish culture. One sees the country flooded in GREEN color and filled with good cheer!
It is a long day full of celebration, and the fun obviously centers around the array of tasty foods. Classics like Corned beef and cabbage, Colcannon, Guinness pie and Irish stew are all served with endless barrels of Guinness beer throughout the day. However, the day is kicked off with the traditional Irish breakfast of eggs, sausages, Irish bacon, black pudding, potato pancakes/Boxty and baked goodies like Irish Soda bread and flaky Irish scones.
I have made lemon-blueberry scones today in honor of St. Patrick’s day! Try this recipe and you will have textbook scones to enjoy for breakfast in a matter of 30-40 minutes. Traditionally, these sweet scones are served with clotted cream, butter and fruit preserves alongside a fresh pot of tea for breakfast.
What better way to begin the day of festivities than the light and airy Irish Scones. They are utterly-butterly delicious and most importantly, very simple to make at home. You can opt for making savory scones and pair them with the Irish stew or similar meals for the main course, but the sweet ones for breakfast is the way to go if you want to do it the old-fashioned way!
All those celebrating this festival throughout the world, have oodles of fun and if you are of age, eat and drink yourself into oblivion as we here in Ireland are preparing to do (Kidding..not kidding!) 😉
Happy St. Patricks day folks! Have a great celebration! xx
- 2 cups all-purpose/plain flour
- 1/4 cup sugar
- 2 tsp Baking Powder
- 90 grams cold salted butter, cut into cubes
- 1 cup fresh blueberries (washed and dried)
- 1 egg+ 1 egg for egg-wash
- 1/2 cup cream
- Zest of 1 lemon
- 2-3 drops of vanilla extract
- 2-3 drops of lemon extract
- Some brown sugar to sprinkle on top
- Jam and clotted cream for serving
- Preheat your oven to 200 degree Celsius.
- In a large bowl, combine your flour, baking powder and sugar. Give them a good whisk together.
- Throw in the chilled butter cubes and with your hands, incorporate them in the flour mix, until you get a course texture like bread-crumbs. This is a very essential step of this recipe to ensure that your scones turn out to be nice and flaky!
- Add the fresh blue-berries and gently fold them into the dry mix. Set this mix aside.
- In a separate bowl, break the egg and beat lightly.
- To it, add the cream, vanilla extract, lemon extract and the lemon zest. Mix well.
- Add this liquid into your dry mixture little by little and with a spatula, gently bring the dough together. DO NOT OVER-MIX OR OVER-KNEAD your dough as they will result in tough scones. You just need to bring the dough together with spatula or light hands.
- Transfer your dough to the kitchen platform and sprinkle some plain flour on it. With light hands, just knead it 2-3 times till it forms a ball, and then gently pat it into a thick circle with your fingers.
- With a biscuit cutter or any round cutter, cut into small circles and place in a line on a greased baking tray. Instead of cutting round shapes, you can also slice your flattened dough into the shape of pizza slices with a knife.
- Break an egg for egg-wash in a separate bowl and beat it. With a pastry brush, brush your egg-wash all over your scones. This will give a beautiful glaze to them after baking.
- Lastly, sprinkle some brown sugar on top of each scone.
- Bake for around 20 minutes at 200 degrees C in a pre-heated oven, till the scones get nicely golden-brown in color.
- Cool and slice, before lathering them with clotted cream and your favorite jam! Serve with tea and enjoy!
- If you are using unsalted butter, add around 1/4th tsp salt to your dry ingredients during the first step of the recipe.
- If you do not want to break an entire egg for the egg-wash, just save a little beaten egg from the first egg, to use later. I just break another one and shove the remaining beaten egg in the fridge, to make an omlette for breakfast the following day.