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Welcome to Spike & Jamie's Irish Recipe Collection.  Wonderful recipes from the Emerald Isle.  Recipes for St. Patrick's Day and everyday!!

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Irish Recipes Disk 169

AMAZINGLY EASY IRISH SODA BREAD
APPLE SCONES
BARM BRACK 1
BARM BRACK 2
IRISH BARMBRACK 3
BASIC SCONES
IRISH BREAD 1
IRISH BREAD 2 
BROWN BREAD 1
BROWN BREAD 2
BROWN BREAD 3
BROWN BREAD 4
IRISH BROWN BREAD 5
IRISH BROWN BREAD 6
BROWN SCONES
IRISH BROWN SODA BREAD
BROWN SODA BREAD
BUTTERMILK BANNOCK
BUTTERMILK SCONES 1
BUTTERMILK SCONES 2
SAVOURY CHEESE AND HERB SCONES
CARAWAY SODA BREAD
CLASSIC CREAM SCONES
DARK SODA BREAD
IRISH DARK SODA BREAD
DROP SCONES FOR HIGH TEA
DROP SCONES
FADGE 
IRISH FARMER'S LOAF
FARMHOUSE SCONES
FLAKEMEAL CRUNCHIES
FRUIT SCONES
FRUITED WHEATEN SCONES
GINGERBREAD LOAF
GINGERBREAD SCONES
GINGERBREAD
IRISH HERB SCONES
JAM SCONES
OAT BREAD
PLAIN SCONES
POTATO BREAD 1
IRISH POTATO BREAD 2

 

 

AMAZINGLY EASY IRISH SODA BREAD   Back to Top

4 cups all-purpose flour
4 tablespoons white sugar
1 teaspoon baking soda
1 tablespoon baking powder
1/2 teaspoon salt
1/2 cup margarine, softened
1 cup buttermilk
1 egg
1/4 cup butter, melted
1/4 cup buttermilk

Preheat oven to 375 degrees F (190 degrees C). Lightly grease a
large baking sheet. In a large bowl, mix together flour, sugar, baking soda, baking powder, salt and margarine. Stir in 1 cup of buttermilk and egg. Turn dough out onto a lightly floured surface and knead slightly. Form dough into a round and place on prepared baking sheet. In a small bowl, combine melted butter with 1/4 cup buttermilk; brush loaf with this mixture. Use a sharp knife to cut an 'X' into the top of the loaf.

Bake in preheated oven for 45 to 50 minutes, or until a toothpick
inserted into the center of the loaf comes out clean, about 30 to 50
minutes. You may continue to brush the loaf with the butter mixture
while it bakes. Makes 1 (1-1/2 pound) loaf. Servings Per Recipe: 20.

Nutrition at a glance: per serving : Calories 172; Protein 3 grams; Total Fat 7grams; Sodium 260 milligrams; Cholesterol 17milligramss; Carbohydrates 22 grams;
Fiber 1 gram

 

APPLE SCONES   Back to Top

3/4 pound Flour
1 teaspoon Baking powder
3/4 teaspoon Salt
3 tablespoons Margarine or other fat
2/3 cup Milk (roughly)
2 oz Sugar
1 c Minced apples
1 Beaten egg

Sift together flour, salt and baking powder. Cut in the shortening. Mix in the milk to make a soft dough. When kneaded, rolled and cut out, bake 10-12 minutes in a hot oven (450F). Cut into sections when done: split, butter and serve hot. Dust the tops thickly with granulated sugar. Yield: 6 servings

 

BARM BRACK 1   Back to Top

1/4 pint/ 125 milliliters/ 1/2 cup lukewarm milk
1 teaspoon sugar
1 teaspoon fresh yeast
8 ounces/ 250 grams/ 2 cups plain flour
1 teaspoon mixed spice, pinch salt
1 egg, 3 tablespoons butter
6 ounces/ 200 grams/ 2 cups mixed fruit
(currants, sultanas, raisins, candied peel)
1 gold ring (in greaseproof paper)
2 ounces/50 grams/2 tablespoons caster sugar

Cream the yeast and the sugar and allow to froth up in the milk, which should be at blood heat. Sieve the flour, caster sugar and spice and rub in the butter. Make a well in the center and add the yeast mixture and the egg, beaten. Beat with a wooden spoon for about 10 minutes until a good dough forms. The fruit and the salt should be worked in by hand; the gold ring wrapped in greaseproof paper should then be added, and the whole kneaded. Put in a warm bowl, cover and allow to rise in a warm place for about an hour until doubled in size.

Knead lightly and place in a lightly-greased 7-inch /15-cm. diameter cake tin and allow a further 30 minutes rising time. Bake near the top of a pre-heated oven at gas mark 6, 400F, 200C for 45 minutes. On removing from the oven the brack can be glazed with a syrup made from 2 teaspoons sugar dissolved in 3 teaspoons boiling water.

 

BARM BRACK 2   Back to Top
Farm Bread

2-1/2 cups Mixed dry fruit, currants, dates & raisins
1 cup Boiling black tea
1 Egg, slightly beaten
1 Mixed spice (see note*)
4 teaspoons Orange Marmalade
1-1/3 cup superfine sugar
2-1/2 cups Self-rising flour

NOTE* (Mixed spices: equal parts of cinnamon, clove, nutmeg, allspice, and mace.

Place dried fruit in a bowl, cover with the hot and let soak overnight. The next day, add the remaining ingredients. and mix well. Preheat oven to 375 F. Pour batter into greased 7-inch square pan and bake in the center of oven for 1-1/2 hours. Let cool in the pan on a wire rack. Slice and serve buttered with tea.

NOTE: In Northern Ireland and in the Republic, BRACK is the Celtic word for salt and is used to mean "bread". Barm brack is leavened bread, the word BARM meaning yeast. The term "barmbrack" for an Irish fruit loaf or cake does not derive from barm or leaven. It is a corruption of the Irish word "aran breac" (Speckled Bread).

 

IRISH BARMBRACK 3   Back to Top

6 tablespoons Currants
6 tablespoons Seedless raisins
6 ounces Milk
2 oz Water
3-1/2 tablespoons Applesauce (butter)
3 cups Bread flour
3/4 cup Sugar
1-1/2 teaspoons Salt
3/4 teaspoon Allspice
3/4 teaspoon Dried lemon peel
1-1/2 teaspoon Yeast

This bread doesn't rise much. It's a dense, sweet and quite tasty. Place in pan according to custom.

 

BASIC SCONES   Back to Top

3/4 pound Flour
1 teaspoon Baking powder
3/4 teaspoon Salt
3 tablespoons Margarine or other fat
2/3 cup Milk (roughly)

Sift together flour, salt and baking powder. Cut in the shortening. Mix in the milk to make a soft dough. When kneaded, rolled and cut out, bake 10-12 minutes in a hot oven (450F). Yield: 6 servings

 

IRISH BREAD 1   Back to Top

1/4 pound Butter
1/2 cup Sugar
2 Eggs
2-1/2 cups Flour
2-1/2 teaspoon Baking powder
1/4 teaspoon Salt
1 cup Milk
1 cup Raisins

Cream butter and sugar. Mix flour, salt, baking powder, and add to butter mixture alternately with milk. Add raisins. Pour into 8 X 8-inch pan. Bake at 350 degrees one hour.

 

IRISH BREAD 2   Back to Top

1 handful All-BranA Cereal
1 handful oats
2 cups flour
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon caraway seed
1/2 cup sugar
2 tablespoons vegetable oil
1-1/2 cups buttermilk

Mix together all dry ingredients. Add Oil and buttermilk. Mix. Bake in greased pie or cake tin. Bake at 350* for 45-60 minutes or until golden.

Per serving: 206 Calories; 17grams Fat (7% calories from fat); 65 grams Protein;
413 grams Carbohydrate; 13 milligrams Cholesterol; 2719 milligrams Sodium

NOTES: A Handful ??? Must be an old recipe, but I have it on the best authority that it is wonderful!

 

BROWN BREAD 1   Back to Top
(ADAPTED)

3 cups whole wheat flour
1 cup oatmeal
1 cup flour
1-1/2 teaspoons baking soda
2 cups buttermilk
2 Tablespoons molasses

Combine dry ingredients in one bowl. Combine the wet in another bowl. Gradually add the wet to dry. Lightly knead 3-4 times on a floured surface. Divide into 2 rounds. Score the surface with a knife to make a cross pattern about an inch deep.

Bake on an ungreased pan at 425 for 15 minutes, then reduce heat to 325, and bake 25-30 minutes. Cool on a rack.

 

BROWN BREAD 2   Back to Top

4 cups whole wheat flour
2 cups white flour
1 Tablespoon baking soda
Sift and blend.
1 teaspoon white vinegar,
1 egg
1 Liter buttermilk

Mix together.

Add wet ingredients to dry ingredients while mixing until the dough just holds together (not too wet).

Turn out onto floured board. Shape into round loaf (don't knead it too much).

Bake at 350F for around 40 minutes or until a knife inserted comes out clean.

Wrap in Irish linen tea towel and let cool (until just warm enough to melt butter). Slather with said butter and big whacks of cheese.

 

BROWN BREAD 3   Back to Top

2 cups unbleached flour
1 cup whole wheat pastry flour
3/4 cup wheat bran
1/4 cup oat bran
2 Tablespoons sugar
1 egg, beaten
2 cups (16 ounce) buttermilk
2 Tablespoons unrefined canola oil
2 teaspoons baking powder
1 teaspoon baking soda

Mix dry ingredients in bowl; add milk, oil, and the beaten egg. Stir just until blended. Place in a greased and floured tin and slash top of dough with a knife to make an "X" in the center. Bake in a 400 degree oven for 30 minutes. Lower heat to 350 degrees and bake an additional 15 minutes. Leaving bread in oven, turn heat off and let stand 15 minutes more. Turn onto a rack to cool.

 

BROWN BREAD 4   Back to Top

2 cups whole-wheat flour
1 cup white flour
1-1/2 teaspoons baking powder (or baking soda)
1/2 teaspoon salt
1-1/2 cups buttermilk

Place all dry ingredients into mixing bowl; mix well. Pour buttermilk slowly while mixing to a soft dough. Mix well, but do not knead. Form into a round and place on a greased baking sheet or in a round loaf pan. Bake 45 minutes at 350 degrees. Makes 1 loaf

 

IRISH BROWN BREAD 5   Back to Top

4 cups Stone Ground Whole wheat flour
2 cups White flour
1-1/2 teaspoons Salt
1-1/2 teaspoons Baking soda
2 cups Buttermilk or sweet milk

Mix the whole wheat flour thoroughly with the white flour, salt, and soda. Make a well in the center and gradually mix in the liquid. Stir with a wooden spoon. You may need lass, or more liquid - it depends on the absorbent quality of the flour. The dough should be soft but manageable.

Knead the dough into a ball in the mixing bowl with your floured hands. Put on a lightly floured baking sheet and with the palm of your hand flatten out in a circle 1-1/2 inches thick. With a knife dipped in flour, make a cross through the center of the bread so that it will easily break into quarters when it is baked.

Bake at 425 degrees for 25 minutes, reduce the heat to 350 degrees and bake a further 15 minutes.

If the crust seems too hard, wrap the baked bread in a damp tea cloth. Leave the loaf standing upright until it is cool. The bread should not be cut until it has set - about 6 hours after it comes out of the oven.

 

IRISH BROWN BREAD 6   Back to Top

4 cups Stone Ground Whole wheat flour
2 cups White flour
1-1/2 teaspoons Salt
1-1/2 teaspoons Baking soda
2 cups Buttermilk or sweet milk
2 tablespoons Butter
2 tablespoons Sugar

Mix the whole wheat flour thoroughly with the white flour. Rub the butter into the flours. Add the salt, and soda.

Make a well in the center and gradually mix in the liquid. Stir with a wooden spoon. You may need less, or more liquid - it depends on the absorbent quality of the flour. the dough should be soft but manageable.

Knead the dough into a ball in the mixing bowl with your floured hands.

Put in on a lightly floured baking sheet and with the palm of your hand flatten out in a circle 1-1/2 inches thick. with a knife dipped in flour, make a cross through the center of the bread so that it will easily break into quarters when it is baked.

Bake at 425 degrees for 25 minutes, reduce the heat to 350 degrees and bake a further 15 minutes.

If the crust seems too hard, wrap the baked bread in a damp tea cloth. Leave the loaf standing upright until it is cool. The bread should not be cut until it has set - about 6 hours after it comes out of the oven.

 

BROWN SCONES   Back to Top

2 cups self-raising flour
3 tablespoons butter
1/2 cup milk
pinch of salt

Sieve the flour into a bowl and rub in the butter quickly and lightly with the fingertips. Add the salt and then, using a round-bladed knife, mix in the milk a little at a time. With floured hands knead lightly to a soft dough, adding a little more milk if necessary. Roll out evenly but lightly about one finger thick on a floured board. Cut out with a pastry cutter using a quick sharp motion, but do not twist or the scones will distort as they bake. Cook on a greased baking sheet near the top of a pre-heated oven at 425F for 12-15 minutes.

These scones are best baked fresh for tea as they go stale very quickly. Brown scones are made in exactly the same way, substituting whole meal flour for half the white flour. For fruit scones add a tablespoonful of superfine sugar and two tablespoonfuls of dried fruit before adding the milk.

 

IRISH BROWN SODA BREAD   Back to Top

3-3/4 cups whole wheat flour
1-1/4 cups all purpose flour
2 teaspoons salt
1-1/2 teaspoons baking soda
1/2 cup less
1 tablespoon quick cooking or regular not (instant) Oats
2-1/2 cups Buttermilk.

Sift the flours, salt and baking soda together into a large bow.

Stir in the oats. Make a well in the center, pour in the buttermilk and stir with a wooden spoon until the mixture comes together to form a soft, moist dough. Turn the dough out onto a lightly floured surface and form it into a large rounded disk about 8 inches in diameter and with a sharp knife cut a deep cross through the dough cutting the disk almost into quarters. On a buttered baking sheet bake the bread in the middle of a preheated oven at 425 degrees for 15 minutes then reduce the oven temperature to 350 degrees and bake 20 to 25 minutes more until the bread is crusty and richly browned.

 

BROWN SODA BREAD   Back to Top

1-3/4 cups white flour
1-3/4 cups whole wheat flour
3 Tablespoons wheat germ
3 Tablespoons wheat bran
2 Tablespoons oats
2 Tablespoons brown sugar
1 teaspoon baking soda
1/2 teaspoon salt
2 Tablespoons chilled butter, cut up
2 cups buttermilk

Heat oven to 425 F. Butter loaf pan. Combine all dry ingredients, mix well. Rub butter in with fingertips until texture of fine meal. Stir in buttermilk. Put dough into pan. Bake about 40 minutes, until dark brown and tester inserted in center comes out clean. Turn bread out and cool.

 

BUTTERMILK BANNOCK   Back to Top

4 cups All purpose/bread flour
3 teaspoons Baking powder
1 teaspoon Salt to taste
3/4 teaspoon Baking soda
1 cup Raisins
2 Eggs
1-1/2 cups Buttermilk

Stir flour, baking powder, salt, baking soda and raisins together. Separately, fork-blend eggs and buttermilk, then add to dry ingredients. Stir until sticky batter is formed. Scrape batter onto well floured surface and knead lightly. Shape batter into ball, then place in round non-stick casserole that has been sprayed with cooking spray. Mark a cross in the center, using a sharp knife. Bake uncovered in preheated 350 degree oven for about 1-1/4 hours.

Wait 10-15 minutes before attempting to remove bread from casserole, then cool on wire rack. If desired, cut loaf into quarters and then slice thinly.

 

BUTTERMILK SCONES 1   Back to Top

1 pound Flour
1 teaspoon Bicarbonate of soda
1/2 teaspoon Salt
3 ounces Shortening
3/4 cup Sour milk or buttermilk

Sift together flour, soda and salt. Add shortening. Beat egg slightly, add milk, add to first mixture. Roll out about 1/2-inch thick, cut with fluted cutter. Place on greased cookie sheet. Bake in hot oven (450-475F) about 15 minutes. Yield: 6 servings

 

BUTTERMILK SCONES 2   Back to Top

225 grams/ 8 ounces self-raising soda bread flour
pinch salt
25 grams/ 1 ounce butter or hard margarine
1 egg, beaten
140/ 5 fluid ounces buttermilk
egg or milk to glaze (optional)

Preheat oven to gas mark 8/ 230C/ 450F. Sift flour with salt and rub in butter or margarine. Make a well in the center and pour in the egg and most of the buttermilk. Mix quickly to form a soft dough, adding a little extra buttermilk if necessary. Turn out onto a floured surface and roll out lightly until 2.5-cm./ 1-inch in thickness. Working quickly, cut into 5-cm./ 2-inch rounds. Glaze with egg or milk and set on a floured baking sheet. Bake for 15-20 minutes until light brown. Makes 8

 

SAVOURY CHEESE AND HERB SCONES   Back to Top

Add 1 teaspoon dry mustard, 50 grams/ 2 ounces grated cheese and 2 tablespoons fresh, chopped herbs to the dry ingredients and proceed as before. After brushing with egg or milk, scatter a little grated cheese on the top of each scone.

NOTE: Morning coffee and afternoon tea would not be complete without fresh scones, and there are so many delicious varieties. The secret of making good scones is a quick, light hand when mixing, and a hot oven.

 

CARAWAY SODA BREAD   Back to Top

2 cups flour
2 cups whole wheat flour
1 teaspoon baking powder
1 teaspoon baking soda
1/4 teaspoon salt
1/4 cup Golden Raisins
2 teaspoons caraway seed
1-1/2 cups buttermilk

Preheat oven to 350F. Lightly grease a baking sheet; set aside.

In a large bowl combine flour, whole wheat flour, baking powder, baking soda and salt. Stir in raisins and caraway seed. Add as much buttermilk as needed to make a firm dough, but not dry.

Turn dough onto a floured surface. Knead until smooth, about 3 minutes. Shape into a round loaf. Score the top with a deep cross-hatch pattern. Place on baking sheet. Bake for 35 to 40 minutes or until a toothpick inserted in the center comes out clean.

 

CLASSIC CREAM SCONES   Back to Top

2 cups all-purpose flour
1/4 cup granulated sugar
2 teaspoons baking powder
1/8 teaspoon salt
1/3 cup unsalted butter chilled
1/2 cup heavy whipping cream
1 large egg
1-1/2 teaspoons vanilla extract
1/2 cup currants (optional)
1 egg mixed with 1 teaspoon water
for glaze (optional)
Additional Sugar for sprinkling

Preheat oven to 425 degrees F. Lightly butter a baking sheet, In a large bowl, stir together the flour, sugar baking powered, and salt. Cut the butter into 1/2-inch cubes and distribute them over the flour mixture. With a pastry blender or two knives used scissors fashion, cut in the butter until the mixture resembles coarse crumbs. In a small bowl, stir together the cream, egg, and vanilla. Add the cream mixture to the flour mixture and stir until combined. Stir in the currants, if desired. With lightly floured hands pat the dough into a 1/2-inch thickness on a lightly floured cutting board. Using a floured 2-1/2-inch diameter round biscuit cutter or a glass cut out rounds from the dough and place them on the prepared baking sheet. Gather the scraps together and repeat until all the dough is used. Lightly brush the tops of the scones with the egg mixture, if desired. Bake for 13 to 15 minutes or until lightly browned. Remove the baking sheet to a wire rack and cool for 5 minutes. Serve when either just warm or cool.

 

DARK SODA BREAD   Back to Top

3 cups all purpose flour
2 cups whole wheat flour
1 tablespoon baking powder
2 tablespoons brown sugar
2-1/4 cups buttermilk

Preheat oven to 400F. Lightly grease a baking sheet; set aside.

In a large bowl combine flour, whole wheat flour, baking powder & brown sugar - be sure to break up any lumps of brown sugar. Add as much buttermilk as needed to make a firm dough, but not dry.

Turn dough onto a floured surface. Knead until smooth, about 3 minutes. Shape into a round loaf. Score the top with a deep cross-hatch pattern. Place on baking sheet. Bake for 35 to 40 minutes or until a toothpick inserted in the center comes out clean.

This is good with 1-1/2 cups of raisins or currants or both with cinnamon. Soak the raisins in very hot water for a little while until soft and plump. Drain and press out extra water not too rough just get most of it out. Add your favorite alcoholic treat to the raisins-cognac, sherry, whisky, amaretto. Let stand for 15-20 minutes. Drain excess liquid-they can be wet. Add soaked raisins before the buttermilk and mix into the flour till raisins are coated. Cinnamon can be added -1 tablespoon or to taste or sprinkled liberally over the loaves before baking.

NOTE: the essence of soda bread is fast work -have everything ready.

 

IRISH DARK SODA BREAD   Back to Top

3 cups all purpose flour
2 cups whole wheat flour
2 teaspoons baking soda
1 tablespoon baking powder
2 tablespoons brown sugar
2-1/4 cups buttermilk.

Add all of the dry ingredients in a large bowl and mix very well. Pour all of the buttermilk into the bowl at once and stir using a wooden spoon just until a soft dough is formed. Do not try to make it smooth at this point. Pour the contents of the bowl out onto a plastic counter and knead for a minute into two portions and shape each into a round loaf pressing the top down a bit to just barely flatten it. Place the loaves on a large ungreased baking sheet. Sprinkle some additional flour on the top of each loaf and using a sharp paring knife make the sign of the Cross in slashes on the top of each. Allow the loaves to rest for 10 minutes and then bake on the middle rack of the oven for 45 minutes at 400 degrees till brown and crunchy.

 

DROP SCONES FOR HIGH TEA   Back to Top

2 cups plain flour
1 level teaspoon cream of tartar
1/2 teaspoon bicarbonate of soda
pinch of salt
1level tablespoon caster sugar
1 level tablespoon golden syrup
1 egg
1/4 pint milk

Sieve the flour, raising agents and salt into a bowl. Add the sugar Beat in the syrup the egg and milk to form a smooth fairly thick batter. Have ready a heated lightly greased girdle or thick frying pan. Drop in desert spoonfuls of the mixture and cook over a moderate heat until bubbles appear all over. Turn and cook on the other side. Remove and place in a cloth until ready for use. Serve them spread with butter and heather honey or bramble jelly. Makes 15.

 

DROP SCONES   Back to Top

8 ounces flour
1/2 teaspoon salt
2 teaspoons cream of tartar
1 teaspoon soda
2 tablespoons caster sugar or 1 tablespoon sugar and 1 tablespoon golden syrup
2 large eggs
1/2 pint milk.

Sift together the dry ingredients, Make a well in the center and add sugar syrup and eggs. Gradually add the milk then beat well to make a thick smooth batter. Heat the griddle or frying pan with fat and dot dessert spoons of the mixture onto the smoking surface. When bubbles start o rise in the surface and the pancakes are brown underneath flip them over then cook for a few seconds on the other side. Keep warm in a low oven wrapped in a clean tea towel until the pancakes are ready then serve warm with butter and jam. Makes about 30 scones.

 

FADGE    Back to Top
(Potato Bread)

2 pounds Unpeeled "old" potatoes
1 Egg, beaten
1/2 Stick butter
3 Tablespoons Flour
1-1/2 Tablespoon Chopped parsley
1-1/2 Tablespoon Chopped chives
1-1/2 Tablespoon Chopped lemon thyme (these three mixed, opt)
Creamy milk
Salt
Freshly ground pepper
Seasoned flour
Bacon fat or butter for frying

Boil the potatoes in their jackets, pull off the skins and mash straight away. Add the egg, butter, flour and herbs (if using) and mix well. Season with plenty of salt and pepper, adding a few drops of creamy milk if the mixture is too stiff.

Shape into a 1-inch round and then cut into eight pieces. Dip in seasoned flour.

Bake on a griddle over an open fire or fry in bacon fat or melted butter on a gentle heat. Cook the fadge until crusty and golden on one side, then flip over and cook on the other side (about 4 to 5 minutes on each side).

Serve on its own on hot plates with a blob of butter melting on top.

 

IRISH FARMER'S LOAF   Back to Top

8 ounces Flour
4 ounces Sugar
8 ounces Mixed dried fruit
1/2 Grated rind of a lemon
2 Tablespoons Butter
1/2 teaspoon Salt
2 teaspoons Baking powder
1 pinch Baking soda
1 egg, beaten
1-1/4 cups Buttermilk

Mix the flour, sugar, fruit, lemon rind, butter, baking powder and soda. Add the beaten egg and the buttermilk to make a nice soft dough; beat well and pour into 2-pound loaf pan. (spray with oil or coat with butter) Bake at 300 F for 1 hour, or until it is firm.

 

FARMHOUSE SCONES   Back to Top

8 ounces sifted self-raising flour (225 grams)
1-1/2 ounces butter (or margarine) at room temperature (40 grams)
1-1/2 tablespoons caster sugar
1/4 pint milk (150 milliliters)
Pinch of salt
A little extra flour

Pre-heat oven to 425F/22C or gas mark 7.

The traditional "rubbing in method" is the usual way of making these scones but I have found that they turn out much lighter if a food processor is used. The secret for success is to handle the mixture as little as possible.

Put the sifted flour and butter into the bowl of your processor. Whiz for a couple of seconds till the mixture resembles fine breadcrumbs. Next add sugar and salt and whiz for a couple of seconds more. Now drizzle in about half of the milk and give it another whiz. Slowly add some more milk until the mixture comes together in a ball of soft but not sticky dough. Be careful as this will happen suddenly and you don't want to over-wet the mixture.

Turn the dough out onto a floured pastry board and roll it out to a thickness of not less than 1/2 to 3/4-inch/2-cm. using a slightly floured rolling pin. Cut scones out using a 1-1/2 to 2-inch (4 or 5-cm.) pastry cutter. Go straight through the pastry with the cutter don't twist it as the scones will turn out a peculiar shape! Cut out as many scone shapes as possible then knead the remaining dough trimmings together again and repeat until it is all used up.

Place the scones on a greased pastry sheet, dust each one with a little extra flour and bake near the top of the oven for 12 to 15 minutes. When cooked the scones will have turned a crisp golden brown. Cool on a wire rack and eat while still slightly warm, still crisp on the outside and soft and light inside.

NOTE: Scones should always be eaten as soon as possible as they can go stale very quickly.

 

FLAKEMEAL CRUNCHIES   Back to Top

175 grams / 6 ounces flour
1 teaspoon baking soda
1 teaspoon baking powder
175 grams/ 6 ounces caster sugar
110 grams/ 4 ounces butter
110 grams/ 4 ounces white pastry fat
1 egg
110 grams/ 4 ounces rolled oats (flake meal)
50 grams/ 2 ounces wheat biscuits (Weetabix), crushed
50 grams/ 2 ounces corn flakes, roughly crushed
50 grams/ 2 ounces coconut
80 grams/ 3 ounces demerara sugar

Preheat oven to gas mark 4/ 180C/ 350F, and grease two baking trays.

Sift flour, baking soda and baking powder together. Cream together caster sugar, butter and pastry fat. Add egg and mix well, then fold in flour mixture, cereals and coconut. Shape into balls the size of a large walnut, and roll each in demerara sugar. Flatten into rounds, place on baking trays and bake for 20 to 25 minutes until golden brown. Makes 30

NOTE: This is an updated version of the ever-popular oat biscuit. The special crunch comes from the inspired addition of a coating of demerara sugar.

 

FRUIT SCONES   Back to Top

3/4 pound Flour
1 teaspoon Baking powder
3/4 teaspoon Salt
3 tablespoons Margarine or other fat
2/3 cup Milk (roughly)
1/4 pound Raisins, sultanas or currants, or a mixture of all three

Sift together flour, salt and baking powder. Cut in the shortening. Mix in the milk to make a soft dough. When kneaded, rolled and cut out. Bake 12 to 15 minutes in a hot oven (450F). Yield: 6 servings

 

FRUITED WHEATEN SCONES   Back to Top

2 cups whole wheat flour
2 cups all purpose flour
1/4 cup granulated sugar
3 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
1/4 cup margarine
1 cup raisins, currants or chopped dates
1 egg
1 cup buttermilk

The whole meal flours in Ireland are coarser than we get in the U.S. To come close to the texture of the Irish flours I buy rolled wheat and blenderize it until it looks like coarse flour. Or you can just buy the coarsest flour you can find (such as Stone-Burh Whole Wheat Flour).

Mix the dry ingredients together in a large bowl. Cut in margarine with pastry blender, until texture of corn meal. Add the fruit and stir. Beat egg in separate bowl, add buttermilk. Add liquids to flours, stirring with a fork. Turn out on a floured surface and knead a few times. Roll or pat to a thickness of 1 inch. Cut with a 3-inch circular cutter and place 2 inches apart on a baking sheet. Bake at 425 degrees for 12 to 15 minutes.

 

GINGERBREAD LOAF   Back to Top

6 ounces Flour
3 ounces Rice flour
2 ounces Treacle (by weight)
2 ounces Butter
2 ounces Ground almonds
1/4 pound Raisins
2 ounces Candied peel
1/2 teaspoon Ground ginger
1 Egg
3 tablespoons Sour milk or sour cream
1/2 teaspoon Bread soda

Sift flour with soda and ginger, mix with rice flour and rub in the butter. Stir in ground almonds, halved raisins and sliced peel. Mix treacle with milk or sour cream and well-beaten egg, and mix with the dry ingredients. Turn into a well-buttered pan and bake 1-1/4 hours in a moderate oven (375F). Yield: 5 servings

 

GINGERBREAD SCONES   Back to Top

1/3 cup Milk
1/3 light molasses
2 cups all purpose flour
2 teaspoons baking powder
1/4 teaspoon baking soda
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1/4 teaspoon ground cloves
7 tablespoons cold unsalted butter cut up

Heat oven to 425. Measure milk in glass cup measure add molasses to the 2/3 cup mark and stir to blend. Mix dry ingredients in large bowl add butter and cut in with a pastry blender or rub in with your fingers until mixture looks like fine granules. Stir in milk mixture and add. Stir with fork to form a smooth rather soft dough. Turn out dough onto a lightly floured surface and give 10- 12 kneads. Cut dough in half. Knead each half briefly into a ball, turn smooth side up and place on an ungreased cookie sheet. Pat each piece of dough into a 5 inch circle cut into 6-8 wedges leave sides touching. Bake about 10 minutes or until medium brown. Do not over bake. Cool loosely wrapped in a cloth on a wire rack.

 

GINGERBREAD   Back to Top

250 grams butter
1/2 cup Demerara sugar
1/2 cup treacle
1/2 cup golden syrup
1 cup water
1 cup sultanas
2 teaspoons bicarbonate of soda
2 tablespoons boiling water, extra
2 eggs, lightly beaten
3-1/2 cups plain flour
1 tablespoon ground ginger
2 teaspoons ground allspice
1/2 teaspoon salt

Preheat oven to 180 C. Brush a deep, 20 x 30-cm. rectangular tin with melted butter or oil, line base and sides with paper; grease paper.

Place butter, sugar, treacle, syrup and water in a large ban. Cook over a low heat until butter melts and sugar dissolves, add sultanas and cool slightly. Blend bicarbonate of soda with extra water, add to butter mixture with lightly beaten eggs.

Sift flour, ground ginger, allspice and salt into a large bowl. Make a well in the center and pour in butter mixture, stir until ingredients are just combined and moistened. Spoon into prepared tin and bake for 30 minutes, or until gingerbread is cooked. Serve warm with whipped cream; or cold, dusted with icing sugar; or serve with butter.

Hint: Ginger is a favorite spice for cakes in Ireland. Lemon Icing dresses up Gingerbread for special occasions. For a quick and easy Lemon Icing sift one cup of icing sugar into a bowl that is standing in hot water. Add 2 tablespoons of lemon juice and stir until mixture is smooth.

 

 

IRISH HERB SCONES   Back to Top

1/2 pound Mealy potatoes
4 tablespoons Flour
1/4 teaspoon Salt
4 tablespoons Oil
2 tablespoons Chopped parsley
1/2 teaspoon Dried dill
1/4 teaspoon Savory
1/4 teaspoon Marjoram
1/4 teaspoon Powdered sage
Oil for frying

Boil or bake the potatoes, then pass through a food mill. Mix the flour, salt, oil & herbs with the potatoes. On a floured board, roll this dough to a thickness of about 1/4-inch. Cut into triangles 3 or 4 inches wide. Fry in very hot oil on both sides until light golden.

Per serving: 2390 Calories; 219 grams Fat (82% calories from fat); 13 grams Protein; 97 grams Carbohydrate; 0 milligrams Cholesterol; 145 milligrams Sodium

 

JAM SCONES   Back to Top

3/4 pound Flour
1 teaspoon Baking powder
3/4 teaspoon Salt
3 tablespoons Margarine or other fat
2/3 cup Milk (roughly)

Sift together flour, salt and baking powder. Cut in the shortening. Mix in the milk to make a soft dough. When kneaded, roll 1/4-inch thick. Cut into 3-inch rounds with floured cutter. Place a teaspoon of any jam in center, fold over, press edges together tightly, brush the tops with milk or beaten egg, and bake 10 to12 minutes in hot oven (450F). Yield: 6 servings.

 

OAT BREAD   Back to Top

8 ounces regular oatmeal (not instant)
1-1/2 cups buttermilk
2 teaspoons baking powder
1/4 teaspoon salt
1/2 to 1 cup flour
2 tablespoons melted butter

In a cool place, soak oatmeal overnight in buttermilk, making sure milk covers oats. Next day, add baking powder, salt and some of the flour. Mix well with wooden spoon or fork, continually adding flour until dough is sticky. Place dough on greased baking sheet or in round bread pan, forming a round loaf; brush with melted butter. Bake 30 minutes at 325 to 350 degrees. When toothpick put into center comes out clean, it's ready. If needed, bake 10 minutes longer, or till pick comes out clean. Makes 1 loaf.

 

PLAIN SCONES   Back to Top

8 ounces plain flour
2 ounces butter
2 level tablespoons sugar
1 level teaspoon bicarbonate of soda
2 level teaspoons cream of tartar
milk
pinch salt

Sieve flour and mix together all dry ingredients. Rub in margarine and mix to a soft dough with milk. Roll out and cut into rounds or shape into two rounds, flatten out with palm of hand and cut into four, making small triangular scones. Place on a greased and floured baking tin and brush over with egg or milk if liked. Vary by adding sultanas to the above ingredients. Bake at 450 degrees for 10 to 15 minutes.

To make a savory cheese scone, omit sugar and add 2 to 3 ounces finely grated cheese and seasoning. For whole meal scones, use half and half whole meal and plain white flour and omit sugar.

 

POTATO BREAD 1   Back to Top

225grams/ 8 ounces warm cooked potato
1/2 teaspoon salt
25 grams/ 1 ounce butter, melted
50 grams/ 2 ounces plain flour

Mash potatoes well. Add salt and butter, then work in enough flour to make a pliable dough. Divide the dough in two and roll out on a floured surface to form two circles 22cm / 9 inch in diameter and 1/2cm/ 1/4 inch in thickness. Cut each circle into quarters and bake on a hot griddle or pan for about 5 minutes or until browned on both sides. Some people like to grease the baking surface, while others prefer a light dusting of flour for a drier effect. Makes 8

NOTE: Also known as fadge or potato cake, this is delicious hot from the griddle or pan with melted butter and a sprinkling of sugar. It is also a much-loved part of a traditional breakfast.

 

IRISH POTATO BREAD 2   Back to Top

3 medium Potatoes, peeled and cubed
1/4 cup Butter or Margarine
1/3 cup Milk
1/2 teaspoon Salt
1 cup Flour
1/2 teaspoon Baking Powder

Preheat oven to 350oF. Cook potatoes and mash. Combine with butter, milk and
salt. Blend until fluffy. Add flour and baking powder, stir until smooth.
Spread mixture on an ungreased cookie sheet. Form a 10-inch circle about 1 inch thick. Bake 25-30 minutes or lightly brown. Cool slightly and cut into wedges.

 

 

 

SHALOM FROM SPIKE & JAMIE

 


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