Tuesday, May 10, 2011

The Lean Mean Bean Goes Green - Vanilla Bean Irish Scones

I need to apologize to all those who are subscribed via email.  Sorry for the second email.  Blogger has been having some severe issues over the last couple of days.  In the process, they "lost" this entry, so I have to re-post it.....  

I have already talked about my favorite scones, being the Cream Scones, but there are many other methods to scone manufacturing. One of my second favorites (OK, let's face it, I love ALL scones) is what I have always considered the “Irish” method. Just like the famous Irish Soda Bread, so too can scones be made in the same way. This usually involves some buttermilk, which always helps to provide a very tender crumb, just as it does when added to a cake recipe.

I will warn you though, since Baking Soda begins to react as soon as it gets wet, unlike Baking Powder, you need to work fast to get these into the oven shortly after adding said Buttermilk, or you will loose some of your leavening. It's OK, once they are baked you can kick back and relax from the flurry of activity; preferably with a warm Soda Scone in your hand, lavishly adorn with rich Crème Fraîche or Devon Cream. ;)

Vanilla Bean Irish Soda Scones

2 3/4 cups (14 oz) (400g) AP Flour
1/2 cup (2 1/2 oz) (75g ) Granulated Sugar
1 tsp Baking Soda
1 tsp Cream of Tarter
3/4 tsp Kosher Salt
12 TB (6 oz) (170g) cold Unsalted Butter
1 cup (8 oz) (235 ml) Buttermilk plus a little extra for brushing
1 Vanilla Bean scraped of it's caviar

Preheat oven to 425 F (220C) (gas mark 7) and line a baking sheet with parchment paper or a silpat.
Mix AP Flour, Sugar, Baking Soda, Cream of Tarter and Kosher Salt in a bowl.

Cut butter into small pieces and add to the bowl.

Cut the butter into the flour mixture until they are pea-sized.

Split the Vanilla Bean and scrape out the caviar.

Mix the Buttermilk with Vanilla Bean Caviar until you have a uniformly speckled mix.

Pour the Vanilla/Buttermilk over the flour mixture.

Gently mix them together until it forms a soft and sticky dough.

Knead briefly in the bowl until a soft dough forms, then divide the dough in half.

Place a piece of dough on a well floured surface and roll to a thickness of about 1-inch.

Dip a 2-1/2 inch round fluted cutter in flour and cut out the scones by pushing down quickly without twisting.

Cut out the rest of the dough by gathering the trimmings lightly then patting to 1 inch thick again.

Place in the baking sheet and brush lightly with a little Buttermilk.

Bake for 10-12 minutes or until well risen and golden.

Cool on a wire rack.

Split in half and serve with Devon Cream or Crème Fraîche.


1 comment:

Patti T. said...

I could sink my teeth into a couple of these, mmmmmm.