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Recipe: Irish herbed drop scones

DARA MCBRIDE

IrishCentral.com Staff Writer

Published Friday, October 16, 2009, 2:03 PM

Updated Wednesday, January 20, 2010, 4:11 PM

Read more: Culture and Lifestyle, Food and Cooking, Recipes

Scones: These are perfect with soup or dinner and will whet your appetite without ending it.

Irish Herbed Drop Scones:

Serves: 8

3/4-cup all-purpose flour

1-teaspoon salt

1-teaspoon baking powder

2 tablespoons milk

2 eggs

1/4 cup melted butter

1 tablespoon chopped mixed fresh herbs, such as parsley, basil, and rosemary

4 tablespoons safflower oil

Method

Sift together the flour, salt, and baking powder.

Blend in milk, eggs, butter, and herbs.

Pass this batter through a fine-mesh strainer into a small bowl. Refrigerate, covered with plastic wrap, I0 minutes.

Heat the safflower oil in a heavy-bottomed pan. Pour a tablespoon of batter onto the pan. Cook on both sides, about 30-40 seconds per side or golden brown.

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Posted by MotherIrish on Jan 22, 2010, 10:04 AM EST

Forgot to say how hot the oil should be. At the point of just smoking? 350 degrees? How much beating needs to be done? 1 min- 2 min-. Bit slack on the directions although this sounds like a good scone.

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Posted by LouGuyt on Jan 22, 2010, 09:58 AM EST

It would be very nice if the recipes were set so that they could be printed on only one page.

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Soda bread is one of the most popular types of Irish food. In soda bread, baking soda is used for leavening instead of yeast. Soda bread is traditionally made up of flour, bread soda, salt, and buttermilk. Other possible ingredients are raisins, egg or various forms of nuts. Soda bread can dry out quickly and is typically good for two to three days; it is best served warm or toasted. Irish food features other traditional bread as well such as blaa, which is a doughy, white bread bun. Blaa is a versatile Irish food, since it may be eaten at breakfast with butter (the usual form) or at other times of the day with a wide range of fillings, such as ham. Another traditional Irish food is boxty, a potato pancake. There are many versions of boxty, but all contain raw potatoes that have been finely grated. The most popular version uses flour, baking soda and buttermilk, and sometimes an egg. Almost all versions of boxty are served fried. Historically, the potato has been very important to Irish food, since it came to be the main crop of the poor, which meant that if there was a bad harvest, the poor would not have enough to eat. Potato blight caused the Great Irish Famine of the late 1840s. Some Irish food is meant to be eaten for dessert. Goody is made by boiling bread in milk with sugar and spices. Goody is eaten on St. John’s Eve, which occurs around the time of the summer solstice. In recent years, shellfish dishes have become a bigger part of Irish food. An oyster festival is held in Galway every year. One example of an Irish shellfish dish is Dublin Lawyer, which is lobster cooked in whiskey and cream. In recent years, Irish food has also come to include fresh vegetables and handmade cheeses. These days, Irish beer no longer necessarily means Guinness, since 63% of the beer now sold in Ireland is lager. Stout, including Guinness stout, accounts for 32%, while ale makes up the remaining 5% of Irish beer. At the beginning of the nineteenth century, Irish beer was made at over 200 breweries in Ireland. Today, there are about twelve breweries. Irish beer historically did not have hops, since hops are not native to Ireland. The famous Irish beer Guinness stout is made from water, malt, barley, hops and brewer’s yeast. Guinness gets its dark color and taste by flaking some of the barley, Flaking means steaming and rolling. The color of Guinness is a dark shade of ruby. This Irish beer claims to have fewer calories than skim milk or orange juice. Guiness was stronger in the nineteenth century. Another Irish beer is Harp Lager. Harp was first produced in 1960. One of Harp’s advertising slogans was “Harp stays sharp.” Smithwick’s is Irish beer in the red ale style. The original brewery for Smithwick’s was on the site of a Franciscan abbey where monks had brewed ale since the 14th century. One variation of this Irish beer is Smithwick’s Draught, which has a ruby red tone with a stable, slightly thin head. Smithwick’s Draught is produced using hops and special roasted, malted barley. Its texture is smooth and refined, with a bitter and complex finish. Another variation of this Irish beer is Kilkenny Cream Ale, which is similar to Smithwick’s Draught, but with a stronger, more bitter taste and a cream head reminiscent of Guinness.

Recipe: Irish herbed drop scones

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