Since it's St. Patrick's Day, how about some Irish Breakfast Tea? Irish Breakfast Tea has a maltier flavor than English breakfast tea due to the strong Assam component. You can read the difference between the English, Irish and Scottish teas here. I didn't even know there was a Scottish Breakfast Tea. I'll have to search out and try it.
But, today is for the Irish so let's get out our Irish Tea Set
Now we need some goodies. I went to the Kerrygold website (the company that makes Irish butter and cheese) and they have a bunch of recipes that use their butter. Click here for their full site, but here is the recipe for their Irish Scones:
1 3/4 cups (about 8 oz.) all-purpose flour
1/4 cup sugar, plus additional for sprinkling over tops
2 teaspoons baking powder
1/2 teaspoon salt
4 tablespoons (2 oz.) cold Kerrygold Pure Irish Butter, cut into pieces
1/3 cup raisins
1/2 cup whole milk
1 large egg, plus additional egg for brushing over tops
Heat oven to 425 degrees, sift together flour, 1/4 cup sugar, baking powder and salt into a large bowl. Using fingertips or pastry blender, rub or cut the butter into flour mixture to form coarse crumbs. Add raisins. whisk together mild and 1 egg. Make a well in the flour mixture; pour in milk mixture. Using a fork, stir just until a soft, moist dough is formed.
Turn dough out onto lightly floured surface; gently knead 1 or 2 times to incorporate loose pieces of dough. (Do not over knead.) Pat dough to 1 1/2 inch thickness. Using a well-floured 2 1/2 inch biscuit cutter or bottom of a glass, cut out about 6 rounds, recombining scraps as necessary. Place rounds on lightly buttered baking sheet. Brush tops with additional beaten egg; sprinkle with additional sugar.
Bake until golden brown, about 14 - 17 minutes, rotating pan halfway through baking time for a more even browning. Serve warm with more butter and jam.