Hello! Welcome to Ivory Pumpkin. Here you'll find snippets of things that I like and, hopefully soon, of things that I've created. Please stay awhile and browse.

Tuesday, March 17, 2015

Tea on Tuesday

Time for Tea!

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.


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