Rory's Scones
Description
Serve Rory’s Irish Scones with our soups, salads, or main courses; they are perfect anytime.
Ingredients
At a glance
Restaurant Recipes
Breads
Makes
54 small scones
4 cups white flour
1/2 heaping teaspoon baking soda
1 teaspoon salt
1/2 heaping teaspoon sugar
2 cups buttermilk
Flour
1/2 heaping teaspoon baking soda
1 teaspoon salt
1/2 heaping teaspoon sugar
2 cups buttermilk
Flour
Methods/steps
Pre-heat oven to 400 degrees. Sift ingredients into a large mixing bowl.
Make a well in the center of the dry mixture and add buttermilk.
Mix together by hand until thoroughly combined (be careful not to overwork the dough, as it causes toughness)
Turn out the dough onto a well-floured surface and form into a large rectangle about 1 inch thick
Using a rolling pin and extra flour as needed, roll rectangle into a 3/4 inch thickness.
Using a sharp knife, cut dough into nine strips about 1 inch wide, then cut each of the strips into six 1 inch squares.
Lightly flour a large sheet pan and arrange the dough squares in nine rows of six, just barely touching.
Bake for 10 minutes, rotate the tray, and bake for 10 more minutes. (If you use a convection oven, bake for 10 minutes rotate the tray and bake for 7 minutes more.)
Make a well in the center of the dry mixture and add buttermilk.
Mix together by hand until thoroughly combined (be careful not to overwork the dough, as it causes toughness)
Turn out the dough onto a well-floured surface and form into a large rectangle about 1 inch thick
Using a rolling pin and extra flour as needed, roll rectangle into a 3/4 inch thickness.
Using a sharp knife, cut dough into nine strips about 1 inch wide, then cut each of the strips into six 1 inch squares.
Lightly flour a large sheet pan and arrange the dough squares in nine rows of six, just barely touching.
Bake for 10 minutes, rotate the tray, and bake for 10 more minutes. (If you use a convection oven, bake for 10 minutes rotate the tray and bake for 7 minutes more.)
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