This came to us via one of those daily emails from Epicurious – linked through its use of Irish butter to St. Patrick’s Day. We made it the weekend after that green & Celtic celebration, and it was the perfect way to enjoy a rainy Sunday brunch with scrambled eggs & chives.
To make about 4 large scones you’ll need 1/2 cup whole milk, 3 Tbs brown sugar, 1/2 tsp salt, 1-1/2 cups flour, 1-1/4 tsp baking powder, 1/2 cup (1 stick) unsalted butter (we used good Irish butter, Kerry Gold, in honor of the Holiday), and 1/4-1/2 cup dried cranberries.
Preheat the oven to 425.
In a small bowl place the milk, sugar and salt and whisk together well until the salt and the sugar are fully dissolved. Set aside.
In another small bowl toss together the flour and the baking powder, mixing together well. Cut about 5 Tbs of the butter into small 1/2″ squares and then mix, pinch, and combine the butter into the flour/baking powder mix with your hands until it is a consistent, small granular mixture.
Add the milk/sugar mixture to the flour/butter mixture and combine well with a large spoon.
On a floured, flat surface (with floured hands & roller) roll out the dough into a flat, 1/4-1/2″ thick sheet about 6″ wide and 8-10″ long.
In a small pan on the stovetop, or in a microwave, gently soften another 1Tbsp of butter to just below room temperature (it will happen quickly, about 10-20 sec) so it is soft but not entirely melted. Spread the butter over the top of the dough sheet, covering it all. Spread the dried cranberries over the entire, now buttered dough surface.
On the long side, fold the left 1/3 and the right 1/3 of the sheet into the middle 1/3. Then fold the whole thing in half again, in the opposite direction. Roll out gently into a 1/2-3/4″ sheet and cut into 4 squares.
Place on a well greased baking tray and bake in the oven for about 25 mins until golden. It will rise in layers.
Serve warm with (even more) butter. Yum.