High-SocieTea
"Where the Art and Elegance of Taking Tea is Treasured"
The luck o’ the Irish and all Irish eyes will be smiling at you when you serve these sumptuously rich Irish scones. So . . . "Wishing you a rainbow for sunlight after showers, miles and miles of Irish smiles for golden happy hours, shamrocks at your doorway for luck and laughter too, and a host of friends that never ends each day your whole life through." 1/4 cup plus 1-1/2 tablespoons butter, softened
"Blarney Stone Scone"
1/2 cup sugar
3/4 teaspoon vanilla extract
1-1/2 cups cake flour
1-1/4 cups bread flour
2-1/2 teaspoons baking powder
1/2 cup dried currants
1 cup heavy cream
2 tablespoons heavy cream
1 teaspoon cinnamon
1 tablespoon sugar
Preheat oven to 350 degrees. Line a baking sheet with parchment paper.
In a medium bowl, combine butter, 1/2 cup sugar and vanilla extract with an electric mixer on medium speed. Beat for 5 minutes.
In a separate medium bowl, sift together cake flour, bread flour and baking powder. Fold in currants.
Using an electric mixer on low speed, mix together half the flour mixture and the butter mixture. Add in 1 cup heavy cream and mix well. Add in remaining flour mixture and mix well.
On a lightly floured surface, roll out the dough to 3/4" thickness. Using a 3" shamrock-shaped cutter (or cut out shamrock shapes freehand with a knife), cut out scones and place on prepared baking sheet. Brush scones with 2 tablespoons heavy cream. Sprinkle with cinnamon and 1 tablespoon sugar. Bake 18 minutes.
Gather your friends and family, put out a plate laden with these Blarney Stone Scones and serve up a pot of Barry’s Irish Breakfast Tea, a rich black tea hearty enough to call your Afternoon Tea table home. You’ll be surrounded by the Luck o’ the Irish with this winning recipe!
