This is such a creative and talented group of bloggers that I knew there would be tons of new recipe ideas for our readers in plenty of time for the big event on Friday.
To my knowledge, there is not a drop of Irish in my bloodline but I still celebrate St. Patrick's Day each year. I put on my green, I make corned beef and cabbage and I drink green beer. I also have been known to throw a dinner party or two.
I found a recipe for Butterscotch Drop Scones at Epicurious.com that I adapted for today's event. Scones are definitely perfect for celebrating St. Pat's Day but I didn't want the sweetness of butterscotch. I know that currants are also popular in Ireland so I decided to add them to the dough. I loved the fact that these are drop biscuits instead of the normal rolling and shaping of the dough.
This recipe was not only easy and quick but the scones turned out absolutely perfect. Flaky and light with a beautiful crumb. The currants added texture and a touch of sweetness to the scones. These were served as part of a brunch buffet but would work equally as well for dinner and they make great snacks during the week as well. I slathered mine with a blueberry and lemon jam that our son, Anthony, had made and gifted to us. It was soooooooo good.
#BreadBakers is a group of bread loving bakers who get together once a month to bake bread with a common ingredient or theme. You can see all our of lovely bread by following our Pinterest board right here. Links are also updated after each event on the #BreadBakers home page.
We take turns hosting each month and choosing the theme/ingredient. If you are a food blogger and would like to join us, just send Stacy an email with your blog URL to email@example.com.
You will be able to see what the others were inspired to create by scrolling past my recipe. I have my eye on a couple of these.....eeeny meeny miney moe....how will I ever decide? Luckily there is no rule that says I can only eat these great breads on St. Pat's Day.
Currant Drop Scones
adapted from Epicurious
2 c. flour
1/3 c. packed brown sugar
1 T. baking powder
3/4 t. salt
1 stick cold butter, diced
1 c. dried currants
1/2 c. half and half
Sift together the flour, sugar, baking powder and salt in a medium bowl. Add the diced butter and rub in with your fingertips until a coarse meal is formed. Mix in the currants. Whisk together the half and half and egg in a 2 c. measuring cup. Pour a little at a time into the flour mixture, stirring after each addition with a fork, until the dough clumps together and is moist.
Drop dough by 1/4 cupfuls onto an ungreased baking sheet leaving an inch or so between scones. Bake in a preheated 400* oven for 15-20 minutes, until golden brown and a skewer inserted in the center removes cleanly. Print Recipe
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