May 30th is National Scone Day and there are plenty of Wisconsin innkeepers who’ve mastered the scone. To celebrate the day, why not try this recipe for Irish Scones from Stagecoach Inn in Cedarburg.
Irish Scones 2 cups flour 1 tablespoon baking powder 1 teaspoon baking soda Pinch of salt ¼ cup sugar 6 tablespoons cold unsalted butter 1/3 cup dried fruit (raisins, currants, craisin, apricot, cherry) 1 large egg plus enough low-fat milk to make ¾ cup Raw sugar, optional*
Sift dry ingredients, stir in sugar. Cut butter into small pieces and blend it with dry ingredients to create crumbly mix. Add dried fruit. In a glass measuring cup, mix egg and milk and reserve 2 tablespoons to glaze scones. Add rest to mix, mixing just enough to create a dough mixture that can be pressed into a ball. Pat dough into a circle. On a floured board, roll or pat out scone dough about 1” thick. Dust a round 2” cookie cutter with flour and cut dough into rounds. Pat trimmings into a ball, roll out again and cut more scones. Place scones on a large greased baking sheet. Brush remaining glaze on scones, or top with raw sugar*. Preheat oven to 350 degrees. Place scones in middle of preheated oven and bake about 18 minutes or until they are golden brown and rim to the touch. Serve hot with fruit spreads. Makes 12 scones.