One thing that they know how to do good...is eat! Since it is so cold, their meals are big and hearty and heavy on the belly! Oh and yes, I had black pudding, white pudding and haggis...and it was to die for!
So, with all that said...I am going to try to re-create some of the dishes I had there to the best of my ability, as long as it does not turn into a big disaster. Today's experiment was how to make scones. As some of you may know, this is the typical pastry served with English tea together with clotted cream. I had this at Ashford Castle which dates back to the 1200's. Their tea service is a show in itself and everything was just perfect not to mention the explosion of flavors in your mouth that the scones caused...hmm hmm hmm!
Below is a picture of the castle and of the tea service:
Along with the scone recipe, I also made banana nut muffins since I had all the ingredients at hand. Both came out delish, and I hope that when you make it, it's as fun for you guys as it was for me. Enjoy!!
Scones (makes 8) unless you cut them smaller and multiply them!
What you need:
3 cups of flour
5 tbsp of sugar
1 tbsp + 1 tsp of baking powder
1/2 tsp salt
1 cup of cold butter diced*
1 1/4 cups of heavy cream
1 cup of dried cranberries, cherries or apricots**
*1 cup = 16 oz of cold butter = 2 sticks of butter
**soak the dried fruits in hot water for at least 20 minutes so they get plump and juicy. Drain, and sprinkle with flour, this will prevent them from sinking to the bottom of the scone.
How to make:
Preheat oven to 350 F. In one bowl, whisk the flour, sugar, baking powder, and salt. Place the diced cold butter on top of the flour and cut through with a pastry cutter until mixed (do not over work the dough). Add the milk and stir gently until there is no loose flour. Sprinkle the dried fruit and mix for about 1 minute.
Dump the dough on a clean surface, sprinkle with flour so it is easy to handle. Make into a square of about 3/4 inch thick (this is up to you, depending on how big or small you want them). Cut into wedges and place on baking sheet. Bake for about 30 minutes until pale brown.
Banana Nut Muffins (makes 12)
What you need:
1/4 cup plus 2 tbsp butter, melted
2 ripe bananas
2 cups flour
1/2 tsp salt
1/2 tsp baking soda
1/2 tsp baking powder
2 eggs, + 2 egg whites
1/2 cup granulated sugar
1/2 cup brown sugar
2/3 cup toasted and coarsely chopped walnuts*
*Toasting walnuts: place in small pan without any oil on med high heat. stir gently several times until you begin to smell toasty yummy goodness! Set aside.
How to make:
Preheat oven to 350 F. Make sure you butter the muffin tin if you are not using cups.
Mash the bananas and set aside. In a large bowl, whisk together the flour, salt, baking soda and powder. In another bowl, combine the butter, eggs, egg whites, granulated sugar and brown sugar, then pour this mixture into the flour bowl. Add the nuts and bananas and gently fold everything together. Use an ice cream scoop to put the mixture into the muffin tin. Bake for about 25 minutes, or until a toothpick comes out clean. Allow to cool before serving.
