Cecelia Gannon of Donaghadee has long been know for her famous scones. Scones are an essential part of Irish tea-time. They are not the heavy, dry triangles one sees at Starbuck’s. Rather, they are always round, lightly crumbed and slightly sweet. Celia’s are a classic example of the Irish version of these wonderful treats. Her recipe is a simple and easy to remember ratio of 6, 4, 2. This recipe is a great example of how our grandmothers used to bake: Not by exacting and careful measuring but by instinct. Feel free to experiment and add in various other ingredients such as currents, orange zest, pecans, or whatever you want. Personalize the recipe and make it your own!
Cecelia’s Irish Scones
6 ounces of self-rising flour
4 ounces of butter
2 ounces of sugar
Mix together the sugar and flour. Cut in the butter until thouroughly incorporated. Mix an egg into an amount of buttermilk. Make a well in the middle of the four/butter mixture. Pour in the egg/buttermilk and using your judgment, use only enough to moisten the dry ingredients as you stir, stopping immediately when you have a ball of dough. Knead breifly. Flour a countertop lightly and roll out the dough until it is about 1 1/2 inches. Using a round biscuit cutter, cut out the scones and place on cookie sheet lined with silpat or parchment paper. Brush top with a beaten egg if you wish. Bake at 375 degrees for approximately 15 minutes. Serve with clotted or whipped cream and jam.