Scones had me on my first morning in Ireland. Rainy and cold, the strong tea and homemade scones at the Bed & Breakfast warmed us as we enjoyed the hospitality. And they were everywhere from that day forward. Every morning they graced the breakfast table at these Irish B&Bs. Every afternoon they could be ordered from the pub as we traveled the country.
That was years ago now, but I am still very passionate about scones. I can pass on the cookies and the muffins and the quick breads (if I must), but put a good scone in front of me and I’m afraid I go weak.
This recipe involves two of my favorite foods – scones and milk kefir. If I can finish perfecting my recipe for long-soaked scones then I will have achieved the only thing that could have improved upon these delicious, slightly sweet biscuits.
- 2 cups flour (soft wheat or spelt is best)
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 4 tablespoons cold butter
- 1/4 cup granulated sweetener
- 1/2 cup kefir
Preheat oven to 425°F.
In a medium bowl whisk together flour, baking powder, and salt. Cut butter into chunks and cut into flour using fingers or a pastry cutter until the size of small peas.
Add sugar and slowly mix in kefir until a dough forms. You want it to just hold together and not be too sticky. Knead briefly to bring the dough together and turn out onto a floured surface.
Roll out into a 1.5-inch thick round or rectangle. Use a 2-inch biscuit cutter to cut out the scones and transfer to a baking sheet. Knead together scraps and cut into more scones until all of the dough is used up.
Bake in preheated oven for 10 to 15 minutes. Transfer to a cooling rack and serve warm with butter, clotted or whipped cream, and jam.