my grandma came to U.S. from Dublin and made the best scones, unfortunatly, receipe went with her whenshe d

Question

i know she used buttermilk and raisins

Answer 1

2 cups Flour
1/2 teaspoon Salt
3 teaspoons Baking powder
2 tablespoons Sugar
1/4 cup Cold butter
1/2 cup Raisins *
1/2 cup Half and half or cream
1 Egg -- beaten

* Note: Soak raisins in hot water for 1/2 hour. Drain.

Sift the dry ingredients together. Cut the butter into the dry ingredients, using a pastry blender.

Add the drained raisins to the flour mixture. Mix the half-and-half with the beaten egg and stir into the flour mixture. Use a fork and do not overmix. It should take only a few turns to get a dough.

Divide the dough into three balls and pat each out into a 1/2-inch-thick circle. Cut each into four triangular scones.

Bake on an ungreased baking sheet at 450 degrees for about 12 minutes or until golden brown. Serve with butter and raspberry jam.

Makes 12 scones.

Answer 2

Irish Scones

INGREDIENTS:
1 cup white flour
1/2 teaspoon baking powder
4 ounces butter, softened
1/4 cup granulated sugar
1 egg, slightly beaten
1/4 cup milk (or buttermilk)
1/4 to 1/2 cup currents or raisins, optional
1/4 cup coarsely chopped walnuts, optional

PREPARATION:
Mix flour and baking powder. Add butter, blending until mixture is smooth and well mixed. Add sugar and continue to mix well. Add half the beaten egg and all of the milk. Add currents, raisins and/or walnuts, if desired.

Blend well to make a soft, somewhat sticky dough. Turn dough onto floured board and knead at least 5 minutes. Pat or roll dough into a circle about 3/4-inch thick. Cut dough into rounds and place on greased baking sheet. Brush tops of scones with remainding egg. Bake at 375° degrees for 15 to 20 minutes, or until browned.
Makes 6 scones.

Answer 3

Well, there are loads of scone receipes available , and you already know she used buttermilk and raisns. Try a few and see if you can clone it. Scones aren't that hard to make. The scones I had in Scotland weren't any better than the ones I've made at home, so experiment. ;-)

Answer 4

Buttermilk is the answer. If you cannot get any, use yoghurt, or sour some ordinary milk with creme de tartar.

Answer 5

slightly sour milk makes great scones and no sugar