Simon Pearce Blog
Meet Simon Pearce at three very special signing events
To commence the holiday season, Simon is making three special appearances to interact with customers and hand sign pieces of his glass collection.
Friday, November 8, 11am-3pm
Simon Pearce Greenwich | 125 E. Putnam Avenue | Greenwich, Connecticut 06830 | 203 861 0780
Saturday, November 9, 11am-3pm
Simon Pearce, Westport | 170 Main Street | Westport, CT 06880 | 203 226 2353
Saturday, November 30, 11am-3pm
The Mill in Quechee, Vermont | 1760 Quechee Main Street | Quechee, VT 05059 | 802 295 2711
For more information or to pre-order please call the store directly.
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Rory’s Irish Scones
Makes 54 small scones
Our friends Darina and Tim Allen own and operate the esteemed Ballymaloe Cookery School in Shanagarry, Ireland. This recipe is by Darina’s brother, chef Rory O’Connell. Making these scones may seem challenging, but in reality they are quick and easy to prepare and bake. At our restaurant, we use King Arthur Unbleached Bread Flour. The dough should be light, fluffy, and springy to the touch, like a marshmallow. The dough squares should be placed separately on a baking sheet; when they are baked, they will combine. Take them off the sheet in sections and lightly separate them to allow the sides of the scones to remain soft.