Rory's Irish Scones
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.
Preheat oven to 400°.
4 cups white flour
1/2 heaping teaspoon baking soda
1 teaspoon salt
1/2 heaping teaspoon sugar
Sift ingredients into a large mixing bowl.
2 cups buttermilk
Make a well in the center of the dry mixture and add buttermilk.
Mix together by hand until thoroughly combined (be careful not to overwork the dough, as this causes toughness).
Turn out dough onto a well-floured surface and form into a large rectangle about 1 inch thick.
Using a rolling pin and extra flour as needed, roll rectangle into a ¾ inch thickness.
Using a sharp knife, cut dough into nine strips about 1 inch wide, then cut each of the strips into six 1-inch squares.
Lightly flour a large sheet pan and arrange the dough squares in nine rows of six, just barely touching.
Bake for 10 minutes, rotate the tray, and bake for 10 more minutes. (If you use a convection oven, bake for 1o minutes, rotate the tray, and bake for 7 minutes more.)
Serve Rory’s Irish Scones with our soups, salads, or main courses; they are perfect anytime.