St. Patrick's Day Delight: Traditional Irish Scones

Start your St. Patrick's Day off right with these fluffy, soft, richly flavored Traditional Irish Scones.  They are perfect with a cup of tea or for breakfast with some jam and cream!

Traditional Irish Scones 

It's all things Irish as we celebrate St. Patrick's Day later this week.  Today we are talking about a staple all over Ireland, England, and Scotland.  Scones.  Tender buttery pastries that are slightly sweet are part of the quick bread family and very similar to southern biscuits with the addition of sugar.  They are really easy to make and taste wonderful with some hot tea, or have them for breakfast with some jam, butter, or clotted or whipped cream.

All you need is 1 bowl and a few pantry ingredients to make these Traditional Irish Scones.  Why not make some this week to celebrate with.  You will love this recipe.

Enjoy!

What Ingredients do I need?

• all-purpose flour
• salt
• sugar
• baking powder
• baking soda - this is a must when using buttermilk
• butter - use Irish butter for an authentic taste
• buttermilk
• egg

Substitutions and Variations

• The addition of raisins is very popular in Ireland.

• Use regular milk instead of buttermilk.  The baking soda may be omitted if using regular milk.

Kitchen Tips and Notes

• Irish scones are usually round in shape.  Try using a 2"- 2 1/2" biscuit cutter, or just use a drinking glass to cut them.  Growing up my mom and I always used a juice glass to cut our biscuits out.  Make sure to dip whatever cutter you use in flour first.

• Typically served with strawberry or raspberry jam, butter, clotted cream, or whipped cream.

• Sift your flour in to your mixing bowl by running it through a fine mesh strainer.  This is important as it incorporates more air in to the flour and create a less dense scone.

• I almost always grate my butter in to the flour mixture rather than dice it.  It's much easier to work it in to the flour this way.

• It's easy to cut in the butter just using your fingers or use two forks or a pasty cutter.

• You don't want to handle the dough too much.  Don't knead it, just pat out the dough in to a 1" thick circle with your hands.

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Other Irish Dishes

• The BEST Shepherd's Pie - hearty and deliscious!
• Irish Soda Bread Muffins - a scrumptious variation of Irish Soda Bread
• Slow Cooker Guinness Irish Beef Stew - a real flavorful stick to your ribs stew!
• Spotted Dog - Irish Soda Bread - easy to make
• Chocolate Bailey's Milkshake - non-traditional but fun and tasty!

Traditional Irish Scones 

yield:  12 scones

2 cups all-purpose flour
1 teaspoon salt
3 tablespoons sugar
1 teaspoon baking powder
1 teaspoon baking soda
1 (1/2 cup) stick of butter, cold (Kerrygold recommended)
½ cup buttermilk
1 large egg, beaten

Preheat the oven to 425°F and line a baking sheet with parchment paper or spray it with non-stick cooking spray.

Sift together flour, salt, baking powder, and baking soda into a mixing bowl. Stir in the sugar.
Using a box grater, grate the butter in to the bowl, and using your fingertips, rub the butter into the dry ingredients, lifting it into the air as you go, until it resembles small peas sized bits.

Make a well in the center of the bowl and pour in the buttermilk and beaten egg. Gently stir the liquid into the dry ingredients until it forms a soft dough.

Transfer the dough to a lightly floured surface and pat it into a 1-inch thick circle. Using a biscuit cutter or drinking glass cut scones and transferred to the baking sheet.  Any dough scraps should be re-formed in to a 1" circle and cut again.  Continue until you have used all the dough.  Brush the tops with additional buttermilk.  Bake for 11 to 15 minutes or until the top of the scones are a beautiful golden brown. Let cool on a metal rack for 10 minutes and then serve.

Shepherd’s Pie

Savory beef with lot of veggies simmers in a heavenly savory sauce and is topped with classic creamy mashed potatoes and baked to perfection.  Hearty Shepherd's Pie to the rescue!

Shepherd's Pie

Since St. Patrick's Day is coming up this week I wanted to make a few Irish...ish items that you can make at home to celebrate the holiday with.  Today's dish is a sort of casserole that is scrumptious.  I've tried several recipes for Shepherd's Pie in the past and they all fell short, coming out bland and tasteless.  Last year I came across one that sounded really flavorful.  I made it back then and was wowed by the flavors, so I decided to make this again last night and provide you with the recipe.

This dish is not Irish by any means.  The gravy uses Italian seasonings and a bit of wine, which is a far cry from something the Irish would put in their dish.  But it works...Oh does it work!  And it's one of the tastiest Shepherd's Pie I've had, so it's definitely worth a try.  The veggies are standard, onions, carrots, and celery.  Plus some chopped up mushrooms thrown in for more meatiness.  This dish is a hearty, stick to your ribs, kind of dish.  One that you will go back for 2nds....or 3rds!  Make the full batch 'cause you are sure to want leftovers.

What Ingredients do I need?

• Ground beef
• Vegetables:  onions, carrots, celery, mushrooms, peas
• Flour
• Beef broth or stock
• Herbs:  bay leaves, thyme, and rosemary
• Garlic
• Red Wine
• Tomato Paste
• Worcestershire sauce
• Mashed Potatoes

Substitutions and Variations

• Traditional shepherd's pie uses ground lamb - feel free to use that, or turkey or even chicken would be great
• If you don't like mushrooms, leave them out.  Or you can use white button, or other mushroom for the baby bellas
• Change up the broth/stock to go along with the type of meat you are using
• Leave out the wine and use more broth if you don't want alcohol
• Substitute your favorite herbs.  Fresh stems will permeate your gravy, but you can use dried herbs if you like.
• Try different mashed potatoes, such as garlic, cheese, or baby reds for a change.

Kitchen Tips and Notes

• You need a large dish such as a 9x13 or equivalent casserole dish.
• Place your dish on a baking sheet before putting in the oven to catch any spills from the gravy bubbling up.
• You will need about 6-8 cups of mashed potatoes, so make a large batch.
• If you want browner potatoes on top, turn on the broiler for a few minutes once it's finished cooking.  
• "Finely" chop your veggies into a small dice so they cook quickly.
• Chop and measure all your ingredients before you start cooking and the dish will be done faster.

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Shepherd’s Pie


serves 6-8

1 tablespoon canola oil
1 pound ground beef
1 medium yellow onion, peeled and small diced
8 oz. baby bella mushrooms, small diced
2-3 carrots, peeled and small diced
3 stalks celery, thinly sliced
4 cloves garlic, minced
1/4 cup all-purpose flour
1/2 cup red wine
2 cups beef broth
2 tablespoons tomato paste
2 tablespoons Worcestershire sauce
2 bay leaves
2 sprigs fresh rosemary, left whole
2 sprigs thyme, left whole
1/2 cup frozen peas
kosher salt and black pepper to taste
6-8 cups cooked mashed potatoes

In a large skillet over medium high , add oil until shimmering.  Add the ground beef, season with salt & pepper and cook until browned, crumbling it with a wooden spoon as it cooks. Transfer the cooked beef to a separate dish.  Using what oil may be left in the pan add your vegetables.  Add additional oil if needed.  Cook them about 7-8 minutes, stirring occasionally.  Once they have softened season with salt & pepper.  

Add in the flour to the skillet and cook, stirring for 1 minutes.  Add the wine and scrape up any browned bit on the bottom of the skillet.  Add the broth, tomato paste, Worcestershire sauce, bay leaves, herb sprigs, and the peas.  Stir to combine.  Cook until the mixture comes to a simmer.  Reduce heat to medium low and simmer for 5 minutes stirring occasionally until gravy starts to thicken.  

Remove and discard the bay leaves and herb sprigs.   Add the meat back in along with any accumulated juices.  Stir to combine.   

Transfer the filling to a 9 x 13" or equivalent baking dish and spread evenly.   Spoon the mashed potatoes on top and carefully spread them using a rubber spatula, in an even layer.

Bake uncovered at 400°F for 20 minutes, or until the potatoes are lightly golden and the filling has started bubbling around the edges. Remove from the oven and serve.  

Slow Cooker Guinness Irish Beef Stew

A truly classic Guinness Irish Beef Stew, made long and slow with a touch of Irish beer, just like the women of Ireland did so long ago!

Yum

It's about that time of year when we celebrate all things Irish!

I've never been to Ireland though it is certainly on my bucket list.  My great-grandmother was a migrant as a young girl from Ireland to Oklahoma and her parents participated in the famous Cherokee Strip Land Run of 1893 to stake a homestead claim for land.  We think the strong persistence of the Irish people in my family tree deserve celebrating this St Patrick's Day!

St Patrick's Day is actually a day of feasting, celebrating the arrival of Christianity in Ireland and the heritage and culture of the Irish.  You don't have to be Irish to take part, everyone is Irish on St. Patrick's Day!    So if you plan on having a feast at home this year I have the dish for you!

SLOW COOKER GUINNESS IRISH BEEF STEW

We just love a good stew and Irish stew is hearty and comforting.  This version has all the traditional ingredients with an added touch of Guinness beer for a jazzed up version.  The major plus is that it is made in the slow cooker.  You can come home to a mouthwatering meal that is just irresistible!

It's full of big chunks of meat and vegetables with a hint of Guinness flavor in the broth.  Pair this with my Pioneer Spotted Dog (Irish soda bread) for one fantastic meal, and the perfect way to celebrate!

Enjoy!





Slow Cooker Guinness Irish Beef Stew

1 1/2 lb lean beef stew meat
1 tsp kosher salt
1 tsp ground black pepper
3 large russet potatoes, peeled and cut into large chunks
3 large carrots, peeled and cut into 1 inch pieces
½ large yellow onion, chopped
2 cloves garlic, minced
1 1/2 tablespoon tomato paste
2 1/2 cups beef broth
1 cup Guinness Extra Stout
Salt & pepper to taste

Saute meet either in your slow cooker (if available) or in a large skillet, add 2 tablespoons of oil and just brown meat over medium high heat, about 5 minutes. Season with salt and pepper as it browns.

If browning in the skillet add beef to the slow cooker.  Add potatoes, carrots, onion, garlic and tomato paste to the slow cooker.  Then add the Guinness (including any foam that has formed) and the broth.  Stir to mix slightly.  Place lid on the slow cooker and set on high 4-5 hours or low 7-8 hours.  Taste for seasoning and add additional salt and pepper if needed.  Serve hot.

St. Patrick's Day dishes

I'm a wee bit of Irish I am...!

I love St. Patrick's Day.  Everyone is Irish that day and it's filled with fun, laughter, beer, everything green, and Irish food!

My Grandmother on my Dad's side was half Irish and half American Indian.  My Great Grandmother Addie McClary migrated with her family from Ireland to Oklahoma during the Cherokee Land Strip run.  Such great history there.  I wish that my Grandmother had more Irish recipes from her mom and aunts.  But I've still got a great collection of delicious treats for you to make.

I think I should explore that side of the family and their food a little more. Don't you?  I'll put it on my ever growing 'to do' list to make some wonderful Irish dishes. Yep, that's what I'm gonna do.

We won't be here to celebrate this year but I wanted to leave you with some inspiration for celebrating with your own Irish feast.

• St. Patrick's Day Cheddar Biscuits - Oh my these biscuits are good.  Hot and bursting with flavor and cute shamrocks on top.  
• Pioneer Spotted Dog - One of my favorite breads.  We like to have it for breakfast with hot tea.
• Chocolate Bailey's Milkshake - A 'grown up' milkshake that will have you singing "Oh Danny boy"!
• Potato Cakes - One these are one of my favorite items to make with left over mashed potatoes.  I just love the flavor of these and could eat the whole batch myself!
• Irish Stew - This will be warming your soul.  Serve it with the Cheddar Biscuits above or the Pioneer Spotted Dog and you will have a meal to remember.

Enjoy your St. Patrick's Day!

A wee bit of Irish...

St Patrick's Day is around the corner!

We usually party with Leprechauns while eating some Spotted Dog and Irish Stew.  

Not this year.
We'll be starting a much needed vacation.

But, still being in the Irish mood...(they tell me it's in the blood) I am sooooo going to make these dishes I found when we get back.  

So for now I'm sharing the pics and links with you of the Irish-esque treasures I found. 



The Nutty Irishman - Yum Yum!


Irish Cream Brownies

Irish Bread Pudiing with Caramel Whiskey Sauce

Notice how I picked all the boozy dishes?  Hmmm, I love me some Bailey's!

Maybe you'll join me in the adventure of making one of these dishes as well.  If you do be sure to come and tell me how it went.

Happy St. Paddy's Day!

Classic Irish Dishes for St. Patrick's Day

The luck o' the Irish is among us!

This is the biggest drinking day of the year they say...but it's also filled with so many wonderful food items that are typically Irish, and some that aren't. 

I recall a potluck at work one year to celebrate St. Patrick's Day we made the theme "GREEN".  Anything goes.  We had green bagels, green chips, guacamole, green enchiladas, you name it, if it was green, it was there.  So much fun!

I've cooked quite a few "classic" Irish dishes over the years, and some that aren't so classic.  Today I'd love to share them with you again to inspire you to make something special this weekend to celebrate the holiday.

St. Patrick's Day Cheddar Biscuits
Pioneer Spotted Dog
Chocolate Bailey's Milkshake
Potato Cakes
Irish Stew

 I'm getting hungry...

Erin go bragh!
Happy St. Patrick's Day!

Irish Stew

What better way to celebrate St. Patrick's Day than with a good 'ole Irish Stew!

There are just as many versions of Irish Stew as you can think of.  The basis of the stew is meat and potatoes.  Usually made lamb or mutton, along with potatoes, and other vegetables that may have been thrown in if available.  Sometimes it is made with beer, sometime without.  Every town or village probably has their own special version of this comfort food.

My version uses beef instead of lamb.  Several more vegetables, such as carrots, peas, onions, and potatoes.  And it is super delicious.   A wonderful hearty stew with a nice thick broth.  The taste is pure comfort.

I hope you try my version of Irish Stew and be Irish at least for a day!

Irish Stew

serves 6

2 lb stew meat, cut into 1 1/2" chucks
4 T olive oil
1 1/2 c diced yellow onion
2 T garlic, minced
2 T tomato paste
1/4 c flour
2 c low sodium beef broth
2 c low sodium chicken broth
1 1/2 t dried thyme
2 lb russet potatoes, peeled and diced into 1 1/2" chunks
1 c carrots, chopped in bite size chunks
3/4 c frozen peas, thawed

Brown beef in 2 tablespoons of oil in a dutch oven over medium-high heat, about 6-7 minutes.
Remove beef and it's juices to a bowl.  

In the same pan add the remaining 2 tablespoons of oil and the onion to the pan.  Reduce heat to medium and cook until soft about 5 minutes.  Stir in garlic and tomato paste and cook an additional 2 minutes until paste has darkened.  Add flour to the pan and stir and cook for another minute.

Add a couple of tablespoons of the beef broth and deglaze the pan, scraping up any brown bits on the bottom.  Add the remaining beef broth, chicken broth, beef and their juices and thyme.  Bring pot to a boil and reduce heat to a simmer.  Cover and cook for 1 hour 15 minutes.

Add potatoes and carrots and cook another 30 minutes until vegetables are tender.  Add peas and stir to combine.  Allow to cook another 15 minutes until heated through.  Serve

Pioneer Spotted Dog

St. Patrick's Day is coming up!

It makes me think of my ancestry.  My Grandmother, Elizabeth was 1/2 American Indian, and 1/2 Irish and lived in Oklahoma.  What a great combination huh?  My Great Grandmother Addie McCleary was the Irish member of the family.  

Digging through my mom's recipes again, I came across an old hand written recipe for a version of Irish Soda Bread.  This is an Irish bread that typically had only a few ingredients, flour, soda, buttermilk, or sour milk.  That's it.  But being Irish-American, things changed along the way.  Food was adapted to what was on hand.  Farmers used what was available to them, or what could be bought.  This version is actually called Spotted Dog.  A little more sweet than the original and has the addition of fruit.  I used currants, although the recipe called for raisins.  I thought they look really cute in the bread, and lend a nice sweetness.  

So in ode to my Irish ancestry I bring to you this old recipe....Pioneer Spotted Dog.  (Oklahoma in origin)

We couldn't keep our hands off this bread!  It's that good.  Make a batch or two and see if your family can resist.

Some step by step pics...

 

 

The end result....wow...look at this bread!

Enjoy and have a happy St. Patrick's Day!



Pioneer Spotted Dog

makes 1 loaf

3 1/4 cups flour

1/3 cup  sugar

1 tsp. baking soda

1 tsp. salt

½ cup cold butter

1 1/3 cups buttermilk or sour milk

3/4 cup currants

Preheat oven to 350 degrees.

Add flour, sugar, baking soda and salt to a large bowl. Cut in butter with pastry blender until it looks like little crumbles.  Add buttermilk and currants; stir just until moistened.

Knead dough on a board until dough forms.  Shape bread loaf.  Should be round and about  2 ½ inches thick. Place on a greased baking sheet (I used cooking spray).  Cut an X in the dough and sprinkle with a pinch of sugar if desired. 

Bake for 50-55 min.  Allow to cool and cut into wedges. Note:  Bread will lasts 2-3 days stored a room temperature.