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(In the Tradition of) Irish Blueberry Scones

March 16, 2015 by Kathy Strahs 8 Comments

Irish Blueberry Scones

A really thought-provoking topic came up on Facebook the other day: what does “authenticity” really mean when it comes to ethnic cuisines? I’ve gone back and forth, trying to define it in my own mind, and I think I found some answers as I worked on getting these Irish Blueberry Scones “right”.

I wanted to make some “real” Irish scones for St. Patrick’s Day, so I messaged my friend Kerily to see if her Irish in-laws had a recipe they loved. Within hours, her sister-in-law, Una, generously replied with hers. Right off the bat, I could tell I probably would not be able to perfectly replicate Una’s scones for a variety of reasons:

  • Ingredients — “self-raising flour” in Ireland isn’t exactly the same as self-rising flour in the U.S. (different protein content, also U.S. self-rising flour usually contains salt) and European eggs look and taste different from those in the U.S. I do have Irish butter (Kerrygold keeps me well supplied!) so that much would be consistent.
  • Culture — It’s no secret, I’m not Irish! I don’t believe someone’s ethnicity has to match the cuisine they’re preparing for the dish to be “authentic”, but I think they should know the culture rather well. I’ve neither visited nor lived in Ireland, and I haven’t stood beside someone Irish to watch as they mixed, rolled and cut out scones. When Una says to “add some milk” I can use my experience with preparing American biscuits to try and gauge how much is the right amount, but I’m just going by my own personal taste. I haven’t tasted scones that someone Irish has baked. I think all of that experience — and a lot of it — would probably go a long way toward true authenticity.

Irish Blueberry Scones

I baked these scones four times — tweaking the amount of milk (the recipe didn’t specify an exact amount), the baking powder (adjusting for the self-raising flour in the original recipe), the temperature (I took it up a notch, to help with the rising), the thickness (unspecified), the shape (also unspecified). And I finally got them to where I want them — tender, not too dry, with some rise, not especially sweet but good flavor, a nicely browned top.

Are my scones authentically Irish? Nope! Chances are, they come out a little differently over there for the reasons I mentioned. Are they delicious and in the tradition of Irish scones? YES! To me, the taste and texture are to my liking and, at the end of the day, that’s all I’m ever really after. I really wish I could share some with Una to see how they compare to hers!

Irish Blueberry Scones

4.0 from 1 reviews
(In the Tradition of) Irish Blueberry Scones
 
Print
Prep time
10 mins
Cook time
20 mins
Total time
30 mins
 
Inspired by a recipe from Una O'Connor
Author: Kathy Strahs, www.sunnydaysgoodfood.com
Serves: 8
Ingredients
  • 1¾ cup (219 grams) all purpose flour
  • 2 tablespoons sugar
  • 1 tablespoon baking powder
  • ¼ teaspoon salt
  • 4 tablespoons unsalted butter, sliced into pats
  • ½ cup dried blueberries
  • 5 tablespoons milk
  • 1 egg, plus 1 more beaten to brush on top
Instructions
  1. Heat the oven to 375F. Line a baking sheet with parchment paper.
  2. Whisk the flour, sugar, baking powder and salt together in a large bowl. Rub in the butter with your fingers until it's all worked in.
  3. Mix in the blueberries.
  4. In a small bowl or measuring cup, whisk the milk and one egg together. Pour the milk mixture in with the dry ingredients and gently mix until the liquid is fully incorporated.
  5. Transfer the dough to a lightly floured surface. Knead the dough a few times and pat it into a disc about ¾" thick. Divide the dough into 8 equal wedges -- transfer the wedges to the prepared baking sheet, leaving space between each scone.
  6. Bake the scones for 15-20 minutes, until the tops are lightly browned. Serve warm with butter!
3.2.2925

Filed Under: Breakfast/Brunch

About Kathy Strahs

Kathy Strahs is an author (The Ultimate Panini Press Cookbook) and food blogger (Sunny Days, Good Food, Panini Happy and Cooking On the Side). Her innovative recipes and mouthwatering food photography have been featured on The New York Times, The Washington Post PBS, The Huffington Post, Saveur and TLC websites, in Pillsbury Magazine, San Diego Family Magazine and the Associated Press and highlighted in The Wall Street Journal. She is also a frequent cooking contest judge, including for the Grilled Cheese Invitational in Los Angeles and the World Food Championships in Las Vegas. After 12 years in Southern California, Kathy, her husband, Mike, and their two little kids recently moved back to the Silicon Valley.

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Comments

  1. Lizthechef says

    March 16, 2015 at 1:54 PM

    Yours look “real” to me – an interesting topic, to be sure. Scones can be tricky – I have seen SO many different recipes! ps. Having trouble getting that final star up –

    Reply
    • Kathy Strahs says

      March 16, 2015 at 1:57 PM

      Thanks, Liz! And how did I not notice before that there’s a “Rate this Recipe” feature on this blog?? Lol, I guess we’re all new around here. 🙂

      Reply
  2. Katrina says

    March 16, 2015 at 2:44 PM

    Those scones look great – and I love that there is no sugar in the recipe. I’ve made a lot of scones, but all have had even a little bit of sugar . When I think about it, there probably wasn’t much sugar in many Irish households back in the old days, especially in rural areas, probably relying on dried currants and raisins for sweetness. Thanks! Look forward to making them!

    Reply
    • Kathy Strahs says

      March 16, 2015 at 2:56 PM

      Oops! There’s supposed to be sugar in there. 🙂 But not much, just 2 tablespoons — less than a lot of American recipes. I will update!

      Reply
  3. Jo-jo says

    March 16, 2015 at 5:46 PM

    Oishii! Delicious! 😉

    Reply
  4. Jeanella says

    February 15, 2016 at 7:21 PM

    Thanks for including the US standard ingredient measurements! So I won’t have to use a conversion chart. Can’t wait to try this one!

    Reply
  5. Angela says

    May 12, 2017 at 10:06 AM

    Where are dried blueberries in the grocery store?
    Could you use fresh blueberries?

    Reply
    • Kathy Strahs says

      May 12, 2017 at 12:04 PM

      Hi Angela — I find dried blueberries near raisins and other dried fruit. I wouldn’t recommend using fresh blueberries, due to the moisture, but perhaps you can substitute another dried fruit. ~ Kathy

      Reply

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Kathy Strahs

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Welcome to Sunny Days, Good Food -- my newest food and lifestyle blog. I'm Kathy Strahs -- a mother of two, a food blogger, a cookbook author and a proud Californian. Learn more about me...

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I've been cooking and sharing recipes on Panini Happy and Cooking On the Side for years, and I even wrote a cookbook along the way. With Sunny Days, Good Food things get a little more personal and none of the "rules" about blogging apply. Learn more about me…

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