Rock Cakes (Drop Scones)

 

The rough, scraggly exterior belies the tender interior of these scones. Use golden raisins if you prefer, or even Craisins. These would make the perfect after-school snack or for a casual, easygoing weekend breakfast. Serve them as is, or split and fill with real Irish butter and your favorite jam or preserves. Makes 1 dozen (more or less).

4 cups all-purpose flour

1 t. salt

1 t. baking powder

1 t. baking soda

1/2 cup (1 stick) butter

1/4 cup sugar

1 1/2 cups raisins

1 1/4 cup buttermilk

1 egg

Preheat oven to 425 degrees F. and lightly grease a large, rimless baking sheet.

In a large bowl, stir together the dry ingredients and cut in the butter until the mixture resembles coarse crumbs. Stir in the raisins.

Beat the egg with buttermilk. Make a well in the center of the mixture and pour in the liquid all at once. Stir just to combine; don't overmix. Drop 12 big scones on the baking sheet, three across and four down. Bake for 13 to 15 minutes until raised and golden.

From "Real Irish Food" by David Bowers.  This recipe was previously published in The Gadsden Times.

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