I’m celebrating St. Patrick’s Day a bit late–like today. I feel the same way about it as I do Valentine’s Day. Much of it very tacky. I am not into green food coloring in my beer, will take the genuine Guinness instead, thank you very much. Also, my own heritage is Lithuanian (more people who drink a lot and sing sad songs), so I don’t particularly feel the need to BE Irish for a day.
But there are some things I enjoy around this time. Celtic music: I put on my CDs of Loreena McKennitt, the Boys of the Lough, and others. Later today I’m going to a Celtic Songfest by the Binghamton Madrigal Choir. Meanwhile, my husband is going to make corned beef and cabbage. And I’m baking scones.
Here’s the recipe I used last year, and it worked well. Hope they turn out as well this time!
3 cups white flour
1/2 tsp baking soda
2 tsp cream of tartar
1/2 cup butter, softened
2 TBSP sugar
3/4 cup milk
1 cup raisins and/or other dried fruit
1. Preheat oven to 400 deg. Lightly butter two large cookie sheets.
2. In a large bowl, sift together flour, baking soda, cream of tartar and sugar. Add butter and mix well.
3. Stir in milk. (Dough is heavy.)
4. Mix in raisins (use hands if necessary).
5. Press dough on a floured surface and roll out gently to 1/2 inch thickness. Cut scones into round shapes or triangles.
6. Beat the egg, brush scones with egg wash for shine.
7. Bake 15-20 minutes or until golden brown.
LADY DEARING’S MASQUERADE