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Friday, May 22, 2015
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Martinsville Bulletin, Inc.
P. O. Box 3711
204 Broad Street
Martinsville, Virginia 24115
Toll Free: 800-234-6575

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Savory Irish Scones
Contributed by:
  • 2 cups self-rising flour
  • 1 tsp. baking powder
  • 1â�„2 tsp. Salt
  • 1 stick cold butter, cut into small cubes
  • 1 tsp. mixed dried herbs
  • 1 cup shredded cheese
  • 1 cup milk
  • 1 egg
Preheat oven to 400 degrees.
Spray one cake pan with butter flavored cooking spray.
Sift flour (White Lily is thought to be the best American scone flour—it has less protein than others, which means less gluten, and better for light pastries.) and baking powder. Add cold butter pieces, and with fingers, mix for about one minute until coarse meal consistency.
Add cheese and dried herbs to flour and mix gently with fork.
Whisk milk and egg together, then begin adding milk and fluffing with fork until dough forms. There will be some milk mixture left to use on top of scones. This is a wet dough.
Form dough into ball shape, turn onto lightly floured board, and very gently form into a thick circle. Handle as little as possible. Cut into eight triangles. Dip tops of each piece into leftover milk�egg mixture and place in cake pan.
Bake for 10 minutes on top rack, turn pan front to back, and bake five more minutes. Remove from oven and place scones on cooling rack for about 15 minutes. Remove from pan to serving platter and re-cut wedges.
Serve with butter.
(This recipe was contributed as part of a "Cook of the Week" feature.)

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