In approximately three weeks, St. Patrick’s Day will be celebrated in various parts of the world. The holiday has never personally affected my life, as my family does not celebrate the religious and cultural day. However, every year, on the 17th of March, I have witnessed many of my peers and a large chunk of the school population either wearing green or sporting an outfit that consisted of a picture of leprechauns or clovers. Thus, with this in mind, Zhou and I mutually agreed to bring in a baked dessert for our English class in honor of St. Patrick’s Day. The recipe that caught my eye while I was looking for our dessert was for Irish blueberry scones. Although they are not authentically Irish, they are in the tradition of Irish scones, as the baker received the recipe from her friend’s Irish in-laws. I thought that making scones would be a great idea, as we should try to focus on creating traditional desserts, rather than holiday-themed ones. Also, Zhou and I have never made scones, so the process will be new and enlightening.
There are simple ingredients that will be needed to make the scones. As we have been baking for quite some time, and some of the ingredients are essential household items, few ingredients will be essential to purchase. We will need to buy the unsalted butter, green food coloring (explained later on), and dried blueberries, while we can grab the all purpose flour, sugar, baking powder, salt, milk, and eggs from our cupboards. However, we will be slightly tweaking the recipe; due to the fact that the color green is known to be associated with the celebration of St. Patrick’s Day, we have decided to dye the scones green. If it is not too difficult, we may aim to challenge ourselves to create a green marbling effect on the scones. The recipe serves eight individual people (which means eight scones) but we will divide the recipe in half to produce sixteen scones, and double the recipe in order to produce enough desserts for the entire class to enjoy. First, we will preheat the oven to 375°F and line a baking sheet with parchment paper. Then, we will whisk in the 1 ¾ cups of all purpose flour, two tablespoons of sugar, one tablespoon of baking powder, and ¼ teaspoon of salt in a bowl before rubbing in the butter (cut into slabs), incorporating the pieces into the dry mixture until thoroughly combined. The ½ cup of dried blueberries will be lightly mixed in. Afterwards, in a separate bowl, five tablespoons of milk and one egg will be whisked together; the mixture will then be folded in until the batter is homogenous. Placing the dough onto a clean and lightly floured surface will then lead to kneading the dough a few times before patting it into a disc about ¾ of an inch thick. The dough will then be divided into roughly sixteen wedges and placed onto the baking sheet (with the parchment paper); space will be needed between each scone (since they will expand as they bake). Each individual scone will be brushed with a light coating of egg. We will place the scones into the oven for approximately 15 to 20 minutes, or under the tops are lightly browned.
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