Rory O'Connell's Irish Scones and Lemon Curd recipes from the Ballymaloe Cookery School
Unfortunately my trip through Ireland ended yesterday, so I have a little lookup for you here. You will receive from me the recipes of Rory O'Connell for Irish scones and homemade Lemon Curd from the Ballymaloe Cookery School!
You can expand the scones to fresh blueberries, dried cherries or raisins at will. The scones are classically served with a lightly whipped fresh whipped cream and a homemade lemon curd.
I hope you enjoyed my show and I also got you excited about Ireland and the Irish cuisine. Ireland has definitely won me over as a fan and I will definitely come back to discover a lot more! Have fun copying!
- FOR THE LEMON CURD:
- 2 fresh organic eggs plus 1 organic egg yolk
- 50 g Irish butter (Kerrygold)
- 100 g sugar
- peeled peel and juice from 2 untreated lemons
- FOR THE SCONES:
- 900 g of flour
- 1 pinch of salt
- 50 g of sugar
- 3 heaped tsp of baking soda (I recommend Tartar baking powder)
- 175 g of Irish butter (Kerrygold)
- 3 eggs
- 450 ml of milk
- FOR THE COMPLETION OF THE SCONES:
- 1 egg
- 1 pinch of salt
- Sugar to sprinkle
- Flour for work surface
For the lemon curd, whisk eggs and egg yolks together in a small bowl and set aside.
D Put the butter in a small saucepan and slowly melt at the lowest temperature.
For the Irish scones Preheat the oven to 250 ° C top and bottom heat and make two baking trays.
Sift the dry ingredients into a large, wide mixing bowl. Dice the butter, put it in the bowl and knead it into the flour with your hands. Press a trough in the middle.
Whisk the eggs well with the milk and pour to the dry ingredients. Quickly with your hands process everything into a coarse dough. Never knead too long, just until all the ingredients have just joined.
Pour the dough onto the floured work surface and gently form with your hands into a circle without kneading. Roll out to a thickness of about 2.5 cm with a rolling pin, without pressing too hard. Cut out scones with a round cookie cutter or cut into different shapes or patterns with a knife. Leave as few leftovers as possible - if you roll out the dough again, it will not be as airy as the first time roll out.
Place the scones on the baking trays - prior grease or the use of baking paper is not necessary and would anyway at the high oven temperature burn
Whisk the eggs and salt to make the scones and coat the surfaces of the scones. Sprinkle with a little sugar. Insert the sheets one by one into the lower third of the preheated oven and bake the scones for about 10-12 minutes until golden brown. Let cool on a wire rack and simmer lukewarm or chilled with Irish butter and jam or whipped cream and lemon curd with tea.
Makes approximately 400 ml Lemon Curd. After preparation, the lemon curd should be refrigerated and consumed quickly. The recipe quantity for the Irish scones is approximately 18-20 scones 7.5 cm in diameter.
All items from my Ireland Round trip can be found here:
IRELAND - DAY 1: FLIGHT TO DUBLIN AND RIDE TO CORK
IRELAND - DAY 2: ENGLISH MARKET AND BALLYMALOE COOKERY SCHOOL IN CORK
IRELAND - DAY 3: IN BULMAN PUB IN KINSALE AND ON THE CATTLEFARM IN OLD HEAD
IRELAND - DAY 4: FROM THE MILKFARM TO THE IRISH CHEDDAR IN THE COUNTY CORK OF IRELAND - DAY 5: FROM LIMERICK AND ADARE TO THE CLIFFS OF MOHER
Disclosure: For the tour of Ireland I was invited by Kerrygold, Bord Bia and Tourism Ireland. The experiences and experiences are my own impressions.