There are as many Irish Scone recipes as there are households, so this is one of them that I witnessed while traveling. Simple and delicious! Pro Tip: USE GREAT BUTTER!
3tablespoonssugarplus more for the tops (this is optional, but I like the flavor and the color of the scones when used)
4ounces(113g) unsalted "European" butter, cool, but not quite hard, so you can easily work it into the flour
2cupsbuttermilkthis is approximate and will depend on your flour and time of year
egg wash for brushing topthis is my addition, I like the color it gives
Kumquat Marmalade
1poundkumquatscut in half lengthwise
Pinchsalt
1 1/2cups (300g) sugar
3tablespoonscorn syrupoptional, but keeps the marmalade from crystalizing
Instructions
Preheat oven to 400°F, place the oven rack in the middle of the oven. line a baking sheet with parchment paper.
In a large bowl, whisk together the flour, baking powder, soda, salt and sugar.
Cut the butter into small pieces and add to the bowl of dry ingredients. With your fingers, rub the butter into the flour mixture until it resembles corn meal. The flour should be fully coated with the butter and it will turn creamy in color.
Gently add enough of the buttermilk to create a moist dough that still holds its shape, you may not use all of the buttermilk. There should be a few dry patches at the bottom of the bowl as you are mixing in the buttermilk.
Turn the scone dough out onto the work surface and fold the dough with a Bench Scraper, so you are pressing any dry flour into the dough and folding it as you go. This kneads the dough gently. Do this about 6 times.
On a lightly floured surface, pat the dough into an inch-thick rectangle. Use a 3-inch Biscuit or Round Cutters to press the scones into shape. Very gently press the scraps together and cut out more circles.
Place the scones at least two inches apart on the prepared baking sheet. Brush the scones with egg wash and sprinkle with a little bit of sugar.
Bake until they are golden brown and set, about 18-20 minutes.
To make the kumquat marmalade: Put the kumquats into a pot and cover with water and add the salt. Bring to a simmer.
Strain the kumquats. Add the kumquats, sugar, corn syrup (if using) and enough water just to cover the fruit. Simmer on medium low until the syrup is the consistency of honey.
Pour into a jar and allow it to cool. The kumquat marmalade will thicken as it cools. It can be refrigerated for a week.