Did I mention a cholesterol issue? Yes, it’s true. I must amend my ways. But I don’t despair as my cooking repertoire could stand a refresher on the vegetarian diet. What I know about cooking meat would not even fill a paragraph. I once cooked a goose for a dinner party from a recipe. I have cooked turkey and chicken with some success. Nothing fancy. I cook fish, but it often looks overcooked. (Still can’t figure that out.)
Luckily, I learned to cook from vegetarian cookbooks, which I still possess and use. After all, being a die-hard vegetarian when it was not “trendy” meant I had to be inventive with my cooking. Once, I tackled homemade wonton dough for homemade vegetarian egg rolls. They were fine, but the work involved made that a one-time wonder.
What am I blithering about? Time to dust off the vegetarian cookbooks and start steaming my vegetables. However, before launching into my total abstinence from animal fats, namely the butter that I love so well, there’s the little matter of the leftover lemon curd. It is sitting in my refrigerator begging for me to eat it. There’s a lot of butter in it. (Gotta’ love it.)
After the two-cake baking weekend, there was leftover lemon curd, which I used between the layers of cake. Naturally, I wanted to eat it, but sourdough Wasa (hard crackers) just didn’t seem a fitting way to serve lemon curd. (There goes the timer. The Irish Soda Scones are ready!)
Irish scones are made with baking soda and buttermilk, unlike Cream Scones, which have a lot of butter. They have a hard outer crust with a flaky inside. Serving suggestions are with jams, stew or soup. At this moment, I can attest that they are delicious with the leftover lemon curd. The recipe recommends mixing whole wheat with all-purpose flour. (I used 1cup whole wheat and 2 cups of all-purpose flour for this batch.) The whole-wheat taste adds body to the overall flavor. Scrumptious snack. My original inspiration for these scones is from a recipe from Kate Gardiner’s mother. Kate lives in Groningen, Netherlands and gave me this recipe for My “X Birthday”.
Recipe from the Joy of Baking:
Irish Soda Scones:
3 cups (390 grams) all-purpose flour (or a mixture of whole wheat flour and white all purpose flour)
1 tablespoon (15 grams) granulated white sugar
1 teaspoon baking soda
1 teaspoon salt
1 1/2 cups (360 ml) buttermilk
Irish Soda Scones: Preheat oven to 425 degrees F (220 degrees C) and place rack in center of oven. Line a baking sheet with parchment paper.
In a large bowl, whisk together the flour, sugar, baking soda, and salt. Make a well in the center of the flour mixture and add most of the buttermilk. Using one hand, or a wooden spoon, mix (adding more buttermilk if necessary) until you have a soft, moist dough.
Transfer the dough to a lightly floured surface and gently knead the dough into a 7 – 8 inch (18 – 23 cm) round. Cut this circle into 6 triangular sections. Place the scones on your prepared baking sheet and brush the tops with a little extra buttermilk and then dust with a little flour. This gives the baked scones a wonderful floury brown crust.
Bake for about 20 minutes or until nicely browned and a toothpick inserted into the center of a scone comes out clean. Test by tapping the bottom of a scone – it should sound hollow. Remove from oven and place on a wire rack. These scones are best served warm from the oven with a little butter and jam.
Makes 6 large scones.
Read more: http://www.joyofbaking.com/IrishSodaScones.html#ixzz0v5PcMp9i July 28, 2010
Bake and enjoy. Watch that cholesterol.