Wednesday, June 23, 2010

Heart Shaped Scones

I keep saying I'm going to post a photo of my heart shaped scones and get sidetracked with other things. But I made scones last night and thought I better do it now or live forever with the nickname The Procrastinator! (said with a really bad Arnold accent)

These scones seem appropriate to me in so many ways. Firstly, every time I make them I'm reminded of my recently released book, A Piece of My Heart, and I have to wonder if Kate ever made these for Mick. I'm sure she has!

Also, and it can't be missed...heart shaped stones...scones. Get it? OK, that was lame, but it's cute. Admit it!!

But really, most of all, when I'm making scones I'm usually doing it for company or my dear husband. I'm rarely known for being overly traditional, so cutting the scone dough with a round cutter is just borrrring! And what better way to say 'I love you' to someone than with fresh, home baked scones shaped like hearts? They're something to share...take a big heart shaped scone and break it in two, sharing one side with your lover. And yes, having more than one between you is totally allowed! ;-)

Recently, some of my family came to Ireland for a visit. They arrived on American Mother's Day (Irish Mothering Day is exactly three Sundays before Easter Sunday). Because my cousin's mother-in-law was in the group and they arrived early in the morning, I decided to make a batch of heart shaped scones for their arrival to say, 'Welcome to Ireland, and happy Mother's Day!' Let me tell you. They went over so well I was making scones for breakfast every morning. But it was worth it to see the joy on everyone's faces.

OK, so you're asking for a recipe. I have to admit, I'm a lazy baker, and the Odlums company has made it SO easy for me to bake. They have a wonderful Quick line for making various breads, including scones. Simply dump the contents of the package into a bowl, add 250ml (1 cup) of milk, and mix. Don't over mix. I prefer plain scones, but dried fruit can be added into these very easily, and/or nuts. Whatever you like. This is a great basic scone and very adaptable.

When I do make home made scones, the Joy of Cooking website has a great recipe for Basic Scones.

One tip I must share about baking scones. If you're never sure if they're done, even if they've browned on top, is to use that little bit of dough left over after cutting them out as a timer. Roughly shape it into a slightly flattened round, something about the same height as the cut scones and place in the center of the cookie sheet. When your timer goes off, break open that leftover bit. If it's done inside, the scones are done. If it still feels tacky or looks undone, leave the scones in another couple of minutes. That's the best timer you'll ever need!

However you make your scones, be sure to serve them warm with clotted cream or real butter and homemade jam. Shown here is Ireland's own brand by Folláin's Blackberry Jam. Yum!!

Must mention Folláin jams. They're located in the country village of Ballvourney in West Cork, the village behind our property in the townland of Macroom. Folláin makes their james with 100% fruit, no preservatives, no added colorings, nothing artificial. It's pure fruit, some sugar and a lot of TLC. Folláin is actually the word for wholesome so they have a lot to live up to.

If you'll excuse me now, I'm going to pour myself a glass of milk and have one of these little lovelies!

Goile maith agat! (Irish for bon appétit...and you know what that means!)

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