It’s safe to say that Ivan and Gabrielle’s story will be just as long and eventful as Ethan and Brynne’s, so there’s much to look forward to for these two passionate lovers. And I’m very happy about that because I’m not ready to say goodbye to my kinky Lord and his art-loving Lady just yet.

xoxo R

Mr. Finnegan’s Irish Scones

Yes, it’s a real recipe. And yes, it is a sacred experience to eat one!

^{Image by: bbcgoodfood.com}

INGREDIENTS

• 3 ½ cups (16oz/497g) all-purpose flour

• 5 teaspoons baking powder, leveled

• 1 generous pinch of salt

• ¼ cup (2oz/60g) sugar

• ½ cup (2½oz/71g) cold, cubed, salted butter

• 1 egg

• ¼ cup (2floz/57ml) double cream

• ¾ cup (6floz/170ml) whole milk

• milk to glaze

INSTRUCTIONS

1. In a large bowl mix the dry ingredients together.

2. Rub in the cold butter with your fingers until it resembles breadcrumbs.

3. If adding dried fruit e.g. Currants, berries, citrus rind, or chocolate chips add them now before you add liquid.

4. Mix your egg with the milk and cream and pour into your flour mix. (if you don’t have cream you can use whole milk)

5. With an open hand mix loosely your scone mix until your dough forms. The bowl should be clean from the dough.

6. Turn your dough onto a floured work surface.

7. Knead lightly to give your dough a smooth surface.

8. Pat your dough down with your hand until around 1 inch thick.

9. With a cutter cut out your lovely little scones. You will have around 12.

10. Put on a baking tray, glaze the tops of your scones with some milk to give them a golden top when baked.

11. Bake at 350°F (18O°C) for 35 minutes.

NOTES

Enjoy with Irish butter, jam, and clotted cream. Scones are best eaten the day they are baked but the next day you can pop them back in the oven to freshen them up again.

^{Avoca Hand Weavers Cook Book}

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Discussion Group

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