Irish Scones with Custard and Berries
A delicious treat and a great way to use some of those berries you picked this summer and froze to use later!
4 cups flour
pinch of salt
6 tablespoons sugar (plus 2 tablespoons for sprinkling)
2 teaspoons baking powder
6 tablespoons butter, cut into pieces
3 eggs (2 eggs for the dough, and 1 egg for the glaze)
2 teaspoons of vanilla extract
3/4 cup milk
Preheat your oven to 475 F. Line your baking sheet with parchment paper.
In a large bowl, whisk together the flour, sugar, salt, and baking powder with a fork. Next, cut in your butter using a pastry blender or two knives until the mixture resembles coarse crumbs.
In a medium bowl, mix together the two eggs, vanilla extract, and milk. Add your wet ingredients to the dry mixture and mix until just combined (be careful not to over-mix the batter as it can create denser scones). Next, place the dough onto a floured counter or cutting board and knead lightly until it comes together (once again, be careful not to over knead for the same reason).
Pat into a large circle about 1 inch thick (using a rolling pin if needed) and cut into twelve equal sized triangles or use a cookie cutter to cut out your scones.
Beat the remaining one egg in a small bowl and brush over each scone. Sprinkle with sugar and place on a baking sheet. Bake for 10-12 minutes, or until golden brown on top.
1 box of vanilla pudding
2 cups of cold milk
1 small container of cool whip
Prepare the vanilla pudding as directed on the box. Once the pudding is set, fold in the cool whip until evenly mixed.
Once the scones are cooled, cut in half, and layer with your favorite berries and the whipped custard.