Irish Scones: My Family's Recipe

Oh my gosh. One of the top requested recipes of all time in my family are these spectacular Irish Scones. This is a reprise of a previous post which included this recipe. I don't care though, I just remade them and needed them to show up on my blog again with their treat-studded glory. 

They are half gone before they've even cooled off in our house. It's insane.

But trust me when I say the insanity is warranted. 

These are a handed down and well made Irish family staple. You need this recipe. From all the things I've posted to date, THIS is the thing you need to print off or write out or whatever. This recipe is one every family needs to have, every person should have.

Raisins are the classic choice but, chocolate chips make them decadent. For the breakfast scone, I would always go with raisin. But if you are a chocolate fan in any way, you need to make 1/2 the batch with chips instead.

I could NOT decide in this case which to make. So, I made these with chocolate covered raisins and cranberries. 

They made my toes curl.

Yes. They are THAT good. 

You must must make them. Must. Here is the much "mmmm'd" over recipe. Make and enjoy :)

Irish Scones

-4 cups flour

-2 teaspoons baking powder

-1 teaspoon baking soda

-1/2 teaspoon salt

-1 cup sugar

-1 stick butter

-1 pint sour cream

-2 eggs

-2 cups raisins (Or chocolate chips)

Combine all dry ingredients, cut in the butter, add raisins, beat eggs in sour cream and then blend all. 

Drop on a greased sheet, letting the rough peaks stay in shape. Bake at 375 for 15 minutes or until golden.

Corned Beef and Cabbage...Pasta

With my lovely left over corned beef and cabbage from St. Patrick's day, I decided to make some yummy corned beef and cabbage pasta.

Yep. Again, welcome to college. 

The pro of college here would be that I try my darndest not to throw out any food if I can help it. Sure, it backfires sometimes, for example, when I made this dish and it yielded more pasta then I could manage as a single body in a week and had to toss it eventually. BUT! Whenever possible, my broke self tries to make the most out of my ingredients handy and comes up with new creations.

Here is one such creation. The recipe is pretty basic and the "sauce" is my family's world famous (or at least famous within the Midwest/branches of the family) corned beef sauce. If you don't feel like the pasta dish, make your corned beef and just top it with this divine sauce.

Corned beef and this horseradish sauce are the perfect pairing :)

Corned Beef Sauce:

-1 envelope chicken gravy mix

-2 tbls prepared horseradish

-Measure 1 ½ cups cooking liquid (water/gravy)

Put cooking liquid-- (by using leftovers, I didn't have any gravy so it was all water but, it turned out just as well)-- in small sauce pan on stove. Stir in mix, stir until dissolved. Stir in horseradish. Bring to boil. Simmer back down and serve.

To make the leftover Pasta:

Dice up your corned beef and cabbage left overs until bite size. Cook a package of egg noodles according to directions. Mix all together in a large bowl, top with sauce.

Seriously worth trying. Delicious spin on tradition.