As a woman with an Irish grandmother, it doesn't feel right to not celebrate St. Patrick's Day in some way. My grandma took care of me on weekdays for the first 5 or so years of my life, and she never failed to make sure I was wearing green on March 17th.
If you're looking for an extra little treat on St. Patrick's Day, give these Shamrock Scones a try. They're made with fresh mint leaves and limes - one of my favorite flavor combinations of all time! (hello, mojito!)
Shamrock Scones recipe
- 2 1/2 cups all purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/3 cup brown sugar
- zest of 1 lime
- 2 tablespoons fresh lime juice
- 2 tablespoons freshly chopped mint leaves
- 1/2 a cup of cold, unsalted butter (this would be 1 stick, or 8 tablespoons of butter)
- 1/2 a cup + 1 tablespoon of milk
- 1 teaspoon pure vanilla extract
- extra milk for brushing
- granulated white sugar (optional)
Mix the flour, baking powder, salt, brown sugar, mint leaves, and lime zest in a large bowl.
Next, cut the cold butter into slices or cubes, and work the butter into your flour mixture with a pastry blender, or with your fingers. When it resembles a crumbly mixture, add the milk, lime juice, and vanilla extract. Mix well and combine until you have a mass of dough. It should be moist, not crumbly. If you're finding your dough won't stick together, try adding another tablespoon of milk.
Put your dough on a floured surface, and roll it into a smooth ball. Flatten the ball, creating a disc of dough that is about 1" to 1.5" thick. Cut the disc into 8 wedges. Place on a baking sheet that is greased, or lined with parchment paper. Allow space to expand while baking between each wedge.
Brush each wedge with a little milk, and sprinkle each wedge with a course-grain sugar if you like.
At this point, preheat your oven to 400 degrees F; Place your tray of wedges in the freezer. When the oven is done preheating, take the tray out and put it in the oven. Your scones should be done in 18 to 20 minutes. Of course, all ovens vary, so use your best judgement and remove the scones when they are beginning to brown on top.
My intention with these scones was to freeze them in an airtight container until next weekend, but they smelled so good that we ended up eating them over the weekend. I guess I'll have to make another batch for St. Patrick's Day.