Читать книгу The Irish Farmers’ Market Cookbook - Clodagh McKenna - Страница 11

Glenilen is a wonderful dairy farm in West Cork run and owned by Valerie and Alan Kingston. They make the most delicious clotted cream, yogurts, butter and crème fraîche from the milk off their herd.

If you love shortbread and scones equally, then you are going to adore this recipe as it is a combination of the two. It can be served for brunch, afternoon tea or even dessert.

Serves 8

300g (10 oz) plain flour

50g (2 oz) caster sugar

1 tsp baking powder

130g (4½ oz) butter, cold from the fridge

1 egg

100ml (3½ fl oz) single cream

beaten egg, for brushing (optional)

For the filling:

500g (1lb 2 oz) rhubarb, cut into 2.5cm (1 in) pieces

150g (5 oz) caster sugar

50ml (2fl oz) water

200ml (7fl oz) Glenilen clotted cream

Prepare the filling. Place the rhubarb in an ovenproof dish and cover with the sugar and water. Cook in a preheated oven at 170°C, 325°F, Gas Mark 3 for about 30 minutes or until the rhubarb is tender.

To make the short scones, mix the flour, sugar and baking powder in a bowl. Grate in the butter and mix together. Beat the egg and cream in a separate bowl and stir into the flour mixture.

Pat both hands with flour and transfer the dough to a floured surface. Roll out the dough, about 2.5cm (1in) thick, and cut out 8 rounds. Brush lightly with some beaten egg (optional) and chill in the fridge for 1 hour.

Transfer to a lightly floured baking tray and cook in a preheated oven at 220°C, 425°F, Gas Mark 7 for 10 minutes or until lightly golden brown. Leave the scones to cool a little before splitting them open, while they are still warm, and filling with the stewed rhubarb and a big dollop of Glenilen clotted cream.