Mastering the perfect scone was an extremely important skill at culinary school in Ireland – after all, the Irish know a good scone. I have to admit, I really never knew what a real scone tasted like until I went to culinary school abroad. I always avoided the large, triangular baked goods at American coffee shops because they looked heavy and dense – which – NEWS FLASH – they are! The moment I tore the crisp, flaky top off of a little homemade scone to uncover the most pillowy soft inside of the authentic version done right, I knew we were missing out (big time!) in the States. They were so light and fluffy that you didn’t even need the soft whipped cream, butter and jams that accompanied (although I definitely piled them on for good measure!).
Here is a favorite recipe of mine from Darina Allen (my teacher and the founder of Ballymaloe Cookery School) that I will treasure always – Mummy’s Sweet White Scones. The name alone brings back very fond memories of a magical little place in the middle of the Irish countryside, just along the sea….charming, authentic, and the perfect recipe for happiness – just like these perfect tiny treats. I hope you enjoy them as much as I did.