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Cooking Class: Irish Scones

Friday, March 15th, 2019

by Erin


One of the favorite experiences that we have offered on past trips to Ireland is a scone making lesson on a local farm.  Our scone making class was a memory we could take home and share with others. So in honor of the upcoming celebration of St. Patrick’s Day, we thought we’d share the recipe so you can have a taste of Ireland at home!

Ireland blog3
Irish Scones

2 c. self rising flour
¾ stick butter
¼ c. sugar
1 egg
½ c. buttermilk
½ c. dried fruit (raisins or other fruit…we used tart cherries)

• Pre-heat cookie sheet and oven to 400 degrees Fahrenheit.
• In a large bowl, mix together flour and butter. Use your hands to mix to make sure butter is softened and evenly distributed.
• Add sugar and stir.
• Add dried fruit.
• In a measuring cup, mix together buttermilk and egg.
• Make a well in the flour mixture and pour in half of the buttermilk/egg mixture.
• Mix in part of the flour mixture getting it moist from the liquid in the center of the bowl.
• Add in more of the dry ingredients from the sides of the mixing bowl as needed.
• Take the dough and need it on a flat surface, adding in flour as needed until the dough is no longer sticky.
• Spread out dough to about 1 inch thick.
• Take a glass or round cookie cutter, dip the rim in flour (so it doesn’t stick to the dough)
• Cut with cookie cutter or glass.
• Place on heated cookie sheet
• Cook for 17 minutes.

It’s a simple recipe and so yummy. Serve with jam and tea. Enjoy!

scones

So whether you are celebrating with scones, green beer, a parade or chasing leprechauns, we wish you a happy St. Patty’s Day!

50 Shades of Green

Wednesday, October 29th, 2014

Ireland blog1
by Malori

It’s hard to say which of the many highlights of our recent tour in Ireland was our favorite. Was it the scone making class at the farm and the delicious fruits of our labor we got to enjoy with tea? Was it the 50 shades of green that dotted the rolling hillsides and farmland? To some, it was the endless rainbows we spotted or our never-ending search for the pot of gold and leprechauns. Many said it was it our remarkable pub crawls with the best music in the world. And to most of us, it was the wonderful group that gathered together across the pond to explore and discover the delightful and hospitable people of Ireland who welcomed us to their country.

Ireland is a culture away, yet, just a hop, skip and a jump from America. The six hour flight and the five hour time difference made it easy to travel. The fact that English is the language made it simple, yet, the dialect so different from ours, we couldn’t understand much of what was spoken. That was part of the fun.

Enjoying whiskey tastings and learning about Guinness Beer, straight from the source, were more highlights. Most of us took on the 100-step climb up to the top of Blarney Castle. We braved wind and rain and then lying upside-down on our back, kissed the famous stone to be granted “the gift of eloquence.”

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We were amazed that the food was actually better than we expected, and we got to sample potatoes of every kind!

Roasted potatoes, mashed potatoes, baked potatoes, hashed brown potatoes, potato leek soup, scalloped potatoes, garlic potatoes… need I say more? We sampled Guinness stew and savory pies of every kind. Seeing the Dingle Peninsula and the Cliffs of Moher were gorgeous and we were blessed with a sunny day so we could enjoy hiking around the cliffs.

We got to sample ice cream with names like Kerry Cream, Irish Oats and Caramel, Smoked Salmon and Guinness. It was delicious (the Irish Oats and Caramel, that is)!

Ireland blog3
Our scone making class was a memory we could take home and share with others. Barry and I made them today and tweaked the recipe somewhat. Here is our new and improved Irish Scones…straight from the farm!

2 c. self rising flour
¾ stick butter
¼ c. sugar
1 egg
½ c. buttermilk
½ c. dried fruit (raisins or other fruit…we used tart cherries)

• Pre-heat cookie sheet and oven to 400 degrees Fahrenheit.
• In a large bowl, mix together flour and butter. Use your hands to mix to make sure butter is softened and evenly distributed.
• Add sugar and stir.
• Add dried fruit.
• In a measuring cup, mix together buttermilk and egg.
• Make a well in the flour mixture and pour in half of the buttermilk/egg mixture.
• Mix in part of the flour mixture getting it moist from the liquid in the center of the bowl.
• Add in more of the dry ingredients from the sides of the mixing bowl as needed.
• Take the dough and need it on a flat surface, adding in flour as needed until the dough is no longer sticky.
• Spread out dough to about 1 inch thick.
• Take a glass or round cookie cutter, dip the rim in flour (so it doesn’t stick to the dough.
• Cut with cookie cutter or glass.
• Place on heated cookie sheet
• Cook for 17 minutes.

It’s a simple recipe and so yummy. Serve with jam and tea. Enjoy!

scones