Farmhouse Cheese Maker and Dairy Farmer Mary Burns Shares Her Recipes

Monday, January 9, 2012

Mary Burns’s Butterific Irish Scones

Making 150 years of proud Irish dairy farming a family tradition. In the countryside surrounding the picturesque town of Kanturk, in the Duhallow region of County Cork, Mary Burns’s grass-fed cows enjoy green pastures, a natural diet and year-round temperate weather. As a result, Mary’s happy cows produce milk rich in beta-carotene, which churns out butter of an exceptional golden color.

A farmhouse cheese-maker since the 1970’s, Mary and her son Gerald are proud to maintain the 150 year old family tradition (passed on by her late-husband Eugene Burns) as Irish dairy farmers.

Milk from the Burns farm, as well as from neighboring farms, is pooled and churned at the local creamery. Together with other co-operatives of dairy farmers and creameries throughout Ireland, these amazing butters and cheeses are produced and sold under the Kerrygold™ brand.

Not one to talk your ear off about her pedigreed Friesian cows, a visit to the Burns family farm will more likely include an invitation to tea where Mary’s famous Irish scones are served hot from the oven with homemade butter and jam. According to Mary, the secret is all in the butter: “Don’t forget the Irish butter. It has a true creamy texture and a smooth flavor that makes these scones taste their best.” We couldn’t agree more!

Mary Burns’s Butterific Irish Scones
Ingredients:
  • 1 3/4 cups (about 8 ounces) all-purpose flour
  • 1/4 cup sugar, plus additional for sprinkling over tops
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 4 tablespoons (2 ounces) cold Kerrygold™ Pure Irish Butter,
  • cut into pieces
  • 1/3 cup raisins
  • 1/2 cup whole milk
  • 1 large egg, plus additional beaten egg for brushing over tops
Directions:

Mary Burn's Butterific Irish Scones

Preheat oven to 425° F

Sift together flour, 1/4 cup sugar, baking powder and salt into large bowl

Using fingertips or pastry blender, rub or cut butter into flour mixture to form coarse crumbs

Add raisins

Whisk together milk and 1 egg

Make a well in the flour mixture; pour in milk mixture. Using fork, stir just until soft, moist dough is formed

Turn dough out onto lightly floured surface; gently knead 1 or 2 times to incorporate loose pieces

of dough. (Do not over-knead)

Pat dough to 1 1/2-inch thickness.

Using well-floured 2 1/2-inch biscuit cutter or bottom of a glass, cut out

about 6 rounds.

Place rounds on lightly-buttered baking sheet. Brush

tops with additional beaten egg; sprinkle with additional sugar.

Bake until golden brown and delicious, about 14 to 17 minutes, rotating pan

halfway through baking for more even browning

Serve warm with Kerrygold™ Irish Butter and jam

Makes about 6 servings (depending on hunger level and capacity for
sharing)


Note: These scones are more muffin-like in texture; dough will be moist
and wet, which ensures a tender texture.