Traditional Irish Buttermilk Scones

Theodora Fitzgibbon’s 1968 classic, A Taste of Ireland

*source: http://blog.kingarthurflour.com/2012/02/20/blueberry-scones-american-makeover-for-a-british-classic/

Ammonium Bicarbonate:

A leavening agent, and the forerunner of today's baking powder and baking soda. Originally made from the ground antlers of reindeer, this is an ancestor of modern baking powder. Northern Europeans still use it because it makes their springerle and gingerbread cookies very light and crisp. Unfortunately, it can impart an unpleasant ammonia flavor, so it's best used in cookies and pastries that are small enough to allow the ammonia odor to dissipate while baking. Can be found in German or Scandinavian markets, drug stores, baking supply stores or a mail order catalog. Must be ground into a powder before using. Don't confuse this with ordinary household ammonia, which is poisonous.

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Season:

available year-round

Substitutions:

1 teaspoon of baker’s ammonia = 1 teaspoon baking powder (This is very similar, but might not yield as light and crisp a product.) OR 1 teaspoon baking powder plus 1 teaspoon baking soda

source: http://www.food.com/about/ammonium-bicarbonate-780

Blueberry Scones (ala Aunt Sharon)

They are delicious! Go to blog.kingarthurflour.com. In "search" type blueberry scones. I only modified it by two things--I added 1 1/2 teaspoons of vanilla instead of using almond extract and I patted it into a round circle, cut it into eighths but not cutting them apart (does that make sense?). That was Suzanne's request. You can do it in the scoops. I have done it both ways before. If you do it in a circle, just bake it at the same temp for about 20-25 minutes. Any questions, feel free to call or message.

The link: http://blog.kingarthurflour.com/2012/02/20/blueberry-scones-american-makeover-for-a-british-classic/

The recipe:
Preheat the oven to 375°F. Lightly grease a baking sheet, or line it with parchment.

Whisk together the following:
2 cups (8 1/2 ounces) King Arthur Unbleached All-Purpose Flour*
1/2 teaspoon salt
1/4 cup granulated sugar
1 tablespoon baking powder

*Substitute 1 cup Whole Wheat Flour for 1 cup of the all-purpose flour, if desired.
 
Add 6 tablespoons cold butter and work it into the dry ingredients until the mixture is unevenly crumbly; use your fingers, a pastry blender, or an electric mixer.

Stir in 1 cup (about 5 ounces, about half a pint) of fresh blueberries.

Stir together the following:
2 large eggs, beaten
1/4 cup (2 ounces) vanilla or plain yogurt, regular or low-fat; nonfat will make a tougher scone
1 teaspoon vanilla extract
1 tablespoon grated lemon peel (or 1/4 teaspoon lemon oil)
1/2 teaspoon almond extract

Add to the dry ingredients and stir very gently, just until combined. The dough will be quite stiff (like cookie dough), though it shouldn’t seem dry.

Use a muffin scoop or 1/4-cup measure to scoop the dough onto the prepared sheet in scant 1/4-cupfuls, leaving about 2″ between each.
Brush each ball of dough with a bit of milk or cream, and sprinkle with coarse white sparkling sugar, if desired. The sugar adds really delightful crunch and a nicely sweet finish.

Bake the scones for 20 to 24 minutes, or until lightly browned and a cake tester inserted into a scone comes out dry.

Remove from the oven, and serve warm.

A dollop of jam is never amiss.
Want to make these scones in your scone pan? Simply pat the dough into the greased wells of the pan, and bake as directed.
Store any leftover scones airtight at room temperature for several days; freeze for longer storage.
To reheat, wrap loosely in aluminum foil, and bake in a preheated 350°F oven for about 8 to 10 minutes.