Christina's scones are the mainstay of the Tearooms and have been since they opened four years ago.   We make a fresh batch every morning and often another one in early afternoon.  When the Tearooms first opened we knew what type of scone we were looking for: large, soft, light and almost creamy in texture.  The kind of scone that tastes so good with lashings of whipped cream and homemade strawberry jam.  The traditional, archetypal Scone in fact.  Many recipes were tried and many, many scones were eaten in an attempt to find the perfect one. One morning when we were short staffed I asked Christina, our shop manageress, if she would mind making a batch of her scones.  These turned out to be the traditional Irish scones that we had been looking for. A recipe that has been in her family for years.   I think that you will agree they are irresistable and extremely easy to bake. 

Christina’s Scones

As used with kind permission by the Burren Perfumery!

Pre-heat oven to 220C (430F)

1 lb self raising flour (454g)
1 level tsp baking powder
6 oz butter (170g)
2 eggs
3 to 4 oz sugar (85g - 115g) (we use 3)
Fresh milk to moisten

You can keep a little egg for the top of the scones, or alternatively brush with milk. However they are equally good without anything.

Mix flour and baking powder. Rub in butter and sugar till it has the consistency of breadcrumbs. Mix in egg, then add milk to moisten. The dough should be soft and malleable. Roll out the scone mixture on a floured surface until it is 1 inch (2.5cm) thick. Cut out scones using a cookie cutter or a cup.

Places the scones on a baking tray covered with greaseproof paper, allow space around each so they can expand. Bake for 15-20 minutes.

Julia's Winter Warmer Soup (Puy Lentil and Vegetable)

Olive oil and a little butter 2 large onions
3 sticks of celery
2 leeks
4 carrots
5 large cloves of garlic
1 sweet potato
1 parsnip
1 lemon
Puy lentils
1 jar of passata or tin of chopped tomatoes
Bouquet garni of bay leaves, thyme and rosemary
Vegetable stock
Water
Salt and pepper

Now, the trick here is to finely dice all your vegetables. You really don't want big chunks of carrot or parsnip, etc. in this soup. It would remind you of things you were forced to eat as a child!

So, start with finely slicing your onions and start them sweating gently in the oil and butter, cover with a lid. Then finely dice the celery and add to the onions, do the same with the leeks, carrots and garlic. Season with salt and pepper, add the bouquet garni, give it a stir and let the gentle sweating continue, while you dice the remaining veg. The sweating process is very important to the flavour of the soup, it brings out all the natural sugars in the vegetables and creates a gentle, warm flavour. Add the rest of the vegetables and finely dice the lemon, skin and all, and add to the pot. You should now have a pot of soft, aromatic deliciousness. Add the puy lentils, let them get to know the veg, then add the passata, stock and enough water to get a good 'soupy' consistency. Don't drown with water because you will drown the flavour. You can always add more later, if needed. Bring to a gentle simmer and cook until all the veg and lentils are tender. Serve with crusty bread, a sprinkle of olive oil and freshly chopped parsley.