According to Wikipeida: the scone is a small British quick bread, traditionally hailing from both Scotland and the South West England. They are usually made of wheat, barley or oatmeal, with baking powder as a leavening agent. But let's face it, the scone or it's close cousin, is everywhere!
I am quite sure that if we were making them in Scotland, then they were making them in Ireland at the same time. But that is not why these particular scones are Irish, it's because the lovely Kelly at Food Matters asked me to try out a few products from artisan food producers in Ireland for St Patricks Day.
I am fortunate that I can eat pretty much everything with no ill effects (other than my expanding waistline!) however, I know quite a few people who are intolerant to wheat and gluten. So I was interested to see how 'Helen's Brilliant Scone Mix' turned out.
The scone mix is very easy to make up you just add an egg, 28g melted butter or vegetable oil and 200ml buttermilk or whole milk or soya milk and mix together with the dry ingredients in the pack. It is a much wetter mixture than the usual scone mix so you spoon the batter onto your baking tray rather than cut out the scones with a cutter.
I put the scones in the oven with some trepidation, but they rose beautifully and were light and tasted good. Not quite the usual scone taste but my MIL approved and pronounced them 'frush' which means they crumble but are not dry!
I was also provided with a jar of Sarah's Zesty Honey with Ginger from Mileeven Fine Foods in Kilkenny and a little bottle of Connemara Peated Single Malt Irish Whiskey.
I had a few gooseberries left in the freezer from last summer, so added a tablespoon of the ginger honey to them and put them in the oven on a low heat for about 40 minutes until the gooseberries had softened and cooked through and the honey melted into them to make a sweet, gingery sauce.
I whipped up some cream and added a tablespoon of the Irish Whiskey (I had a little chef's taste of the Whiskey and approved, not as good as Scottish Malt Whisky of course ;-) and a teaspoon of the honey and folded them through. Then I split open the scone, piled on the cream, a few of the gooseberries and a drizzle of the honey syrup.
It worked brilliantly, and I would certainly use the ginger honey in cooking, it suggests on the jar that it would be good in stir fries and I can imagine that it would be.