Dublin

Dublin

Well I had always wanted to go to Ireland and I did!  Dublin...it's a pedestrian friendly city. Lots to see and do and shopping on Grafton Street.  Where Molly Malone peddled her wares. 

But among the hustle and bustle is Trinity College...home of the Book of Kells dating back to the 15th Century.  Pictures unfortunately were not allowed inside so you will just have go and see it for yourself.  It is hard to believe how intact and colorful it still was.  Trinity College with all its architecture looks like a typical college you would see here in the United States including the quad. 

Now I also ventured to St. Patrick's.  I come from New York home of St. Patrick's Cathedral...so of course, I had to see this one.  The history inside this St. Patrick's dated back again to the 15th century.  I was completely in awe when I had seen the flags that are deteriorating but still hang gingerly inside along with the Door of Reconciliation. 

But I digress...in my podcast I had said that I took my husband on Grafton to have his first real scone and clotted cream.  I also promised to put my grandmothers Scone recipe here.  Plus I would find a clotted cream recipe...which I did. 

So please give it a try and enjoy.  Let me know how it came out for you.

Clotted Cream
     Need
     2 Pints Heavy Cream (Not UltraPasturized)
     Heavy Casserole Dish

     Instructions
     1.  Set Oven for 180 degrees Farenheit
     2.  Pour the Cream into the casserole dish.  It should come up
          about 1 to 3 inches on the side
     3.  Set the dish, uncovered in the oven and leave undisturbed for
          12 hours.  Be sure to leave the oven on the whole time.
          (doing it overnight can be helpful if that works better for you)
     4.  After the 12 hours, Remove the dish from the oven and set it to cool.
           Then cover and refridgerate.
     5.  Next morning scoop the thickened cream into jar(s) and cover and
          put back into refridgerator. (you can use left over cream for baking)
     6.  Spread the clotted cream on scones...you can add a little strawberry
          jam if you like as well...enjoy....

Scones  (This recipe can also be used to make Oven Soda Bread)

Sift together the following ingredients:
     1/2 cup sugar
     2 cups Flour
     1 teaspoon Baking Powder
     1 teaspoon Baking Soda
     1/4 teaspoon cream of tartar

Now into these sifted ingredients

cut 1 stick of butter into dry ingredients (use your hands to make sure the butter is blended to a gritty consistency)
Buttermilk (about 1/2-1cup) slowly mix in buttermilk just to make the batter damp.  Remember only to make it damp.

Grab a generous amount of raisins and mix into your dough.
Take the batter and roll out onto wax paper.  Don't over roll...just enough so the thickness is about 1.5 to 2 inches high.  Now take a circle item to cut into biscuit shapes.  (you can use a glass) Place them on a greased Pan.

Beat one egg and brush on top of your scones.

Cook in oven at 350 degrees for approximately 20-25 minutes or until you see a deep golden brown.  

Now if you want to do Irish Soda Bread (Oven) 
Use this same recipe except don't roll out.  Make into one big ball flat on the bottom...again don't forget to brush the egg on and then on the very top make a large "X".  This helps with the cooking and also as legend has it...you must be able to let the fairies out.