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Cinnamon Mornings and Chocolate Dreams

Whether you're hosting a formal get-together or need a quick brunch idea, this book will spark your imagination and your appetite.

Mary McGee's Scones Recipe

Brought to you by The Wicklow Inn

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Ingredients:
2 cups self-rising flour
1/4 lb. Butter, softened
1/2 cup sugar
2 tsp. baking powder
1 cup golden raisins
1 cup milk
2 eggs, beaten, & divided in half

Devonshire Cream:

5 oz. cream cheese, softened
1/2 cup confectioner's sugar
1 cup heavy cream

Whip all ingredients until blended.

Instructions:
My husband's sister, Mary, who lives in Ballybrack, Ireland, makes what we consider to be Ireland's best scones. While there on a recent visit, I sat in Mary's kitchen and watched her make her famous scones. She let me take notes as long as I promised never to divulge her recipe. Here it is!

Preheat oven to 350 degrees. In mixing bowl, add softened butter to flour, sugar, and baking powder. Blend with mixer, using pastry attachment, on slow, scraping sides until crumbly. Add raisins, milk and 1 beaten egg and continue blending until the mixture forms a dough. Spread dough on floured surface. Knead very lightly and roll out to 1/2" thick. Cut scones out with pastry cutter and place on warmed, buttered baking sheet. Brush beaten egg on top and sprinkle with sugar. Bake 20 minutes or until lightly brown.

Serve with Devonshire Cream and preserves!

* The proper way to eat scones is to split them in half and spread the bottom with Devonshire cream, then raspberry or strawberry preserves. Place the top back on the bottom and enjoy!