In one of the vintage recipe binders I own, I found a lovely piece of parchment paper with a recipe written on it. The name of the recipe was not written in English (and I doubt there is an English translation for it because I never came across one...)
Strawberry season has begun here in the south, and I couldn’t be more excited. Strawberries are one of my favorite fruits. There is something so decadent about them, yet accessible. Dress them up, dress them down, they still taste good and there is nothing quite like fresh ones. To celebrate, I thought I’d make scones for my Thursday morning meeting with the strawberries that escaped my feeding frenzy. I have a basic scone recipe that I really like. It’s quick, simple, and only requires things you have around the house. It’s not too dry like scones can often be, and it just a little bit sweet. They go wonderfully with a hot cup of coffee, but are still moist enough that you can have them solo. I tend to add only about 1/3 cup of diced fruit to it because the scone batter is good enough to stand on its own. The fruit just adds a little something extra. I also dice the fruit because I think it incorporates into the dough more consistently and allows for more even cooking.
These Paddy Cakes filled with a delicious shot of Bailey's Irish Cream Mousse will bring the magic of leprechauns to the end of a holiday meal... Easy to make, they'll satisfy a family or a crowd. Blarney, they're good!