Baking · Bread · Breakfast · Wexford

A Flavour of Wexford

Ireland has a wealth of fantastic food producers and we are very fortunate here in Wexford to be home to some of the finest.

With this sweet & savoury scone I am bringing Wexford to the table. I have used Uncle Aiden’s Stoneground Flour which is produced at Ballyminane Mills in Ballindaggin, just outside Enniscorthy. I use a lot of this flour in my kitchen.

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There isn’t a rasher in Ireland than comes close to Wexford’s award winning, lip smackingly good O’Neills Dry Cure Bacon; however it isn’t bacon that’s used in this recipe, it’s their black pudding, a favourite of Mr. Simply Homemade’s (our fussy eating middle child loves the white!)

When it comes to apples, we all love delicious Ballycross Farm apples and they bring a wonderful sweetness to this scone. Ballycross is a working farm that opens to the public at the weekend, they’re products can also be bought in many of our local stores.

O'Neill's Puddings & a Ballycross Apple
O’Neill’s Puddings & a Ballycross Apple

Ingredients WP_20151018_023

300g Plain Flour

100g Uncle Aiden’s Stoneground Flour

100g Butter, chilled

2tsp Baking Powder

150g O Neills Black Pudding

240ml Buttermilk

1 Ballycross Apple

1 Egg, beaten for egg wash

Method

  • Preheat the oven to 200C/180C fan and line a tray with baking parchment
  • In a large bowl rub the butter into the flour creating a breadcrumb like texture. Add the baking powder, mixing it in lightly.
  • Crumble in the black pudding and mix it through.
  • Add the milk and mix in with a wooden spoon until you have a light dough.
  • Chop the apple into small pieces and mix it into the dough quickly.
  • Lightly flour your work surface and tip the dough out. Knead it very lightly into a manageable round, refrigerate for 10-15 minutes.
  • Roll out the dough until it is around 1 inch thick. Cut out scones using a medium sized scone cutter and lay on the baking tray; brush with the beaten egg and bake for 20 minutes.

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I made these scones for a leisurely weekend breakfast. They would be a wonderful addition to any brunch table also. They are full of flavour, a delight on the palate. Add good Irish butter along with some Wexford Cheddar and you’re in breakfast heaven.

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This scone recipe is from Valerie O’ Connor’s Bread on the Table; I have made only very slight changes to it.

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4 thoughts on “A Flavour of Wexford

    1. Thanks Fi 🙂 It really is delicious, a lovely treat and you have such a wonderful selection in Cork too, my husband picked up a lovely black pudding in the English Market the last time we were there, can’t for the life of me remember which it was of course lol 🙂

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