By Dana Jacobi
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The Irish have the Blarney Stone and the gift of gab. They also have a genius for turning simple, unassuming ingredients into dishes glowing with comfort and flavor.

Once in Ireland, even confirmed oatmeal haters are seduced by the charms of nutty tasting steel-cut oats served as a steaming porridge bathed in icy, tangy buttermilk. And falling in love with "champ," potatoes mashed with scallions and creamy hot milk, is even easier.

Lavish amounts of dairy products, from milk and buttermilk to cream and freshly-churned butter, increase the allure of many classic Irish dishes. Although these embellishments might be acceptable as treats or vacation-time indulgences, all that fat and cholesterol does not make for sound eating on a regular basis.

Fortunately, some of Ireland's familiar dishes can be made using leaner dairy products, as proven by these scones. (Admittedly, scones originated in Scotland, but the intriguing combination of caraway seeds and currants, traditionally associated with Irish soda bread, makes this version appropriate for St. Patrick's Day, when good spirits see the Irish in everything.)

These scones use buttermilk instead of heavy whipping cream. A by-product in making butter, buttermilk, contrary to its name, can be a lean product. Whole buttermilk contains eight grams of fat per cup. The reduced-fat version has half that – just four grams – and fat-free buttermilk is also available.

These scones may seem as sweet as an Irishman's brogue, but they call for a minimal amount of sugar. Instead, they get wholesome sweetness from a lavish measure of dried currants. Interestingly, we have the Celts to thank for the name of this fruit, which looks like a miniature raisin. Originally called "raisins of Corinth" because they were made from small grapes from Greece, the name was shortened to Corinths, then later corrupted to "currants."

Blending some whole wheat flour with white flour gives these scones a nutty flavor, yet retains the light texture of British baked goods made with whole-meal flour – a finer and lighter version of America's whole wheat flour.

Irish Buttermilk Scones

  • 1-1/3 cups all-purpose flour
  • 1/3 cup whole wheat flour
  • 2 Tbsp. sugar
  • 1 tsp. baking powder
  • 1/2 tsp. baking soda
  • 1/2 tsp. salt
  • 1 cup currants
  • 1 tsp. caraway seeds
  • 1 large egg, beaten
  • 3/4 cup low-fat or fat-free buttermilk
  • 2 Tbsp. unsalted butter, melted
  1. Preheat oven to 375 degrees. Coat a baking sheet with cooking oil spray.
  2. In a large bowl, mix together all-purpose flour, whole wheat flour, sugar, baking powder, baking soda and salt until well combined. Mix in currants and caraway seeds.
  3. In a separate bowl, whisk together egg, buttermilk and butter.
  4. Add liquid mixture to dry ingredients, mixing with a wooden spoon just until they are blended and form a fluffy, moist dough.
  5. Using one-sixth at a time, transfer dough by spoonfuls onto the prepared baking sheet, spacing the 6 scones 3 inches apart.
  6. Bake scones 20 to 22 minutes or until scones are lightly browned on top and feel firm when pressed in the center. Transfer scones from pan to wire rack and cool slightly. Serve hot, accompanied by your favorite jam.

Makes 6 scones, each containing 211 calories and 5 grams of fat.

Dana Jacobi is a culinary professional and writer whose food appeals to everyone interested in eating well - deliciously and for good health. She has written several cookbooks, including The Best of Clay Pot Cooking and The Joy of Soy. A James Beard Award Finalist (as The Natural Kitchen: SOY!) this book redefined cooking with soyfoods in dishes for everybody. This article appears courtesy of AICR.


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