Ireland is known for is their hearty breakfasts. A full Irish breakfast was created for farm workers so they would be satiated and ready for a full day’s work. The meal was made up of local produce and homemade items, all of which were cooked in a frying pan with a pad of Irish butter.
A full Irish breakfast is the traditional cooked breakfast of Ireland, but it is also one of those expressions that mean different things to different people—it all depends on where you live. (In Ulster in Northern Ireland the breakfast is also known as an “Ulster fry.”).
However to us Irish Americans, we took the lovely Irish tradition and made it something of our own to celebrate. Many of us created a Brunch for weekends with family. During the warm summer months, the brunch is moved out side to the patio or deck. A full Irish American brunch include some or all of the following traditional dishes: Bacon, sausages, eggs, mushrooms, grilled tomatoes, baked beans and perhaps some cooked leftover potatoes made into a hash. There will also be toast, butter, marmalade, and lots of tea or coffee to drink as well as cocktails.
Over the years more foods have become interchangeable as part of a full breakfast. Some items you may see on the menu are egg, sausage bread casseroles, English muffins, kippers, pancakes, corned beef hash, omelets, fried bread, and various scones.
One of favorite scones to serve on special Sunday Brunches is a Bunratty scone. I discovered this delicious bite while touring the Bunratty castle and park area.
- 4 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 tablespoon granulated sugar
- ¼ teaspoon salt
- ¼ cup (2 ounces) cold unsalted Irish butter*, cut into pieces
- ½ cups raisins
- 2 large eggs, beaten
- 2 cups buttermilk
- ¼ cup heavy whipping cream
- Preheat oven to 400°. Line a rimmed baking sheet with parchment paper.
- In a large bowl, whisk together flour, baking powder, baking soda, sugar, and salt. Using a pastry blender or your fingers, cut or work in butter until mixture resembles coarse crumbs. Stir in raisins. Make a well in center, and with a wooden spoon, stir in egg and buttermilk until mixture forms a soft dough.
- Turn out dough onto a lightly floured surface. Using a rolling pin, roll out dough to a ½-inch-thick round. With a 2½-inch round cutter, cut 18 scones from dough, rerolling scraps as necessary. Place scones on prepared baking sheet.
- Brush tops of scones with cream.
- Bake until scones are risen and tops are golden brown, 18 to 20 minutes. Let cool on wire cooling rack for 10 minutes. Serve warm.