Many of my readers know that I periodically write for two international Software Testing Magazines and I have my own blog called: The Testers Edge where I share my experiences, observations, thoughts on Software Testing and other professional development areas.
As I have mentioned in a previous posting on The Testers Edge, I have a lot of admiration for Lalitkumar Bhamare and I was honored when he asked me for an interview for his excellent e-magazine. His interview provides some insight into my professional and personal life. So grab a cup of tea and perhaps a hot scone to not only read my interview but to also enjoy the wonderful articles written by Testers from around the world! My preference is loose Earl Grey Supreme by Harney and Sons. Speaking of scones… here is a great recipe for scones that I posted previously.
Click here for my interview.
1 3/4 to 2 3/4 cups all-purpose flour or cake flour
1/4 cup sugar
2 teaspoons baking powder
1/2 teaspoon salt
2 ounces cold Kerrygold Pure Irish Butter, cut into pieces
1/3 cup raisins or currants
1/2 cup skim milk
1 large egg, plus additional beaten egg for brushing over tops
Additional sugar for sprinkling over the tops ; sugar in the raw is nice to use
1 egg, beaten
Preheat oven to 425° F. Sift together flour, sugar, baking powder and salt into large bowl.
Using fingertips, pastry blender, or butter knives to cut the Kerrygold Butter into flour mixture to form coarse crumbs. I start by using two butter knives and then finish using my fingers. Add and mix in raisins.
Whisk together milk and 1 egg. Make a well in the flour mixture; pour in milk mixture. Using fork, stir just until soft, moist dough is formed.
Turn dough out onto lightly floured surface; gently knead 1 or 2 times to incorporate loose pieces of dough. (Do not over knead.) Pat dough to 1 inch thickness. I found the dough to be very wet so I added more flour until it was an appropriate texture to create the scones.
Cut into 6 wedges. Place scones on lightly sprayed baking sheet. Brush tops with additional beaten egg; sprinkle with sugar. Do not skip this step as it adds a lot to the scones.
Bake until golden brown, about 14 to 17 minutes, rotating pan halfway through baking for more even browning. Serve warm with Clotted Cream, Kerrygold Irish Butter, or jam. I was going to make Clotted Cream and I had the heavy cream. Unfortunately, I purchased it too early and it was past the expiration date. But I do not mind admitting that I like butter. I do not use it often in cooking but for a special occasion like this I am having my scones with the Kerrygold Irish Butter! Now I must go and make my Irish Stew!