It’s almost St. Patrick’s Day, a day to celebrate all that’s Irish and green! What better way to do that than with Ireland’s most wonderful butters and cheeses from Kerrygold?
My IEFB buddies and I (proud members of Kerrygold’s Blogger Network) thought that would be an excellent idea, and our generous friends at Kerrygold agreed! With their help, we gathered for a “How to Throw a Kerrygold St. Patrick’s Day Potluck Party” they provided the butter and cheese, and we came up with delicious recipes to share with you…we’ve even paired them with beers, just for fun!
Have you tried Kerrygold’s products? Their happy cows, who are free of growth hormones, feed on the lush grasses of Ireland’s rolling hills, and the milk they produce is rich in beta-carotene – so much so that the butter is golden in color, ultra-creamy and rich in texture and taste.
Kerrygold products aren’t produced in huge factories, either…the company works with a cooperative of small Irish dairy farmers who have centuries of butter and cheese-making traditions. The difference is unmistakable, and once you’ve experienced Kerrygold’s quality and taste, you’ll be hooked!
We didn’t think it would be right to share these wonderful dishes and not give you a chance to win some of the products to cook with, so Kerrygold has a fantastic assortment of cheeses and butters waiting for one lucky winner of our giveaway! This isn’t just a couple of packages of cheese, my friends…oh no, this is a Kerrygold collection to be reckoned with ~ you’ll have enough butter and cheese to throw your own party…or make a huge batch of the most awesome grilled cheese sandwiches…this fantastic gift assortment is worth an estimated $175. You’ll be able to enter at the bottom of this post; don’t miss your chance to win this deliciousness!
I wanted to make something Irish-inspired, and I love scones…and I love scones with cheese and fruit. As I was thinking about which cheese to use, Kerrygold posted a picture on Facebook of their new Spreadable Dubliner Cheese. Dubliner is one of Kerrygold’s top sellers. It’s nutty and sweet, delicious on its own, and pairs well with vegetables, fruits, and of course, bread. Kerrygold has recently released precut slices of Dubliner, and just last month, the 6 oz. container of the spreadable version (and a low fat Dubliner is available too!).
The Spreadable Dubliner has a soft texture that allows it to be cut seamlessly into the flour with the butter, and it melts throughout the dough when it bakes, which means that the flavor of the cheese completely permeates the whole scone, rather than getting a burst of flavor here and there, as you would with grated hard cheese (although that’s perfectly delightful too, and if you can’t find the Spreadable Dubliner you can use grated Dubliner instead). And speaking of butter…you can’t make delicious scones without delicious butter…Kerrygold butters are all-natural, cultured cream with a high butterfat content that makes them not only delectable on your toast but perfect in your baked goods.
It’s a fantastic flavor pairing with chopped dried apricots and red walnuts. You can use regular walnuts too; the red walnuts are available during the holidays so I stock up and freeze them.
They’re a bit more expensive, but their gorgeous color, super-smooth texture and great flavor are worth it.
Anyway…these are delicious for breakfast, served warm,and dripping with Kerrygold Butter, of course. Enjoy a cup of strong coffee or your favorite tea alongside for a lovely start to your day.
By the way, one thing I love about my scone recipe is that the dough needs to rest for several hours – preferably overnight, so you can make them ahead and pop them into the oven in the morning…fresh baked goodness minus the frazzled baker!
Use a biscuit cutter to make mini-scones and dip them into a simple vanilla bean glaze for a beautiful dessert. The combination essentially gives you a fruit, nut and cheese course wrapped up in an edible plate. What’s not to love?
Pair them with Lindeman’s Framboise Lambic ~ a Belgian-brewed ale that is low in alcohol content but high in flavor. The fruity sweet-tart-yeastiness of this brew is a perfect compliment to the scone. Trust me, I really liked the combination, and I am not a beer afficianado (a shout out to the staff at Trader Joe’s who happily discussed the best options to serve with these scones…I love how they know their products!). Added bonus ~ it’s pretty!
Do give these scones a try; they are so easy and so delicious! Be sure to follow Kerrygold on Facebook, Twitter, Instagram and Pinterest to find out more about their incomparable butters and cheeses.
Check out what my fellow foodies have created with their Kerrygold special deliveries:
Sara from My Imperfect Kitchen made Dubliner Cottage Pie Puffs
Rebekah at Decadently Fit made Buffalo Deviled Eggs
Christy at Confessions of a Culinary Diva made The Dubliner Judge
Ellen at Within My Means made Cheddar Corn Chowder
Natalie at The Devil Wears Parsley made a gorgeous cheese platter with beer pairings
And don’t forget to enter below for a chance to win the gift assortment ~ you may win your own #PotOKerrygold! Enjoy ~
- 3 cups flour
- ⅓ cup sugar
- 1 ½ Tbsp. baking powder
- 4 oz. (8 Tbsp.) cold, Kerrygold Unsalted Butter, cut into chunks
- 4 oz. Kerrygold Spreadable Dubliner Cheese, cut into chunks (If you can’t find the Spreadable Dubliner you can use ½ cup grated Kerrygold Dubliner Cheese; add to the dry ingredients with the butter and mix as instructed below.)
- 1 egg, beaten
- ¾ cup heavy cream, plus more for brushing the tops of the scones
- 1 tsp. vanilla extract or vanilla bean paste
- ½ cup chopped dried apricots
- ½ cup chopped walnuts
- For the glaze: 1 cup powdered sugar
- ½ tsp. vanilla bean paste or vanilla extract
- 2 Tbsp. (or more, if needed) heavy cream
- Prepare the dough: Combine the dry ingredients in a large bowl.
- Add the chunks of butter and cheese and use your fingers or a pastry blender to cut the ingredients together until they are in dime-sized chunks.
- Stir in the apricots and walnuts.
- Make a well in the center of the mixture.
- Beat the egg, cream and vanilla together and pour into the dry ingredient-butter-cheese mixture.
- Mix the ingredients until they mostly hold together.
- Use your hands to gather the dough, incorporating any loose flour mixture.
- Turn out onto a lightly floured board and knead gently a couple of times, just until the dough holds together smoothly.
- Shape the dough into a disc and wrap in plastic wrap.
- Chill for several hours, or overnight.
- Make the scones: Preheat the oven to 375F.
- Line a baking sheet with parchment paper.
- If making large scones: Turn the dough out onto a lightly floured board and pat out into a 9 inch round.
- Use a knife or a pizza cutter to score the dough into 8 wedges.
- Place the wedges on the prepared baking sheet and brush the tops with heavy cream.
- Bake for 20-25 minutes, until golden on the top and browned on the bottom.
- For small scones: Turn the dough out onto a lightly floured board and roll out into a large round approximately ½” thick.
- Use a biscuit cutter dipped in flour to cut out as many as you can before gathering the dough and rolling out again.
- Place on the prepared baking pan and brush the tops with heavy cream.
- Bake 15-17 minutes, until golden on the top and browned on the bottom.
- Make a glaze with 1 cup powdered sugar, ½ tsp. vanilla/vanilla bean paste and 2 Tbsp. cream. Add more cream to get a dipping consistency. Dip the tops of the scones into the glaze and top with thin slices of dried apricots and finely chopped walnuts, if you’d like.
- Serve warm with butter, or slice in half and add raspberries and whipped cream for shortcake desserts. Pair with Lindeman's Framboise Raspberry Lambic.
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Disclaimer: Kerrygold provided the butter and cheeses for me to cook with and share my thoughts and recipes with you. I was not compensated in any other way, and all the opinions are my own.