These Blarney Scones are perfectly named and perfectly delicious for a Saint Patrick's Day brunch.
1 1/2 cup white flour (plus some for kneading)
1/2 teaspoon baking powder
1/4 pound butter, softened
1/4 cup sugar
1 teaspoon vanilla
1 egg, slightly beaten (plus some for the top of the egg)
1/4 cup milk
1/4 cup white raisins
Mix flour and baking powder.
Add butter, blending until mixture is butter-colored. Add sugar and continue to mix well. Add the beaten egg and all the milk. Add raisins mixing well to make a sticky dough.
Turn dough onto floured board and knead at least 5 minutes or longer. Use your hands, spread dough out to be about 1" thick. Cut dough into rounds (or shamrocks using a cookie cutter).
Insert your lollipop stick and place on lined/greased baking sheet.
Brush tops of scones with the extra beaten egg. Bake at 375 degrees for 15 to 20 minutes, or until brown.
Let them cool at room temperature.