Wednesday, March 5, 2014

Guinness Scones With Guinness Butter

You know how my family and friends know St. Patrick's Day is coming up?
I start baking/cooking with Guinness. 
I usually don't make anything with beer because I just don't like beer. This time of year out....Guinness everything happens. 
Like these scones for example. They are a lovely biscuit-type scone that are fantastic for lunch with some soup. Served, of course, with some delightfully different Guinness butter. 
The butter is also a perfect accompaniment with mashed potatoes, garlic toast, roast vegetables, pretty much anything you put plain butter on but want to fancy up a bit. 
Make it. 
You won't regret it.

Guinness Scones With Guinness Butter

1 cup flour
1 cup whole wheat flour
2 tsp baking powder
1/2 tsp baking soda
2 Tbsp dried spinach
1 tsp dried parsley
pinch salt
1/4 cup butter, cold
1/4 cup + 2 Tbsp buttermilk
1 Tbsp maple syrup
1/2 cup Guinness draught

1 cup butter, softened
1 tsp maple syrup
2 Tbsp Parmesan cheese, shredded
1 Tbsp dried spinach
salt & pepper
1/2 cup Guinness draught

Prepare scones - Preheat oven to 400. Line a cookie sheet with parchment paper, set aside. 
In a large bowl, stir together flour, whole wheat flour, baking powder, baking soda, dried spinach, dried parsley, and salt. Using 2 knives (or a pastry cutter), cut in the cold butter until mixture resembles coarse crumbs. 
In a smaller bowl, whisk together the buttermilk, maple syrup, and Guinness. Mix the liquid ingredients into the dry ingredients until it comes together into a dough. (Do not over mix - this will result in touch scones) (You may need to add a bit more flour or a bit more liquid to reach the right consistency.)
Place dough on floured work surface. Roll or pat dough out to about 1/2 inch thickness.
Cut with a cookie cutter with a sharp edge or simply cut with a knife.

Place scones on prepared cookies sheet. 

You can re-roll the dough once and cut out more scones. 
Re-rolling it any more than that tends to result in tough scones. 
Bake at 400 for approx 15 - 20 minutes, until tops are lightly browned. Remove from oven and let cool for 5 minutes on cookie sheet before removing to wire rack to cool completely. (Or serve warm!)

While the scones are baking you can prepare the Guinness butter.
Prepare butter - In a medium mixing bowl, beat the softened butter until creamy. Beat in the maple syrup, Parmesan cheese, dried spinach, and salt & pepper. 
Very gradually (1 Tbsp at a time), beat in the Guinness until it is well combined. (If you add it too fast it will not incorporate and your butter will not be smooth and creamy.)

You can serve the butter like this on the warm scones or you could also chill it for later.
Simply plop the butter onto a piece of plastic wrap. Use the plastic wrap to mold the butter into a log. Then wrap the log in plastic wrap to chill. 

You can then slice the butter into thin rounds to serve. (Store any extra in the fridge)
Again, if you decide to just chill the butter in the bowl remember to bring it back to room temp before serving so it is not too hard. 

Mmmmm...savory scones and savory butter.
Perfect St. Patrick's Day brunch or breakfast treat. 

Be sure to drop by Easy Life and Horrific Knits and Table For Seven and Morsels Of Life for some fun, crafty, and tasty links!


  1. Yummy! These are so different than anything I've ever had. I would love to try them. Thanks for sharing them with us at the Four Seasons Blog Hop. I am sharing them.

  2. Loving the Guinness whipped butter idea! Sounds like it'd go perfectly with those scones. Please stop on by and share with us at Five Friday Finds. :)