1/2 tsp Cream of Tartar
4 Tbl (2 oz) Light Cream cheese (softened)
pinch Real Salt
1 packet Splenda (optional – don’t use for the Keto diet)
Position two racks in the middle of the oven. Heat to 350.
Prepare two baking sheets with parchment paper and cooking spray or Silpat liners. (They can leave a residue, even on the Silpat, so if you don’t like that, you will need to also grease your Silpat)
Separate the egg whites and yolks into two mixing bowls.
Add the cream of tartar to the egg whites and beat stiff with an electric mixer. They should stiffen after 3-5 minutes of beating. Do not over-beat.
Whisk the cream cheese, salt and Splenda if using into the yolks until smooth. Gently fold the yolk mixture into the whites. The batter should be fluffy.
Use a regular-sized ice cream scoop or 1/4 cup measure to spoon the batter onto the baking sheets. (A pretty good way to get the batter out of the cup and onto the baking sheet is with a small plastic spatula. That keeps the mess level down, and you can use the spatula to spread and shape them into discs.)
Place 6 mounds of batter on each sheet so they have room to spread. Bake 20-22 minutes, switching racks halfway through.
Let the bread cool completely before removing from the baking sheets.
2 1/2 cups flour
2 1/2 teaspoons baking powder
1/2 teaspoon salt
2 tablespoons sugar
12 ounces room temperature beer (The better the beer, the better the bread. I like using a lighter beer in this recipe, like Harp over Guinness.)
1 tablespoon salted butter, melted
Jane’s Krazy Mixed-Up Salt (optional)
Preheat your oven to 375º F degrees.
Sift together flour, baking powder, salt, and sugar. Slowly add beer. Mix together until just incorporated.
Place into prepared loaf pan and bake for 35 minutes.
Melt 2 tablespoons of salted butter in the microwave. Using a pastry brush, carefully brush the melted butter all over the exposed parts of the bread. Generously sprinkle Jane’s Krazy Mixed-Up Salt on top and bake for 10 more minutes.
Let cool in pan for 10 minutes. Then remove bread from loaf pan and place on a wire rack to cool completely.
1 & 3/4 cups All-Purpose Flour
1/4 cup Granulated Sugar, plus additional for sprinkling over tops
2 teaspoons Baking Powder
1/2 teaspoon Salt
4 tablespoons Kerrygold Pure Irish Butter, cold, cut into pieces
1/3 cup Raisins (optional)
1/2 cup 2% Milk
Egg – 1 large, plus additional beaten egg for brushing over tops
Preheat oven to 425°F.
In a large bowl, stir together the flour, 1/4 cup sugar, baking powder and salt. Using a pastry blender (or two knives) cut the butter into the flour mixture to form coarse crumbs. Add raisins.
Whisk together the milk and 1 egg. Make a well in the flour mixture, pour in milk mixture and stir just until a soft, moist dough is formed.
Turn dough out onto a lightly floured surface; gently knead 1 or 2 times to incorporate loose pieces of dough (do not over knead or the scones will be tough). Pat to 1 & 1/2 inch thickness.
Using a well-floured biscuit cutter, cut out 6-8 rounds (depending on which size cutter you use) recombining scraps as necessary. I was able to make eight scones with my biscuit cutter.
Place rounds on lightly buttered baking sheet. Brush tops with additional beaten egg; sprinkle with additional sugar.
Bake until golden brown, about 12-14 minutes. Serve warm with butter or jam.