Kristin Teig (Courtesy W. W. Norton & Company). Kristin Teig (Courtesy W. W. Norton & Company)
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At Kylemore Abbey in Connemara, Ireland, the Benedictine Catholic nuns are famed in the culinary arts. In addition to on-site workshops open to the public, making everything from marmalades and breads to candles and chocolate, the Abbey’s crowded café is the best place to sample their award-winning scones, voted as the best in Ireland on multiple occasions. In sharing their recipes with writer Jody Eddy in her book Elysian Kitchens, the sisters of Kylemore express their pride for the craftsmanship honed within the Abbey and extended to their local community.
Adapted from Elysian Kitchens: Recipes Inspired by the Traditions and Tastes of the World’s Sacred Spaces. Copyright 2024 by Jody Eddy. Used with permission of the publisher, W.W. Norton & Company. All rights reserved.
Featured in “How Food Fuels Faith in Sacred Spaces Around the World” by Jessica Carbone.
Yield: About 12 scones Cook Time: 40 minutes Ingredients 4½ cups all-purpose flour, plus more for dusting 1 Tbsp. plus 1 tsp. baking powder ¾ tsp. kosher
