Irish Scones + Emerald Soup


Happy St. Patrick's Day!

Even if you are not celebrating today, here are two yummy Irish inspired recipes to enjoy.

Irish Scones

1/2 cup / 125 g cold butter
3 cups / 300 g flour (plus more to knead)
1/3 cup / 70 g sugar
4 tsp. baking powder
pinch of salt
3/4 cup / 175 ml milk
1/4 cup / 75 ml yogurt
1 tsp. caraway seeds
3/4 cup / 100 g dried currants, raisins, or cranberries
1 egg yolk, beaten
1 Tbsp. sugar

Preheat oven to 350ºF / 175ºC. Line or grease a cookie sheet.

Place flour, sugar, baking powder, and salt in a large bowl, and add butter in little pieces. Knead with your fingers to cut butter into dry ingredients until mixture has the consistency of course meal.

Blend milk and yogurt together and add to flour mixture. Stir quickly with a fork to combine. Add caraway seeds and dried currants, raisins, or cranberries and more flour as needed to make a soft dough. Knead quickly until all ingredients are just combined and dough is workable. 

Divide dough into 2 parts. On a well-floured surface, pat each piece of dough into a circle that is 1 inch / 2,5 cm thick. Then cut each circle into 6 wedges with a sharp knife and place the wedges onto the prepared cookie sheet. Be sure to leave a bit of space between each piece, as dough will spread a bit while baking.

Brush the tops of the wedges with beaten egg yolk, and sprinkle with a bit of sugar if desired.

Bake for 18-22 minutes or until golden brown and test done. Serve warm with butter, marmalade, and honey. A wonderful breakfast treat fresh from the oven!



Emerald Soup

This soup is not traditionally Irish, but it's beautiful green color might remind you of the "Emerald Isle." A delightful way to celebrate the coming of spring, and it is very healthy and delicious too!

3 Tbsp. olive oil
2 leeks, chopped
1 shallot, chopped
2 cloves garlic, chopped
1 Tbsp. fresh herbs of your choice
3 zucchini, chopped
2 cups young green peas (fresh or frozen)
5 cups vegetable broth
4 cups fresh baby spinach, coarsely chopped
juice of 1 lemon
salt + fresh ground black pepper
sour cream or creme fraiche for garnish

Heat oil in a large soup pot. Add leeks, shallot, garlic, and herbs, then saute for about 3 minutes or until softened. Add zucchini and continue to saute for an additional 7-8 minutes, stirring often.

Add young green peas and vegetable broth and bring to a boil. Reduce heat and simmer for about 15 minutes or until all vegetables are soft. Add spinach and cook until it is wilted but still bright green, about another 2-3 minutes.

Puree the soup, and add lemon juice, salt, and pepper to taste. Adjust seasonings as necessary. 

Garnish soup with a spoonful of sour cream or creme fraiche before serving if desired.

A beautiful way to eat your veggies! xo


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Springtime greetings from Berlin,