I have yet to try cooking corned beef and cabbage for the kids yet, though the recipe for "uncorned beef" in the March issue of Martha Stewart Living tempted me.  The recipe uses beets to create the corned beef redness found in processed versions.

     That's not what I'm making this year though.  I think the kids will enjoy scones more.  Long ago on a visit to Dublin, one of my favorite stops was Bewley's Cafe on Grafton Street for tea and scones.  So delicious, with a bit of crunchiness on the outside and tenderness on the inside.

Scones with Dried Cranberries (or cherries, or apricots, or currants, or raisins)

3 cups flour

4 tsp. baking powder

1/2 tsp. baking soda

1/2 tsp. salt

1/2 cup (1 stick) butter, cut into 1/2 inch pieces

1 cup dried fruit (dice larger fruits like cherries or apricots)

1 egg, beaten

2/3 cup low-fat plain yogurt or buttermilk

1/2 cup sugar

1-1/2 tsp. grated orange peel

Preheat oven to 375 degrees.

Mix dry ingredients in large bowl.  Cut butter into mixture using a pastry cutter or two knives (you could also do this in a food processor if you're careful not to break down the butter pieces to much--just a quick pulse or two). 

Mix egg, yogurt, sugar, and orange peel in separate bowl.  Mix into flour and butter mixture with a gentle hand.  It should come together, but you don't want to overmix it.  Form into ball and pat out on a floured surface to a 1-1/4 inch thickness (sprinkle flour on top to prevent hands from sticking).  Cut into diamonds about 4 inches long.

Bake 20-25 minutes.  They should turn golden at the edges, but do not overbake.