Here's the recipe for my Irish Breakfast Scone Cookies in process.
Brew the tea and enplumpen the currants. To make a strong, dark tea with lots of flavor for the currants to soak up, I used 6 tea bags and 2 1/2 cups of boiling water. Soak the currants in the hot tea for 30-45 minutes.
Cream the creamables. The golden ratio: 1 stick of butter to 1 cup of dark brown sugar.
Combine the wet ingredients. An egg, brewed tea (which you take from the soaking currants), milk, vanilla, and the contents of 4 tea bags.
Add the wet ingredients to the creamables. Mix. It looks wet, but don't worry.
Drain the currants and add them to the combined wet ingredients and creamables. Mix again.
Combine the dry ingredients and add them to the combined enplumpened currants, wet ingredients, and creamables.
Scoop and bake. You'll love these...and that's no blarney!