Merciful God, You are great in compassion and Your tenderness for us is without measure. We ask You to give us today our daily bread, and also provide for the needs of all of Your hungry children around the world. Through Christ Your Son and Our Lord. Amen.

Thursday, June 9, 2011

Irish Soda Scones


Yummy, yum. You know I love scones (just click on "scones" in my sidebar), and I really love Soda Bread. So, I knew when I saw this recipe for Irish Soda Scones I would love them, it just took me a while to get around to making them. But this morning I did, bright and early before it got too hot. The oven doesn't have to be on all that long, so it did not warm things up much at all. And these little yummies were more than worth any heat they generated. Little Irish Soda Bread loaves is what they are -- soft and slightly sweet, with raisins and caraway, just the way I think soda bread should be.

One note to make: I used shortening because I was low on butter, but I did brush the tops with melted butter after they came out of the oven. Serve them with jam or butter or on the side of a plate of eggs -- anyway is good, just serve them!

Recipe modified just a tad from the Brown-eyed Baker.

Irish Soda Bread Scones
3 cups all-purpose flour
1 cup cake flour
¼ cup granulated sugar
1½ t. baking soda
1½ t. cream of tartar
1 t. salt
4 T. unsalted butter, softened
1¼ cups buttermilk
1 egg, lightly beaten
1 cup currants or raisins
1 T. caraway seeds (optional)
2 T. butter, melted (for brushing)

Preheat oven to 400 degrees F and position rack in upper-middle position. Line a baking sheet with parchment paper or a silicone baking mat (or lightly grease).

In a large bowl, whisk together the flours, sugar, baking soda, cream of tartar, and salt. Work the softened butter into the dry ingredients using a pastry blender or a fork or your hands until the flour mixture resembles coarse crumbs.

Add the buttermilk, egg, raisins and caraway seeds and stir with a fork just until the dough begins to come together. Turn the dough out onto a floured work surface and knead gently just until the dough is cohesive. It should be bumpy – overworking it will cause the resulting scones to be tough instead of tender and flaky.

Divide the dough evenly into two pieces and pat each into a round shape. Using a sharp knife, each round into six triangular scones. Place on baking sheet in the rounds, but separating scones so they are not touching. Bake for 15 to 20 minutes. The scones should be golden brown and a thin knife or skewer should come out clean. Remove from the oven and immediately brush with the melted butter. Allow to cool to room temperature.



Lori N from MN said...

Thanks Barbara, I was just wondering what I'd make for breakfast tomorrow...

Lori N from MN said...

Mmmm! My children thank you.

Kaylan said...

Made these this weekend...they were a hit! Thanks, Barbara!

scmom (Barbara) said...

So glad you liked them Lori and Kaylan. Thanks for letting me know!

Crafty P said...

must try soon! made balsamic steak yesterday! yum