Irish Soda Bread Scones seemed fitting for this year’s St. Pat’s dinner. I actually added the fluffy, lightly sweetened scones to a tray along with butter, honey and jelly for an after-dinner sweet treat. We'll have the rest tomorrow morning. The recipe (with adjustments) is from A Beautiful Plate blog. See my Make-Ahead Tip in step #11. Instead of regular raisins, use the golden variety, or try raisins or currants.
Irish Soda Bread Scones Make about 7-8 (2-inch in diameter) scones
Scones:
2 cups (240 g) unbleached all-purpose flour plus more for dusting
1/4 cup (50 g) granulated sugar
1 tablespoon baking powder
1/2 teaspoon baking soda
3/4 teaspoon kosher salt
4 tablespoons (2 oz; 60 g) very cold unsalted butter cut into ½-inch cubes
3/4cup (180 mL) cold buttermilk, cut into small cubes
1 large egg
1/3 packed cup plump raisins
Egg Wash—whisk together:
1 large egg
1 teaspoon milk
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Coarse sugar for sprinkling on top
- Preheat the oven to 425°F (220°C) with a rack in the center position. Line a sheet pan with parchment paper (or a silicone baking mat). Set aside.
- In a medium mixing bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
- Add the cold butter and toss in the flour mixture. Using a pastry cutter or a fork, cut the butter into the flour mixture until the mixture resembles coarse meal.
- Place the bowl in the freezer for 5 minutes to chill.
- In a large measuring cup, whisk together the cold buttermilk and egg.
- Remove the flour mixture from the freezer. Stir in the raisins.
- Create a well in the center of the dry ingredients and add the buttermilk mixture.
- Using a Danish whisk or wooden spoon, stir the wet ingredients into the flour mixture until just absorbed. The dough will seem shaggy and slightly dry.
- Transfer the dough and any dry remaining bits to a lightly-floured countertop. Knead the dough gently 4 to 5 times until it comes together, dusting the dough lightly with flour as necessary to prevent it from sticking to the countertop.
Above: Dough when it was first dumped out.
Below: Dough after it has been gently kneaded.
- Pat the dough gently with your hands into a disc that is roughly 3/4-inch thick. Fold the dough over itself 2 to 3 times, this will help create layers. Dip a 2-inch-diameter biscuit cutter in flour and cut out the scones. Do not twist the biscuit cutter as you cut the dough, this will prevent the scones from rising evenly. Gently press and knead any remaining scone dough and repeat to make 7 to 8 scones total.
- Distribute the scones evenly on the lined sheet pan, setting them apart by several inches. (Make- Ahead Tip: At this point I covered the scones with plastic wrap and set them in the refrigerator for a couple of hours so I could serve them warm from the oven.)
- Lightly brush the tops of the scones with egg wash and generously sprinkle with coarse sugar.
- Place the scones in the oven and immediately increase the oven temperature to 450°F (230°C).
- Bake until golden in color, about 10 to 12 minutes.
- Transfer the scones to a wire rack.
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| Above: Becki & Kevn joined us for dinner. Below: The rest of the meal: corned beef & cabbage, mashed potatoes & cucumber salad. |
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Scones:
2 cups (240 g) unbleached all-purpose flour plus more for dusting
1/4 cup (50 g) granulated sugar
1 tablespoon baking powder
1/2 teaspoon baking soda
3/4 teaspoon kosher salt
4 tablespoons (2 oz; 60 g) very cold unsalted butter cut into ½-inch cubes
3/4 cup (180 mL) cold buttermilk, cut into small cubes
1 large egg
1/3 packed cup plump raisins
Egg Wash—whisk together:
1 large egg
1 teaspoon milk
-----
Coarse sugar for sprinkling on top
- Preheat the oven to 425°F (220°C) with a rack in the center position. Line a sheet pan with parchment paper (or a silicone baking mat). Set aside.
- In a medium mixing bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
- Add the cold butter and toss in the flour mixture. Using a pastry cutter or a fork, cut the butter into the flour mixture until the mixture resembles coarse meal.
- Place the bowl in the freezer for 5 minutes to chill.
- In a large measuring cup, whisk together the cold buttermilk and egg.
- Remove the flour mixture from the freezer. Stir in the raisins.
- Create a well in the center of the dry ingredients and add the buttermilk mixture.
- Using a Danish whisk or wooden spoon, stir the wet ingredients into the flour mixture until just absorbed. The dough will seem shaggy and slightly dry.
- Transfer the dough and any dry remaining bits to a lightly-floured countertop. Knead the dough gently 4 to 5 times until it comes together, dusting the dough lightly with flour as necessary to prevent it from sticking to the countertop.
- Pat the dough gently with your hands into a disc that is roughly 3/4-inch thick. Fold the dough over itself 2 to 3 times, this will help create layers. Dip a 2-inch-diameter biscuit cutter in flour and cut out the scones. Do not twist the biscuit cutter as you cut the dough, this will prevent the scones from rising evenly. Gently press and knead any remaining scone dough and repeat to make 7 to 8 scones total.
- Distribute the scones evenly on the lined sheet pan, setting them apart by several inches. (Make- Ahead Tip: At this point I covered the scones with plastic wrap and set them in the refrigerator for a couple of hours so I could serve them warm from the oven.)
- Lightly brush the tops of the scones with egg wash and generously sprinkle with coarse sugar.
- Place the scones in the oven and immediately increase the oven temperature to 450°F (230°C).
- Bake until golden in color, about 10 to 12 minutes.
- Transfer the scones to a wire rack.
