Irish Soda Bread Scones
If you are in the mood for Irish Soda Bread- you can get the same wonderful flavor in a scone.
Scones don’t take a lot of time or effort to make. These would be a wonderful addition to your St. Patrick’s Day meal.
While traditionally served for breakfast or tea time, scones are really good any time of the day. They certainly can be served with dinner.
I used golden raisins, but you could use regular raisins, currants or cranberries, for a less traditional scone.
Irish Soda Bread Scones
2 c. flour
3 T. sugar
2 t. baking powder
1 t. baking soda
½ t. salt
1/3 c. butter
½ c. golden raisins
1 t. caraway seeds
2/3 c. buttermilk
1 egg
Milk
Extra sugar for sprinkling
Preheat oven to 425 degrees and lightly grease a baking sheet. Combine dry ingredients in medium bowl and cut in butter to resemble coarse crumbs. Stir in raisins and caraway seeds. Beat together buttermilk and egg and add to flour mixture, stirring with fork until mixture just coming together. Turn onto floured surface and knead 5-6 strokes or until ball of dough holds together. Dust an 8-inch round cake with flour. Press dough into cake pan. Invert pan over onto prepared baking sheet. I find if I do this quickly the dough comes out more easily. Remove cake pan. This will give you a perfect 8-inch circle of dough. With a sharp, floured knife cut dough into 8 wedges. Brush top with milk and sprinkle with extra sugar. Bake 14-16 minutes. Makes 8.
Irish Soda Bread Scones
Irish Soda Bread Scones
If you are in the mood for the flavor of Irish Soda Bread- you can get the same wonderful experience in a scone. I made a batch of these scones this morning. I had one with a cup of hot tea. It was the perfect breakfast.
I will admit that most mornings, breakfast is a bowl of oat bran. Scones are so much more fun. They don’t take a lot of time to make, either. These would be a great addition to your St. Patrick’s Day meal.
While traditionally served for breakfast or tea time, scones are really good any time of the day. They certainly can also be served with dinner.
I used golden raisins, but you could use regular raisins, currants, or even leave them out.
Irish Soda Bread Scones
2 c. flour
3 T. sugar
2 t. baking powder
1 t. baking soda
½ t. salt
1/3 c. butter
½ c. golden raisins
1 t. caraway seeds
2/3 c. buttermilk
1 egg
Milk
Extra sugar for sprinkling
Preheat oven to 425 degrees and lightly grease a baking sheet. Combine dry ingredients in medium bowl and cut in butter to resemble coarse crumbs. Stir in raisins and caraway seeds. Beat together buttermilk and egg and add to flour mixture, stirring with fork until mixture just coming together. Turn onto floured surface and knead 5-6 strokes or until ball of dough holds together. Dust an 8-inch round cake with flour. Press dough into cake pan. Invert pan over onto prepared baking sheet. I find if I do this quickly the dough comes out more easily. Remove cake pan. This will give you a perfect 8-inch circle of dough. With a sharp, floured knife cut dough into 8 wedges. Brush top with milk and sprinkle with extra sugar. Bake 14-16 minutes. Makes 8.
