Saturday, March 16, 2013

Irish scones

I don't know if this is a Thing or not, but this year I made my Irish soda bread in scone form. In years past, I've been struck by how crumbly the bread is when I slice it, and I thought it would be easier to consume if they were already baked into single-portion sizes. They are perhaps a little too easy to consume, as they're already gone and it's not even St. Paddy's Day yet! Thankfully, my grandma's hosting dinner tomorrow and I hear there'll be more Irish soda bread on the menu.

Irish Scones
  • 2 cups flour
  • 1/2 tsp. salt
  • 1/4 c. sugar, plus some for sprinkling
  • 1/2 tsp. baking soda
  • 1-1/2 tsp. baking powder
  • 1/4 c. butter, plus some for brushing tops
  • 1/2 c. raisins
  • 1 tsp. caraway seeds
  • 1 egg
  • ~1/2 c. buttermilk or soured milk
Preheat oven to 425 degrees F. In a bowl, mix together flour, salt, sugar, baking soda, and baking powder. Cut in butter, then add raisins and caraway seeds. Crack the egg into a liquid measuring cup and add enough buttermilk to equal 3/4 cup. Add the egg mixture to the dough. Mix until blended and knead dough. On a floured cutting board, shape into two flattened rounds and cut each round into six triangular wedges. Brush the tops with melted butter and sprinkle with sugar. Bake until tops are golden, 10-12 minutes.