March 14, 2012 in breakfast
Saint Patrick’s Day is one of those holidays that I just can’t get into. Mostly because I look awful in green. Also because I don’t like beer which ruins the whole “OMGGREENBEER” thing for me.
Last year, however, I found a reason to celebrate: Irish Soda Bread. I fell in love with it. Pretty sure I ate the whole loaf by myself.
I wanted to make it again this year but in an effort to shake things up, I turned it into scones. Scones are awesome because they’re buttery and flaky and sweet but not overly so. They turned out perfect – I split mine in half and covered both sides with salted butter; so good!
2¼ cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
½ teaspoon salt
¼ cup plus 1 tablespoons sugar, divided
6 tablespoons unsalted butter, chilled & cut into small pieces
¾ cup buttermilk
1 cup raisins or currants
1 tablespoons heavy cream
- Preheat oven to 425F. Line a large baking sheet with parchment paper.
- In a mixing bowl, whisk together the flour, baking powder, baking soda, salt, and ¼ cup sugar, making sure to remove any lumps.
- Using a pastry cutter, 2 knives, or your fingers, work the butter into the flour mixture until you have coarse crumbs.
- In a small bowl, whisk together buttermilk and egg. Pour into the flour mixture and stir until just combined. Fold in the raisins, being careful not to overwork your dough.
- Turn your dough out onto a floured surface and press (or roll) your dough out to about 1-inch thickness. Use a cookie cutter or sharp knife to cut into your desired shapes; transfer to prepared baking sheet. Brush with the heavy cream and sprinkle with the remaining 1 tablespoon of sugar
- Bake for 15 – 20 minutes, depending on the size of your scones. The scones should be a beautiful golden brown. Transfer to a wire rack to cool slightly before serving.
Secret Recipe Club – Chocolate Peanut Butter Cookies