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 egg
- 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.