Irish Soda Bread Scones
From Simply Scones by Leslie Weiner and Barbara Albright
These mildly sweet scones are perfect at meals or at snacktime. Don’t forget to serve them on St. Patrick’s Day.
2 Cups all-purpose flour
3 Tbs. firmly packed light brown sugar
1 ½ tsp. baking powder
½ tsp. baking soda
½ tsp. caraway seeds (optional)
½ tsp. salt
1/3 cup unsalted butter, chilled
½ cup buttermilk
1 large egg
½ cup coarsely chopped walnuts (optional)
½ cup raisins
½ cup golden raisins (See Note)
1 egg yolk mixed with ½ tsp. water for glaze (optional)
Preheat oven to 375 degrees.
Butter a 10-inch diameter circle in the center of the baking sheet. (Or use parchment paper).
In a large bowl, stir together flour, brown sugar, baking powder, baking soda, caraway seeds (if using), and salt. Cut the butter into ½ inch cubes and distribute them over flour mixture. With a pastry blender, or two knives used scissors fashion, cut in the butter until the mixture resembles coarse crumbs. In a small bowl, stir together the buttermilk and egg. Add the buttermilk mixture to the flour mixture and stir to combine. The dough will be sticky. With lightly floured hands, knead in the nuts and raisins until evenly distributed.
With lightly floured hands, pat the dough into a 9-inch diameter circle in the center of prepared baking sheet. If desired, brush the egg mixture over the top and sides of the dough. With a serrated knife, cut into 8 wedges. Bake for 20-25 minutes, or until a cake tester or toothpick inserted into the center of a scone comes out clean.
Remove the baking sheet to a wire rack to cool for 10 minutes. Using a spatula, transfer the scones to a wire rack to cool. Recut into wedges, if necessary. Serve warm or cool completely and store in an airtight container.
These scones freeze well.
Note: ½ cup dark or golden raisins may be used instead of two varieties.