Irish Soda Bread Scones Recipes

IRISH SODA BREAD SCONES

Steps:

• Preheat the oven to 425°F (220°C) with a rack in the center position. Line a sheet pan with parchment paper (or a silicone baking mat). Set aside.
• In a medium mixing bowl, whisk together the flour, sugar, baking powder, baking soda, and salt. Add the cold butter and toss in the flour mixture. Using a pastry cutter or a fork, cut the butter into the flour mixture until the mixture resembles coarse meal. Place the bowl in the freezer for 5 minutes to chill. In a large measuring cup, whisk together the cold buttermilk and egg.
• Prepare the egg wash: In a small bowl, whisk together the egg and milk. Set aside.
• Remove the flour mixture from the freezer. Stir in the golden raisins. Create a well in the center of the dry ingredients and add the buttermilk mixture. Using a wooden spoon, stir the wet ingredients into the flour mixture until just absorbed. The dough will seem shaggy and slightly dry. Transfer the dough and any dry remaining bits to a lightly-floured countertop. Knead the dough gently 4 to 5 times until it comes together, dusting the dough lightly with flour as necessary to prevent it from sticking to the countertop.
• Pat the dough gently with your hands into a disc that is roughly ¾-inch thick. Fold the dough over itself 2 to 3 times, this will help create layers. Dip a 2½-inch-diameter biscuit cutter in flour and cut out the scones. Do not twist the biscuit cutter as you cut the dough, this will prevent the scones from rising evenly. Gently press and knead any remaining scone dough and repeat to make 8 scones total.
• Distribute the scones evenly on the lined sheet pan, setting them apart by several inches. Lightly brush the tops of the scones with egg wash and generously sprinkle with granulated sugar. Place the scones in the oven and immediately increase the oven temperature to 450°F (230°C).
• Bake until golden in color, about 10 to 12 minutes. Transfer the scones to a wire rack. Slice and eat warm with butter and/or jam. Scones best served the day of baking.

IRISH SODA SCONES

Steps:

• Preheat oven to 425 degrees. Whisk together flour, baking powder, baking soda, granulated sugar, and salt.
• Cut butter into small pieces; work into flour mixture with your fingers or a pastry cutter until dough resembles coarse meal. Add currants, caraway seeds, and buttermilk; stir until just combined.
• Scoop 1/3 cup-size mounds of dough onto a parchment-lined baking sheet, spaced 3 inches apart. Bake until bottoms are golden, 15 to 20 minutes. Let cool completely on sheet.
• Meanwhile, combine confectioners' sugar, milk, and orange zest. Drizzle over scones; serve.

IRISH AND SCOTTISH GAELIC SODA BREAD SCONES

Steps:

• Pre-heat the oven to 220C/450F.
• Mix all the dry ingredients together in a large bowl. Make a well in the centre and add the smaller quantity of buttermilk, 400ml or 14 fluid ozs.
• Mix by hand, adding more buttermilk if necessary, until you have a soft but not sticky dough.
• Turn out on to a floured surface and knead lightly - just enough to shape the dough into a round. Flatten it to about 2.5cm/1in thick and cut out 8-10 scones, using a 7.5cm/3in plain cutter.
• Put on to a floured baking tray and bake for about 20 minutes, until well risen and golden. Leave to cool slightly on a wire rack.
• Serve with soup, stews or traditional breakfasts.

IRISH SODA BREAD SCONES

Steps:

• Preheat oven to 375°; butter a 10-inch diameter circle in the center of a baking sheet.
• In a big bowl, stir the flour, brown sugar, baking powder, baking soda, caraway seeds, and salt.
• Cut the butter into ½ inch cubes and distribute them over the flour mixture.
• Using a pastry blender, cut in the butter until it resembles coarse crumbs.
• In a small bowl, stir the buttermilk and egg together; 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 the prepared baking sheet.
• Brush the egg yolk 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 pick comes out clean.

IRISH SODA BREAD SCONES

Steps:

• Preheat oven to 425 degrees. Stir together dry ingredients in a medium bowl. Add buttermilk and stir to combine.
• Mix by hand until a dough starts to form. Transfer to a lightly floured surface and knead into a ball. Pat dough into a 7-8 inch circle about one inch thick. Cut into six large or 10 small scones (or whatever shape your heart desires).
• Transfer scones to baking pan with parchment or that's lightly floured. Brush the tops of scones with buttermilk, then sprinkle the oats and turbinado sugar over them.
• Bake for 20 minutes or until they're lightly brown and have a hollow sound when you tap the bottoms. Let cool for a few minutes and spread with your favorite jam while they're still warm.