Luck in Every Crumb
Quick, easy and packed with hearty goodness - these soda bread scones are the perfect St. Paddy's Day treat.
March Brings a Touch of Irish cheer, and what better way to celebrate than with festive bites that combine tradition and creativity? Put a modern spin on a time-honored classic with these tender, golden Irish soda bread scones. Infused with currants, caraway seeds and a hint of orange zest, they’re perfect for breakfast, brunch or teatime.
INGREDIENTS
2 cups + 1 teaspoon, divided, all-purpose flour
¼ cup granulated sugar
2 teaspoons baking powder
½ teaspoon salt
¼ teaspoon baking soda
½ cup (1 stick) cold butter, diced
½ cup currants
2 teaspoons caraway seeds
1 cup cold buttermilk
½ teaspoon orange zest
1 egg
1 tablespoon milk
INSTRUCTIONS
- Preheat the oven to 425 degrees and line a baking sheet with parchment paper.
- Whisk together 2 cups four, sugar, baking powder, salt, and baking soda in a large bowl. Using a pastry cutter or your fingertips, work butter into the flour mixture until it resembles coarse crumbs. Toss currants with 1 teaspoon flour, then stir them into the flour mixture along with caraway seeds, buttermilk and orange zest. Mix until just combined, being careful not to overwork the dough.
- Scoop dough into mounds using a ⅓ cup measure, spacing them 3 inches apart on a baking sheet. Beat the egg with the milk to create an egg wash, then brush over the tops of the scones. Bake for 13 to 15 minutes or until the bottoms are golden brown. Cool on baking sheet. Then enjoy.