Irish Soda Bread Scones Recipes

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.

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.

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.