Irish Soda Bread Scones
A Classic for St. Pat’s
Ingredients:
2 c unbleached all-purpose flour plus more for dusting
¼ c granulated sugar plus more for sprinkling
1 Tbsp aluminum-free baking powder
½ tsp baking soda
¾ tsp kosher salt
4 Tbsp very cold unsalted butter cut into ½-inch cubes
¾ c cold buttermilk
1 large egg
⅓ c of plump golden raisins (packed)
Egg Wash:
1 large egg
1 tsp milk
Preparation:
Preheat the oven to 425°F 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.
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.
Slather with clotted cream and The Southern Conserve’s Fig Preserves.
