Irish Soda Bread Scones
A delicious scone with classic soda bread flavor infused with currants and orange zest.
Ingredients
- 3/4 cup currants
- 1 orange zested and juiced
- splash wiskey optional
- 2 1/3 cup all-purpose flour
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1/4 cup sugar
- 1/2 cup frozen butter unsalted
- 3/4 cup buttermilk plus more if needed
- 1 large egg
- 1 TBS buttermilk
- sanding sugar optional
Instructions
- Put the currants into a small bowl.
- Heat the orange juice in the microwave or over the stove until very hot. Pour over the currants. Let the currants sit for 30 minutes, then drain them through a strainer.
- Preheat the oven to 400 degrees. LIne a baking sheet with parchment paper.
- In a large bowl, wisk together the flour, orange zest, baking powder, baking soda, salt, and sugar.
- Grate the frozen butter and add to the flour mixture. Toss and coat the butter with the flour.
- In a medium bowl, whisk the buttermilk, egg, and currants. Mix until just incorporated. Do not overmix. The dough will be shaggy.
- If the dough is too dry, add 1 TBS of buttermilk at a time until all the flour is hydrated.
- Turn the dough out onto a floured surface. Press the dough into a rectangle 3/4 inch thick. Fold one half of the dough over the other half. Press out and fold two more times.
- Press out the dough until it is 1 inch thick. Cut out scones with a biscuit cutter. I used a 2 1/4 inch cutter. Reform the remaining dough and cut out the rest of the scones.
- Put the scones on the baking sheet. Refrigerate for at least 30 minutes.
- Brush scones with buttermilk and sprinkle with sanding sugar. Bake for 18-22 minutes until tops are golden brown.
- Serve immediately. Enjoy.