Irish-American Soda Bread Scones, adapted from Epicurious.com (makes 5 large scones)(printable recipe)
I cut the epicurious recipe in half because frankly I ran out of flour, and only had 2 and 1/2 cups rather than 5 cups of flour. This made 5 generous scones, so if you are feeding a crowd, double the recipe below.
2 1/2 cup all purpose flour
1/2 cup sugar
1 and 1/2 teaspoons baking powder
3/4 teaspoon salt
1/2 teaspoon baking soda
1/4 cup (1/2 stick) unsalted butter, cut into little pieces
1 cup dried currants or raisins
1 tablespoon plus 1 and 1/2 teaspoon caraway seeds
1 cup buttermilk
- Preheat oven to 350.
- Grease a large cast iron skillet (or 2) or line a baking sheet with parchment paper. These could also be baked in a dutch oven.
- Whisk the first five ingredients in a large bowl.
- Add butter, use a pastry cutter to cut the butter into the flour so that the mixture is mealy - the butter bits should be very small. Alternatively, you can use your hands to do this.
- Stir in the raisins and the caraway seeds.
- Whisk the buttermilk and egg together in a small bowl.
- Add the liquid ingredients to the dry and stir together with a wooden spoon. The mixture will be wet.
- Using well floured hands, divide the dough into little scone like rounds and arrange around the skillet. It is OK if they touch.
- Bake for approximately 50 - 1 hour minutes, until a toothpick or other implement is inserted into the middle of a scone and comes out clean.
- Let cool in pan on rack for 10 minutes then turn out on rack to cool completely.
- These are best if enjoyed within a day or two of baking.