As the famous song goes, “It’s a great day for the Irish. It’s a great day for the fair!” or, as I like to add, it’s a great day for Irish soda bread!
St. Patrick’s Day is the feast of St. Patrick after the patron saint of Ireland. Of course, there’s the wearing of the green and indulging in the classic Irish stew, corned beef, and colcannon. Along with a hearty Irish soda bread for the celebration.
Traditional Irish soda bread is a rounded bread with a crunchy exterior while the inside is soft and buttery. Why not make the Irish soda bread into scones? I love, love, love Irish Soda Bread in any shape. Taking the classic combination of ingredients of flour, baking soda, salt, buttermilk and giving it a twist to create easy and delicious Irish Soda Bread Scones.
These tender, delicious, coffee-break sized scones are fluffy and lightly sweetened. Each scone is bursting with sweet, plump raisins, and sprinkled with caraway seeds for a contrasting flavor. Prepare them for St. Patrick’s Day or any time of the year for teatime or breakfast.
For the Scones:
4 cups flour
2/3 cup sugar
1 tsp. salt
1 1/2 tsp. baking powder
1 tsp. baking soda
1/4 cup butter, chilled
1 1/3 cup buttermilk or soured milk, see below
1 cup raisins or currants
1 tbs. caraway seeds
1 tbsp. sugar
1 tbsp. warm water till dissolved.
Mix sugar and warm water
Set oven to 375 degrees. Grease a 9″ baking pan, iron skillet or a springform pan and set aside.
In a microwave-safe bowl, add raisins and enough water to cover. Microwave for 1 minute, drain and set aside.
In a large bowl, mix together the first 5 ingredients with the caraway seeds. Using a cheese grater, grate the chilled butter into the flour mixture. Work the butter using your fingers, toss to coat the butter pieces of butter with the flour. Blend the butter just until the mixture is evenly crumbly.
In a separate mixing bowl, whisk together the egg and buttermilk. Add the drained raisins and pour the liquid ingredients over the dry ingredients and stir with a fork just until the dough comes together. If the dough is dry, add 1 tbs. of buttermilk at a time but not too wet.
Turn out onto a lightly floured work surface and knead until the dough just becomes cohesive and bumpy.
Pat the dough into a round and use a knife to cut it into 8 wedges. Form each wedge into a round and place on a parchment-lined or greased baking sheet.
For smaller sized scones, divide the dough in half, and gently pat each half into a 5 1/2″ circle about 3/4″ thick, and cut each circle into 6 wedges. Bake for 14-15 minutes.
For larger sized scones, bake for 25 to 30 minutes until the tops are golden brown, or until the internal temperature reaches 170 degrees.
Remove from the oven to cool slightly. Mix together the glaze and brush over the hot bread.
**Buttermilk or sour milk is necessary to react with the baking soda. To make a buttermilk substitute: Add 1 1/3 tbs of lemon juice or vinegar to a bowl. Add slightly less than 1 1/3 cups of milk and stir. Allow resting for at least 15 minutes. Serve warm split and spread with a bit of sweet butter and jam.
Bless your little Irish heart and every other Irish part.
Happy St. Patrick’s Day to you dear readers!
Bake some love.
Thanks for stopping by.