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Irish Soda Bread Scones

Irish Soda Bread Scones

Cost $5, save $8

Source: Recommended by CookPal

  • 50 Min
  • 8 Servings
  • $5

INGREDIENTS

  • Dry Ingredients

    • 1 ¾ cups all-purpose flour
    • 1 cup rolled oats
    • 2 teaspoons baking powder
    • 🧂 ½ teaspoon kosher salt
    • ½ teaspoon baking soda
    • 5 tablespoons granulated sugar, divided

  • Wet Ingredients

    • ½ cup unsalted butter, cut into ½-inch pieces
    • 🥛 ¾ cup whole buttermilk, divided

  • Additions

    • ½ cup raisins or dried currants
    • ½ teaspoon orange zest

STEPS

1

Gather all ingredients.

2

Whisk together flour, oats, baking powder, salt, baking soda, and 1/4 cup of the sugar in a large bowl until combined.

3

Cut butter into flour mixture with your fingers or a pastry cutter until dough resembles coarse meal.

4

Add raisins, orange zest, and 3/4 cup plus 1 tablespoon of buttermilk; stir until just combined.

5

Transfer dough to a lightly floured work surface; pat dough into a 7-inch circle, about 3/4-inch thick. Line a baking sheet with parchment.

6

Using a floured bench scraper or knife, cut dough circle into 8 wedges; place wedges on the prepared baking sheet, spacing about 1 inch apart. Alternatively, scoop 8 (1/3-cup) mounds of dough onto a parchment-lined baking sheet, about 2 inches apart. Brush each scone evenly with remaining 2 tablespoons buttermilk, and sprinkle with remaining 1 tablespoon sugar. Place baking sheet in freezer, and freeze until chilled, about 30 minutes.

7

Preheat the oven to 425 degrees F (220 degrees C).

8

Bake scones in the preheated oven until bottoms and tops are golden, about 20 minutes.

9

Remove from the oven, and let cool completely on the baking sheet, about 30 minutes. Serve warm or at room temperature with butter and jam, if desired.

NUTRIENTS

Per 1 serving

🔥

318

Calories

  • 6
    Protein
  • 45
    Carbs
  • 13
    Fats

💡 Use cold butter to achieve a flaky texture.Feel free to substitute raisins for your favorite dried fruit.Chilling the dough before baking helps maintain the scone shape.