Whenever I’ve picked up store bought scones I’ve always been disappointed. This year with Saint Patrick’s Day around the corner I came across a recipe for these Irish Soda Bread Scones. Determined to like scones, I gave this recipe a try. The recipe was originally made as a full loaf bread so I don’t know how traditional these are to scone recipes. The fluffy, dense texture on the inside and the rough exterior was very scone-like. If it tastes like a scone and looks like a scone, it’s a scone right? It was fair enough for me, especially since these were so delicious. I loved the bursts of sweet and tart from the cranberries, which paired well with the caraway. Next time I might go a little crazy and add orange or lemon zest to the dough and see how that turns out.
- 3 cups all-purpose flour, plus additional for work surface
- 1 cup cake flour
- 1/4 cup granulated sugar
- 1 1/2 teaspoons baking soda
- 1 1/2 teaspoons cream of tartar
- 1 teaspoon table salt
- 5 tablespoons unsalted butter, softened
- 1 1/4 cups buttermilk
- 1 egg, lightly beaten
- 1 cup dried cranberries or currants
- 1 tsp caraway seeds, ground (or 1 tbsp whole)
- Pre-heat oven to 400F. Whisk together flours, sugar, baking soda, cream of tartar and salt in a large bowl.
- Work the softened butter into the dry ingredients with a fork or your fingertips until the flour mixture resembles coarse crumbs.
- Add the buttermilk and egg, cranberries, caraway and stir with a fork until the dough just begins to come together.
- Turn out onto a lightly floured work surface and knead until the dough just becomes cohesive and bumpy.
- Pat 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.
- Cut a cross shape into the top of each. Bake for 15 to 20 minutes until the tops are golden brown, or until the internal temperature reaches 170 degrees.
- Remove from the oven and let cool to room temperature.