Irish Soda Bread Scones
Recipe - Dearborn Market
Irish Soda Bread Scones
Prep Time15 Minutes
Servings6
Cook Time15 Minutes
Ingredients
2 1/2 cups Bowl & Basket All Purpose Flour
6 tbs Bowl & Basket Granulated Sugar
1 tbs Baking Powder
1/4 tsp salt
6 tbs Bowl & Basket Unsalted Butter, frozen
1 egg
1 cup Bowl & Basket Buttermilk
1/2 tsp Bowl & Basket Vanilla Extract
1/2 cup Bowl & Basket Raisins
4 tbs Bowl & Basket Half and Half
strawberry preserves, for serving (optional)
Directions
- Preheat oven to 425 and line a large baking sheet with parchment paper.
- In a large bowl, whisk together flour, sugar, baking powder and salt.
- In a separate, smaller bowl, whisk together egg, buttermilk and vanilla.
- Grate the frozen butter into the bowl with the flour, then stir lightly to make sure all the shredded bits of butter are well coated. If you do not have a grater, you can also chop the butter into small chunks, then blend it into the flour with two knives until the mixture is coarse and crumbly.
- Stir in raisins.
- Make a small well in the center of the flour/butter mixture, then gently pour in the wet ingredients.
- Stir until a loose dough forms, then turn out onto a lightly floured surface and gently knead until the dough comes together.
- Pat/press dough gently to ¾ inch thickness, then cut out using a biscuit cutter (or the rim of a glass coated in flour) and place on prepared baking sheet.
- Brush tops of scones with a little bit of half and half, then bake at 425 for 16-20 minutes or until golden brown and firm.
- Remove from oven and let cool on pan for 5 minutes before removing to finish cooling on a wire rack.
- Serve with strawberry preserves, if desired.
15 minutes
Prep Time
15 minutes
Cook Time
6
Servings
Shop Ingredients
Makes 6 servings
Not Available
Domino Premium Pure Cane Granulated Sugar, 4 lb
$5.29$1.32/lb
Davis OK Double Acting Baking Powder, 8.1 oz
$4.79$0.59/oz
Morton Salt, Plain, 26 Ounce
$2.29$0.09/oz
Bowl & Basket Sweet Cream Unsalted Butter, 4 count, 16 oz
$4.29$4.29/lb
Bowl & Basket Cage Free Brown Eggs, Large, 12 count, 24 oz
$3.99
Kellogg's Eggo Buttermilk Waffles, 10 count, 12.3 oz
$3.59$0.29/oz
McCormick Pure Vanilla Extract, 2 fl oz
$7.29$3.65/fl oz
Bowl & Basket Cinnamon Swirl Bread with Raisins, 16 oz
$3.69$0.23/oz
Bowl & Basket Half & Half, half gallon
$6.99$0.11/fl oz
Smucker's Strawberry Preserves, 18 oz
$4.79$0.27/oz
Directions
- Preheat oven to 425 and line a large baking sheet with parchment paper.
- In a large bowl, whisk together flour, sugar, baking powder and salt.
- In a separate, smaller bowl, whisk together egg, buttermilk and vanilla.
- Grate the frozen butter into the bowl with the flour, then stir lightly to make sure all the shredded bits of butter are well coated. If you do not have a grater, you can also chop the butter into small chunks, then blend it into the flour with two knives until the mixture is coarse and crumbly.
- Stir in raisins.
- Make a small well in the center of the flour/butter mixture, then gently pour in the wet ingredients.
- Stir until a loose dough forms, then turn out onto a lightly floured surface and gently knead until the dough comes together.
- Pat/press dough gently to ¾ inch thickness, then cut out using a biscuit cutter (or the rim of a glass coated in flour) and place on prepared baking sheet.
- Brush tops of scones with a little bit of half and half, then bake at 425 for 16-20 minutes or until golden brown and firm.
- Remove from oven and let cool on pan for 5 minutes before removing to finish cooling on a wire rack.
- Serve with strawberry preserves, if desired.