Best Irish And Scottish Gaelic Soda Bread Scones Recipes

IRISH SODA BREAD SCONES

Irish Soda Bread Scones image

Make and share this Irish Soda Bread Scones recipe from Food.com.

Provided by ratherbeswimmin

Categories Scones

Time 55m

Yield 8 scones

Number Of Ingredients 14

Ingredients

2 cups all-purpose flour
3 tablespoons firmly packed light brown sugar
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon caraway seed
1/2 teaspoon salt
1/3 cup unsalted butter, chilled
1/2 cup buttermilk
1 large egg
1/2 cup coarsely chopped walnuts
1/4 cup raisins
1/4 cup golden raisin
1 egg yolk, mixed with
1/2 teaspoon water, for glaze

Steps:

Preheat oven to 375°; butter a 10-inch diameter circle in the center of a baking sheet.
In a big bowl, stir the flour, brown sugar, baking powder, baking soda, caraway seeds, and salt.
Cut the butter into ½ inch cubes and distribute them over the flour mixture.
Using a pastry blender, cut in the butter until it resembles coarse crumbs.
In a small bowl, stir the buttermilk and egg together; add the buttermilk mixture to the flour mixture and stir to combine.
The dough will be sticky; with lightly floured hands, knead in the nuts and raisins until evenly distributed.
With lightly floured hands, pat the dough into a 9-inch diameter circle in the center of the prepared baking sheet.
Brush the egg yolk mixture over the top and sides of the dough.
With a serrated knife, cut into 8 wedges.
Bake for 20-25 minutes, or until a pick comes out clean.

Nutrition Facts : Calories 298.3, Fat 14, SaturatedFat 5.8, Cholesterol 64.9, Sodium 322.3, Carbohydrate 38.2, Fiber 1.7, Sugar 11.4, Protein 6.3

IRISH SODA SCONES

Irish Soda Scones image

These Irish Soda Scones pack the hallmarks of our favorite St. Patrick's Day bread-loads of currants and caraway seeds-into a single serving with a light, fluffy texture. Just mix, scoop, bake, and enjoy with a spot of tea.

Provided by Martha Stewart

Categories Food & Cooking Breakfast & Brunch Recipes Bread Recipes

Time 40m

Yield Makes 8

Number Of Ingredients 12

Ingredients

2 cups unbleached all-purpose flour
2 teaspoons baking powder
1/4 teaspoon baking soda
1/4 cup granulated sugar
1/2 teaspoon kosher salt
1 stick cold unsalted butter
1/2 cup dried currants
2 teaspoons caraway seeds
1 cup cold buttermilk
1 cup confectioners' sugar
2 tablespoons whole milk
1/4 teaspoon grated orange zest

Steps:

Preheat oven to 425 degrees. Whisk together flour, baking powder, baking soda, granulated sugar, and salt.
Cut butter into small pieces; work into flour mixture with your fingers or a pastry cutter until dough resembles coarse meal. Add currants, caraway seeds, and buttermilk; stir until just combined.
Scoop 1/3 cup-size mounds of dough onto a parchment-lined baking sheet, spaced 3 inches apart. Bake until bottoms are golden, 15 to 20 minutes. Let cool completely on sheet.
Meanwhile, combine confectioners' sugar, milk, and orange zest. Drizzle over scones; serve.

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