I was craving some Irish Soda Bread from a local bakery. Alas- too far away. Plus, we needed scones for a tea we were hosting at The New Deli. Result: This recipe, which can be varied in many ways to suit your mood or tastes!
The raisins in these scones add extra sweetness, and the caraway adds a perfect complementary flavor. For variety, substitute dried cranberries for the raisins, and 1/2 c. chopped walnuts in place of the caraway seeds. Orange or lemon zest is another nice addition!
- 2 c. flour (or use part fine corn meal for more texture)
- 2 TBS. sugar, plus extra for sprinkling on top
- 2 tsp. baking powder
- 1/2 tsp. baking soda
- 1/2 tsp. salt
- grated peel of 1 lemon (or orange)
- 1/2 c. cold butter, sliced
- 1/2 c. raisins (or other dried fruit)
- Optional: 1 1/2 tsp. caraway seed (or substitute 1/2 c. chopped walnuts)
- 3/4 c. buttermilk (plus extra for sprinkling on top)
1. Process in food processor until mixed: > 2 c. flour (or use part fine corn meal for more texture) > 2 TBS. sugar > 2 tsp. baking powder > 1/2 tsp. baking soda > 1/2 tsp. salt > grated peel of 1 lemon (or orange)
2. Add, then process in food processor until it resembles coarse meal: > 1/2 c. cold butter, sliced
3. Last, add and pulse-mix just until blended: > 1/2 c. raisins (or dried cranberries) > Optional: 1 1/2 tsp. caraway seed (or substitute 1/2 c. chopped walnuts) > 3/4 c. buttermilk
4. Roll out (or pat out), on floured board, into approximately a 9 x 13″ rectangle (about 3/4″ thick). Spread lightly with extra buttermilk; sprinkle w/ about 2 TBS. sugar. Cut into 6 squares, cutting through squares to make triangles. Bake on greased sheet, 1″ apart. Bake 10-15 minutes at 425 degrees. Makes 12 scones.