Irish Soda Bread Scones
Recipe - The Fresh Grocer - Corporate
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
Bowl & Basket Pre-Sifted Bleached Enriched All Purpose Flour, 32 oz, 2 Pound
$2.19$1.10/lb
Bowl & Basket Granulated Sugar, 4 lb, 4 Pound
$3.99$1.00/lb
Bowl & Basket Double Acting Baking Powder, 8.1 oz, 8.1 Ounce
$2.49$0.31/oz
Bowl & Basket Salt, 26 oz, 26 Ounce
$0.89$0.03/oz
Bowl & Basket Sweet Cream Unsalted Butter, 4 count, 16 oz, 1 Pound
$4.29$4.29/lb
Bowl & Basket Cage Free Brown Eggs, Large, 12 count, 24 oz, 12 Each
$3.49
Bowl & Basket Light Cultured Buttermilk, one quart, 32 Fluid ounce
$3.09$0.10/fl oz
Bowl & Basket Pure Vanilla Extract, 2 fl oz, 2 Fluid ounce
$6.79$3.40/fl oz
Bowl & Basket Raisin Bran Crunchy Wheat Flakes Cereal, 18.7 oz, 18.7 Ounce
$3.49$0.19/oz
Bowl & Basket Half & Half, half gallon, 64 Fluid ounce
$6.79$0.11/fl oz
Bowl & Basket Strawberry Preserves, 32 oz, 32 Ounce
$4.19$0.13/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.