Irish Soda Scones Food

IRISH SODA SCONES

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.

IRISH AND SCOTTISH GAELIC SODA BREAD SCONES

Steps:

• Pre-heat the oven to 220C/450F.
• Mix all the dry ingredients together in a large bowl. Make a well in the centre and add the smaller quantity of buttermilk, 400ml or 14 fluid ozs.
• Mix by hand, adding more buttermilk if necessary, until you have a soft but not sticky dough.
• Turn out on to a floured surface and knead lightly - just enough to shape the dough into a round. Flatten it to about 2.5cm/1in thick and cut out 8-10 scones, using a 7.5cm/3in plain cutter.
• Put on to a floured baking tray and bake for about 20 minutes, until well risen and golden. Leave to cool slightly on a wire rack.
• Serve with soup, stews or traditional breakfasts.

IRISH SCONES

Steps:

• Preheat oven to 400 degrees. In a large bowl, sift together flour, baking soda, and cream of tartar. Add softened butter and sugar, mix well. Stir in milk or buttermilk. Also stir in raisins or dried fruit. Press dough onto a floured surface and roll out gently to 1/2-inch thickness. Cut scones into round shapes or triangles. Brush scones with egg wash for shine. Bake for 20 minutes or until golden brown.

IRISH SODA BREAD SCONES

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.