irish soda breads (scones)
As March roars in, I'm getting that hankerin' for Irish Soda Bread. These are more like scones and are perfect with a cup of tea. They are better served fresh, as with most scones, they don't keep well.This recipe comes from a local bakery and was in our paper several years ago.I've been making them ever since.The caraway seed leaves a little crunch with a perfect 'Irish-y' burst of flavor. My family prefers less seeds so I only use about 2 tsp.
prep time
30 Min
cook time
method
---
yield
makes 1 dozen
Ingredients
- 3 cups flour
- 3/4 teaspoon salt
- 1 1/2 tablespoons baking powder
- - zest of 1 orange
- 1 1/2 tablespoons caraway seeds
- 1 cup dried currants
- 1/4 cup sugar
- 2 tablespoons sour cream or plain yogurt
- 1/2 cup + 1 t butter
- 3/4 cup well-shaken buttermilk
How To Make irish soda breads (scones)
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Step 1Preheat oven to 450F. Sift flour, salt, and baking powder. Add orange zest, seeds, currants, sugar, and sour cream.
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Step 2Add butter in small pieces, cut into flour until mixture resembles coarse crumbs. Add buttermilk, mixing lightly with your fingers.Knead briefly until mixture just comes together. It's important not to overmix. Dough will be a little sticky.
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Step 3Pull off clumps to make 12 mini breads. I sometimes sprinkle these with a pinch of sanding sugar to give them a sparkle. -
Step 4Divide breads onto 2 baking sheets about 3-4" apart. Bake until puffed and golden, 12-14 minutes at 450F.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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Category:
Savory Breads
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