Irish Soda Bread Scones
These little Irish soda bread scones are perfect for any meal but wonderful served for breakfast with coffee and your favorite jams and jellies.
Servings: 18 scones
- 3/4 cup raisins
- 1 cup hot water
- 2 cups all-purpose flour
- 1/2 teaspoon salt
- 3 teaspoons baking powder
- 1 teaspoon baking soda
- 2 tablespoon white granulated sugar
- 1/2 teaspoon caraway seeds optional
- 4 tablespoons cold butter
- 1 1/4 cups buttermilk
Soak the raisins in the 1 cup of hot water for 30 minutes and drain.
Whisk together the flour, salt, baking powder, baking soda, sugar and caraway seeds in a large bowl. Grate the butter or cut in small pieces into the flour mixture and cut in until mixture looks like coarse crumbs. I just use a large spoon to cut the butter into the flour. Fold in the raisins and add buttermilk. Mix with a spoon until flour becomes a ball.
Turn out onto a floured surface and roll or pat with your hands until dough is about 1/2 inch thick, then fold it over and pat to 1/2 inch thickness again. I used a small biscuit cutter that is 2 inches round to cut out these scones but you can use whatever you have. Brush tops of unbaked scones with additional buttermilk. Bake in a preheated 400 degree oven until brown or about 15 to 20 minutes. Makes 18 (2 inch sized) biscuits.