Post by Loupy on Mar 11, 2015 18:00:28 GMT -7
Irish Soda Bread Scones
by Heather Schmitt-Gonzalez @ www.girlichef.com/
If you've never really liked the plainness of soda bread, these scones could help you change your mind. While they echo the rustic charm and substantial nature of traditional soda bread, these scones are faintly sweet, and make the perfect accompaniment to morning coffee or afternoon tea.
Prep Time: 10 minutes
Cook Time: 12-14 minutes
serves 6
Ingredients
2 cups unbleached all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon sea salt
4 tablespoons (2 ounces) cold unsalted butter, cut into smallish cubes
1/4 cup + 2 tablespoons currants
3 tablespoons sugar + more for sprinkling
1 teaspoon caraway seeds
1/2 cup buttermilk + more to brush on top
1 tablespoon molasses
1 large egg
Instructions
Preheat oven to 425° F.
Whisk together flour, baking soda and powder, and salt in a large bowl.
Using your hands, rub the butter into the flour mixture, squeezing and pinching until the mixture resembles a coarse meal with chunks no bigger than the size of a pea.
Whisk in the currants, sugar, and caraway seeds.
Pour the 1/2 cup of buttermilk, molasses, and egg in a small dish and beat with a fork.
Pour this into the flour mixture and combine gently.
The dough will look pretty dry and shaggy.
Turn out onto work surface and quickly pull the dough together into a rough mass.
Press and knead until it just comes together.
To keep the scones tender, try to do this in as few kneads as possible...preferably no more than 12.
Don't worry about the excess flour, not all of it will be absorbed.
Pat into a rough circle, ~1-inch thick and cut into 6 wedges.
Place on a baking sheet that has been lined with parchment paper.
Pour a splash of buttermilk in a bowl and lightly brush the top of the scones, then sprinkle with a dusting of sugar.
Slide into preheated oven and bake for 12-14 minutes, until golden and cooked through.
Transfer to a wire rack to cool slightly before serving.
by Heather Schmitt-Gonzalez @ www.girlichef.com/
If you've never really liked the plainness of soda bread, these scones could help you change your mind. While they echo the rustic charm and substantial nature of traditional soda bread, these scones are faintly sweet, and make the perfect accompaniment to morning coffee or afternoon tea.
Prep Time: 10 minutes
Cook Time: 12-14 minutes
serves 6
Ingredients
2 cups unbleached all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon sea salt
4 tablespoons (2 ounces) cold unsalted butter, cut into smallish cubes
1/4 cup + 2 tablespoons currants
3 tablespoons sugar + more for sprinkling
1 teaspoon caraway seeds
1/2 cup buttermilk + more to brush on top
1 tablespoon molasses
1 large egg
Instructions
Preheat oven to 425° F.
Whisk together flour, baking soda and powder, and salt in a large bowl.
Using your hands, rub the butter into the flour mixture, squeezing and pinching until the mixture resembles a coarse meal with chunks no bigger than the size of a pea.
Whisk in the currants, sugar, and caraway seeds.
Pour the 1/2 cup of buttermilk, molasses, and egg in a small dish and beat with a fork.
Pour this into the flour mixture and combine gently.
The dough will look pretty dry and shaggy.
Turn out onto work surface and quickly pull the dough together into a rough mass.
Press and knead until it just comes together.
To keep the scones tender, try to do this in as few kneads as possible...preferably no more than 12.
Don't worry about the excess flour, not all of it will be absorbed.
Pat into a rough circle, ~1-inch thick and cut into 6 wedges.
Place on a baking sheet that has been lined with parchment paper.
Pour a splash of buttermilk in a bowl and lightly brush the top of the scones, then sprinkle with a dusting of sugar.
Slide into preheated oven and bake for 12-14 minutes, until golden and cooked through.
Transfer to a wire rack to cool slightly before serving.
