Description
Delicious! The taste of Irish Soda Bread with the tenderness of scones.
Ingredients
2–1/2 c. all-purpose flour
1/4 c. granulated sugar
1 Tbsp baking powder
8 Tbsp really good cultured salted butter, ice cold or frozen and shredded on a large hole shredder
2 tsp caraway seeds
1/4 tsp ground caraway seeds (optional)
1/2 c. light raisins
1/2 c. dark raisins
3/4 c. buttermilk, cold
1 Tbsp buttermilk, cols (to brush the tops of scones before baking)
1–1/2 tsp granulated sugar (to sprinkle the tops of the scones before baking)
Instructions
Whisk together the flour, 1/4 cup sugar, and baking powder in a large bowl. Working quickly, grate the cold or frozen butter into the bowl with dry ingredients (I place a flat large hole grater over the top of the bowl and grate the butter into the dry mixture). Using plastic food gloves, mix the butter into the dry ingredients to incorporate until the butter is the size of peas.
Add the caraway seeds and ground caraway seeds (if using) and raisins, then place the bowl into the refrigerator for 15 minutes. While that chills, line a baking sheet with parchment paper.
Take bowl out of the refrigerator and fold in 3/4 cup buttermilk with a silicone spatula or wooden spoon. The dough may seem somewhat dry. Lightly flour a surface and turn the dough out onto it. Knead a few times until it comes together, then shape into a circle about 1-inch thick. Use a sharp knife to cut into 8 scones.
Place the scones on the prepared baking sheet and place in the freezer for 15 minutes.
Heat the oven to 425°F.
Brush the chilled scones with the remaining 1 tablespoon buttermilk and sprinkle with the remaining 1-1/2 teaspoons sugar. Bake 18 to 20 minutes, rotating halfway through, until golden on top. Serve warm.
Notes
The ground caraway seeds give this recipe and extra boost of flavor. But that is a matter of taste. It is better to make the recipe as is without the ground caraway, and judge if you think you need it.