Irish Soda Bread Scones

🧂 Ingredients

• 2 cups (240 g) unbleached all-purpose flour

  plus more for dusting
• ¼ cup (50 g) granulated sugar

  plus more for sprinkling
• 1 tablespoon aluminum-free baking powder
• ½ teaspoon baking soda
• ¾ teaspoon kosher salt
• 4 tablespoons (2 oz; 60 g) very cold unsalted butter

  cut into ½-inch cubes
• ¾ cup (180 mL) cold buttermilk
• 1 large egg
• ⅓ packed cup plump golden raisins
• 1 large egg
• 1 teaspoon milk

Instructions

• 1 Preheat the oven to 425°F (220°C) with a rack in the center position. Line a
  sheet pan with parchment paper (or a silicone baking mat). Set aside.
• 2 In a medium mixing bowl, whisk together the flour, sugar, baking powder, baking
  soda, and salt. Add the cold butter and toss in the flour mixture. Using a
  pastry cutter or a fork, cut the butter into the flour mixture until the mixture
  resembles coarse meal. Place the bowl in the freezer for 5 minutes to chill. In
  a large measuring cup, whisk together the cold buttermilk and egg.
• 3 Prepare the egg wash: In a small bowl, whisk together the egg and milk. Set
  aside.
• 4 Remove the flour mixture from the freezer. Stir in the golden raisins. Create a
  well in the center of the dry ingredients and add the buttermilk mixture. Using
  a wooden spoon, stir the wet ingredients into the flour mixture until just
  absorbed. The dough will seem shaggy and slightly dry. Transfer the dough and
  any dry remaining bits to a lightly-floured countertop. Knead the dough gently 4
  to 5 times until it comes together, dusting the dough lightly with flour as
  necessary to prevent it from sticking to the countertop.
• 5 Pat the dough gently with your hands into a disc that is roughly ¾-inch thick.
  Fold the dough over itself 2 to 3 times, this will help create layers. Dip a
  2½-inch-diameter biscuit cutter in flour and cut out the scones. Do not twist
  the biscuit cutter as you cut the dough, this will prevent the scones from
  rising evenly. Gently press and knead any remaining scone dough and repeat to
  make 8 scones total.
• 6 Distribute the scones evenly on the lined sheet pan, setting them apart by
  several inches. Lightly brush the tops of the scones with egg wash and
  generously sprinkle with granulated sugar. Place the scones in the oven and
  immediately increase the oven temperature to 450°F (230°C).
• 7 Bake until golden in color, about 10 to 12 minutes. Transfer the scones to a
  wire rack. Slice and eat warm with butter and/or jam. Scones best served the day
  of baking.

Nutrition Info