Happy St. Patrick’s Day! I like to try a new version of soda bread as part of our celebration. 🙂 This version was great- light and fluffy with sweetness from the glaze. Everyone really enjoyed them.
This recipe was adapted from Martha Stewart Living. I used raisins instead of currants, reduced the size and baking time, and made half of the batch with caraway seeds (for me) and half of the batch without seeds (kids!). We ate them for breakfast but they would be wonderful with a cup of afternoon tea as well.
Yield: 18 to 20 scones
- 2 cups unbleached all-purpose flour
- 2 teaspoons baking powder
- 1/4 teaspoon baking soda
- 1/4 cup granulated sugar
- 1/2 teaspoon kosher salt
- 1 stick cold unsalted butter
- 1/2 cup dried currants or raisins
- 2 teaspoons caraway seeds
- 1 cup cold buttermilk
- 1 cup confectioners’ sugar
- 2 tablespoons whole milk
- 1/4 teaspoon grated orange zest
- Preheat oven to 425 degrees, preferably on convection.
- Whisk together flour, baking powder, baking soda, granulated sugar, and salt.
- Cut butter into small pieces; work into flour mixture with your fingers or a pastry cutter until dough resembles coarse meal.
- Add currants/raisins, caraway seeds, and buttermilk; stir until just combined.
- Using a large cookie scoop, scoop mounds of dough onto a parchment-lined baking sheet, spaced 3 inches apart.
- Bake until bottoms are golden, about 12 minutes.
- Let cool completely on baking sheet.
- Meanwhile, combine confectioners’ sugar, milk, and orange zest. Drizzle over scones; serve.
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