Irish Soda Scones with Orange Glaze

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
  1. Preheat oven to 425 degrees, preferably on convection.
  2. Whisk together flour, baking powder, baking soda, granulated sugar, and salt.
  3. Cut butter into small pieces; work into flour mixture with your fingers or a pastry cutter until dough resembles coarse meal.
  4. Add currants/raisins, caraway seeds, and buttermilk; stir until just combined.
  5. Using a large cookie scoop, scoop mounds of dough onto a parchment-lined baking sheet, spaced 3 inches apart.
  6. Bake until bottoms are golden, about 12 minutes.
  7. Let cool completely on baking sheet.
  8. Meanwhile, combine confectioners’ sugar, milk, and orange zest. Drizzle over scones; serve.

One Year Ago: Irish Soda Bread Muffins

Two Years Ago: Irish Soda Bread Buns

Three Years Ago: Skillet Irish Soda Bread

Four Years Ago:

Five Years Ago:

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Whole Wheat Blueberry Scones

These just might be the best scones I’ve ever made. Maybe I just forgot how much I love scones because I don’t have them very often. Maybe it’s because I made them with my HUGE CSA blueberries. These were really really delicious. We ate them warm from the oven with fresh blueberries, nectarines & pluots on the side.

This recipe is from Smitten Kitchen’s Very Blueberry Scones. Fabulous!

Yield: 8 scones

  • 1 cup (125 grams) all-purpose flour
  • 1 cup (120 grams) whole wheat flour
  • Zest of 1 lemon, finely grated
  • 3 tablespoons raw (turbinado) or light brown sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon coarse or kosher salt
  • 5 tablespoons cold unsalted butter, cut into small bits
  • 1 cup fresh blueberries
  • 2/3 cup (150 ml) milk, whole is best here
  • 1 large egg, beaten
  • 1 tablespoon raw (tubinado) or other coarse sugar for finishing

  1. Heat oven to 400°F convection. Line a large baking sheet with parchment paper.
  2. In a large bowl, combine flours, zest, sugar, baking powder and salt.
  3. Add cold butter and work into the flour mixture until the biggest pieces are the size of small peas with either your fingertips or a pastry blender.
  4. Stir in blueberries, then milk, mixing only until large clumps form. Use your hands to reach inside the bowl and gently (so gently) combine the mixture into one mass. The more you knead, the wetter the dough will get as the blueberries break up, so work quickly and knead only a few times. (I mixed it just until it came together- I think it keeps the scones more tender.)
  5. Transfer dough to a well-floured counter and pat into a roughly 1-inch tall disc. Cut into 8 wedges, do not fret if the blueberries are now making a mess of the dough; it will all work out in the oven.
  6. Transfer wedges to prepared baking sheet, spacing them apart. Brush the tops of each with egg, then sprinkle with coarse sugar.
  7. Bake for 15 to 17 minutes, until scones are golden brown on top. Serve warm. I find most scones to be best the first day, but they can be eaten on day two, gently rewarmed in the oven before eating.

Note: If freezing: Scones can be frozen unbaked. Hold any egg wash until ready to bake. Simply spread the wedges on a baking sheet and chill until frozen solid and will no longer stick to each other, and pack tightly into a freezer bag. You can bake them right from the freezer; you’ll only need 2 to 4 minutes extra baking time.

One Year Ago:

Two Years Ago:

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Strawberry Shortcake Cookies

One of our family traditions is to go strawberry picking in June. It is CRAZY to squeeze another activity into the end of the school year festivities- celebrations, ceremonies, etc., but we make sure to fit it in. The strawberries are so much better than any other– so red, ripe, and flavorful!

The second part of this tradition is to make strawberry shortcake cookies (not to mention jam….). Without question, I prefer these cookies to traditional strawberry shortcake. They are special and unique- like sweet and tender strawberry biscuits. We make them to be shared because these cookies need to be eaten the day they are made (when they are perfect) or else they get soggy. It’s good to have a little time pressure to share a sweet thing! 🙂 This recipe is adapted from Martha Stewart Living.

  • Yield: Makes about 2 1/2 dozen
  • 12 ounces strawberries, hulled and cut into 1/4-inch dice (2 cups)
  • 1 teaspoon fresh lemon juice
  • 1/2 cup plus 1 tablespoon granulated sugar
  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon coarse salt
  • 3 ounces (6 tablespoons) cold unsalted butter, cut into small pieces
  • 2/3 cup heavy cream
  • Sanding sugar, for sprinkling (I use turbinado)

  1. Preheat oven to 375 degrees. Combine strawberries, lemon juice, and 2 tablespoons granulated sugar. Whisk together flour, baking powder, salt, and remaining 7 tablespoons granulated sugar in a large bowl. Cut in the butter with a pastry cutter, or rub in with your fingers, until mixture resembles coarse crumbs. Stir in cream until dough starts to come together, then stir in strawberry mixture.
  2. Using a 1 1/2-inch ice cream scoop or a tablespoon, drop dough onto baking sheets lined with parchment, spacing evenly apart. Sprinkle with sanding sugar, and bake until golden brown, 17 to 19 minutes in a convection oven. Transfer to a wire rack, and let cool. Cookies are best served immediately, but can be stored in an airtight container at room temperature for up to 1 day.

Whole-Wheat Raspberry Ricotta Scones

raspberry scones

According to the queen of food blogs, Deb Perelman of smittenkitchen.com, these scones are impossibly moist for scones and, especially, for whole-wheat scones. Not only are they are moist- but tender, and surprisingly filling. I thought that they would need some sort of jam to add sweetness but they were PERFECT warm from the oven. This recipe is from The Smitten Kitchen Cookbook: Recipes and Wisdom from an Obsessive Home Cook by Deb Perelman. I only modified the baking time for a convection oven. I love baking recipes that include the weight of the ingredients because it makes the preparation that much faster (and more foolproof)!

  • 1 cup (120 grams) whole-wheat flour
  • 1 cup (125 grams) all-purpose flour
  • 1 T (15 grams) baking powder, preferably aluminum-free
  • 1/4 cup (50 grams) sugar
  • 1/2 tsp table salt (I used coarse salt)
  • 6 T (3 oz or 85 grams) unsalted butter, chilled
  • 1 cup (4 3/4 oz or 135 grams) fresh raspberries
  • 3/4 cup (190 grams) whole-milk ricotta
  • 1/3 cup (80 ml) heavy cream
  1. Preheat your oven to 425 degrees. Line a large baking sheet with parchment paper.
  2. In the bottom of a large, widish bowl, whisk flours, baking powder, sugar, and salt together.
  3. With a pastry blender: Add the butter (no need to chop it first if your blender is sturdy), and use the blender to cut the butter into the flour mixture until the biggest pieces are the size of small peas. Toss in the raspberries, and use the blender again to break them into half- and quarter-berry-sized chunks.
  4. Using a flexible spatula, add the ricotta and heavy cream to the butter mixture and stir them in to form a dough. Then use your hands to knead the dough gently into an even mass, right in the bottom of the bowl. Don’t fret if the raspberries get muddled and smudge up the dough. This is a pretty thing.
  5. With as few movements as possible, transfer the dough to a well-floured counter or surface (I put the flour on parchment paper to ease clean-up), flour the top of the dough, and pat it into a 7-inch square about 1 inch high. With a large knife, divide the dough into nine even squares. Transfer the scones to the prepared baking sheet with a spatula. Bake the scones for about 11 (convection) to 15 minutes, until they are lightly golden at the edges. Cool them in the pan for a minute, then transfer them to a cooling rack. It’s best to cool them about halfway before eating, so they can set a bit more.

Do ahead: Scones are always best the day they are baked. However, if you wish to get a lead on them, you can make and divide the dough, arrange the unbaked scones on your parchment-lined baking sheet, freeze them until firm, and transfer them to a freezer bag. If you’re prepping just a 1 day in advance, cover the tray with plastic wrap and bake them the day you need them. If you’re preparing them more than 1 day in advance, once they are frozen transfer them to a freezer bag or container. Bring them back to a parchment-lined sheet when you’re ready to bake them. No need to defrost the frozen, unbaked scones- just add 2 to 3 minutes to your baking time.

raspberry scones

Blueberry Scones

Blueberry Scones

“These scones are delectable!” said my daughter/baking partner  (& fan of “Fancy Nancy” books :)). This recipe is from Martha Stewart Living. I tried to make them “healthier” (if any scone could be considered healthy!) by using whole wheat flour. The secret to a tender scone is to really limit the amount of mixing and kneading of the dough. I didn’t really knead the dough at all- after incorporating the liquid ingredients, I poured it out onto wax paper, and formed it into a 6×6-inch square before cutting. Just forming it into a square seemed to be enough “kneading”. To add just a touch of sweetness, and sparkle, I sprinkled the top of each scone with turbinado sugar before baking. They could be eaten with jam- but we just ate them plain, warm from the oven- PERFECT.

  • Yield: Makes 8
  • 2 cups all-purpose flour (I use 1/2 whole wheat)
  • 3 tablespoons sugar, plus more for sprinkling tops
  • 1 tablespoon baking powder
  • 3/4 teaspoon salt
  • 6 tablespoons cold unsalted butter, cut into pieces
  • 1 1/2 cups fresh blueberries, picked over and rinsed (frozen wild blueberries okay)
  • 1 teaspoon grated lemon zest
  • 1/3 cup heavy cream, plus more for brushing tops
  • 2 large eggs, lightly beaten
  1. Preheat oven to 400 degrees, with rack in center. Place a baking mat on a baking sheet, and set aside.
  2. In a large bowl, sift together flour, 3 tablespoons sugar, baking powder, and salt. Using a pastry cutter or two knives, cut in butter until the largest pieces are the size of peas. Stir in blueberries and zest.
  3. Using a fork, whisk together cream and egg in a liquid measuring cup. Make a well in the center of dry ingredients, and pour in cream mixture. Stir lightly with fork just until dough comes together. Turn out onto a lightly floured surface, and knead a few times to mix well.
  4. Pat dough into a 6-inch square about 1 1/4 inches thick. Using a floured knife, cut into four 3-inch squares. Cut squares in half on the diagonal to form eight triangles. Transfer to prepared baking sheet. Brush tops with cream, and sprinkle with sugar (I use turbinado sugar). Bake until golden brown, 20 to 22 minutes. Transfer scones to wire racks to cool.

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