Irish Soda Bread Scones
Recipe - The Fairway Market Corporate
Irish Soda Bread Scones
Prep Time15 Minutes
Servings6
Cook Time15 Minutes
Ingredients
2 1/2 cups Bowl & Basket All Purpose Flour
6 tbs Bowl & Basket Granulated Sugar
1 tbs Baking Powder
1/4 tsp salt
6 tbs Bowl & Basket Unsalted Butter, frozen
1 egg
1 cup Bowl & Basket Buttermilk
1/2 tsp Bowl & Basket Vanilla Extract
1/2 cup Bowl & Basket Raisins
4 tbs Bowl & Basket Half and Half
strawberry preserves, for serving (optional)
Directions
- Preheat oven to 425 and line a large baking sheet with parchment paper.
- In a large bowl, whisk together flour, sugar, baking powder and salt.
- In a separate, smaller bowl, whisk together egg, buttermilk and vanilla.
- Grate the frozen butter into the bowl with the flour, then stir lightly to make sure all the shredded bits of butter are well coated. If you do not have a grater, you can also chop the butter into small chunks, then blend it into the flour with two knives until the mixture is coarse and crumbly.
- Stir in raisins.
- Make a small well in the center of the flour/butter mixture, then gently pour in the wet ingredients.
- Stir until a loose dough forms, then turn out onto a lightly floured surface and gently knead until the dough comes together.
- Pat/press dough gently to ¾ inch thickness, then cut out using a biscuit cutter (or the rim of a glass coated in flour) and place on prepared baking sheet.
- Brush tops of scones with a little bit of half and half, then bake at 425 for 16-20 minutes or until golden brown and firm.
- Remove from oven and let cool on pan for 5 minutes before removing to finish cooling on a wire rack.
- Serve with strawberry preserves, if desired.
15 minutes
Prep Time
15 minutes
Cook Time
6
Servings
Shop Ingredients
Makes 6 servings
Bowl & Basket Pre-Sifted Bleached Enriched All Purpose Flour, 5 lb
$2.99$0.60/lb
Bowl & Basket Granulated Sugar, 4 lb
$4.99$1.25/lb
Clabber Girl Double Acting Baking Powder, 8.1 oz
$3.49$0.43/oz
Morton Coarse Kosher Salt, 48 oz
$3.99$0.08/oz
Bowl & Basket Sweet Cream Unsalted Butter, 4 count, 16 oz
$5.29$5.29/lb
Bowl & Basket Cage Free Brown Eggs, Large, 12 count, 24 oz
$4.19
Five Acre Farms Local Buttermilk, one pint
$3.99$0.25/fl oz
McCormick Pure Vanilla Extract, 1 fl oz
$6.99$6.99/fl oz
Bowl & Basket Raisin Bran Crunchy Wheat Flakes Cereal, 18.7 oz
$3.99$0.21/oz
Bowl & Basket Half & Half, one pint
$3.29$3.29/pt
Strawberry Preserves, 13 oz
$5.68 avg/ea$0.44/oz
Directions
- Preheat oven to 425 and line a large baking sheet with parchment paper.
- In a large bowl, whisk together flour, sugar, baking powder and salt.
- In a separate, smaller bowl, whisk together egg, buttermilk and vanilla.
- Grate the frozen butter into the bowl with the flour, then stir lightly to make sure all the shredded bits of butter are well coated. If you do not have a grater, you can also chop the butter into small chunks, then blend it into the flour with two knives until the mixture is coarse and crumbly.
- Stir in raisins.
- Make a small well in the center of the flour/butter mixture, then gently pour in the wet ingredients.
- Stir until a loose dough forms, then turn out onto a lightly floured surface and gently knead until the dough comes together.
- Pat/press dough gently to ¾ inch thickness, then cut out using a biscuit cutter (or the rim of a glass coated in flour) and place on prepared baking sheet.
- Brush tops of scones with a little bit of half and half, then bake at 425 for 16-20 minutes or until golden brown and firm.
- Remove from oven and let cool on pan for 5 minutes before removing to finish cooling on a wire rack.
- Serve with strawberry preserves, if desired.