Happy St. Patrick’s Day! I’m celebrating with deliciously tender scones dotted with plump raisins, melty Irish butter, and blackberry jam. The warm scones pair perfectly with a hot cup of coffee on an early March morning, with springtime just around the corner!
I recently visited the popular Irish soda bread shop in New York City’s East Village. The line was down the block and I could smell the wonderfully buttery aroma wafting from the open door to Mary’s shop. I instantly knew I had to recreate these to have at home. Although I love recreating popular food items, I encourage you to go to the source and try them for yourself!
Irish Soda Bread Scones
Pairs perfectly with a hot cup of coffee on an early March morning.
Ingredients
- 4 cups All-Purpose Flour
- ½ cup Sugar
- 4 tsp Baking Powder
- ½ tsp Baking Soda
- 1 tsp Salt
- ¾ cup Unsalted Butter cold and cut into cubes
- 1 cup Raisins
- ⅔ cup Buttermilk
- ⅔ cup plus 2 tbsp Heavy Cream
Egg Wash
- 1 Egg Yolk
- 2 tbsp Heavy Cream
Assembly
- Blackberry Jam to serve
- Kerrygold Butter to serve
- Flaky Sea Salt to serve
Instructions
- Preheat oven to 425 F. Generously grease a 12 count cupcake tin
- Add raisins to a medium heatproof bowl. Add enough hot water to cover the raisins and allow to soak for 15 minutes. The raisins will plump up. Drain the raisins and discard the excess liquid
- In a large bowl, sift together the flour, sugar, baking powder, baking soda, and salt. Add the cold, cubed butter, using your fingers to work the butter into the dry ingredients until it resembles coarse crumbs
- Stir raisins into the flour mixture. Add buttermilk and cream. Using your hands, gently scoop and fold the dough until it just comes together
- Using 2 spoons, scoop and scrape the dough evenly between the 12 cups
- In a small bowl, mix the egg yolk with 2 tablespoons heavy cream. Brush over each scone. Bake until golden brown for 22 – 25 minutes
- Serve warm with a slit partially cut down the middle with a pad of Kerrygold butter, blackberry jam, and a sprinkle of flaky sea salt
