Irish Scones w/Golden Raisins and Caraway Seeds

I was craving some Irish Soda Bread from a local bakery. Alas- too far away. Plus, we needed scones for a tea we were hosting at The New Deli. Result: This recipe, which can be varied in many ways to suit your mood or tastes!

The raisins in these scones add extra sweetness, and the caraway adds a perfect complementary flavor. For variety, substitute dried cranberries for the raisins, and 1/2 c. chopped walnuts in place of the caraway seeds. Orange or lemon zest is another nice addition!

Tips for Great Scones Included!

INGREDIENTS

  • 2 c. flour (or use part fine corn meal for more texture)
  • 2 TBS. sugar, plus extra for sprinkling on top
  • 2 tsp. baking powder
  • 1/2 tsp. baking soda
  • 1/2 tsp. salt
  • grated peel of 1 lemon (or orange)
  • 1/2 c. cold butter, sliced
  • 1/2 c. raisins (or other dried fruit)
  • Optional: 1 1/2 tsp. caraway seed (or substitute 1/2 c. chopped walnuts)
  • 3/4 c. buttermilk (plus extra for sprinkling on top)

PREPARATION

1. Process in food processor until mixed: > 2 c. flour (or use part fine corn meal for more texture) > 2 TBS. sugar > 2 tsp. baking powder > 1/2 tsp. baking soda > 1/2 tsp. salt > grated peel of 1 lemon (or orange)

2. Add, then process in food processor until it resembles coarse meal: > 1/2 c. cold butter, sliced

3. Last, add and pulse-mix just until blended: > 1/2 c. raisins (or dried cranberries) > Optional: 1 1/2 tsp. caraway seed (or substitute 1/2 c. chopped walnuts) > 3/4 c. buttermilk

4. Roll out (or pat out), on floured board, into approximately a 9 x 13″ rectangle (about 3/4″ thick). Spread lightly with extra buttermilk; sprinkle w/ about 2 TBS. sugar. Cut ┬áinto 6 squares, cutting through squares to make triangles. Bake on greased sheet, 1″ apart. Bake 10-15 minutes at 425 degrees. Makes 12 scones.

 

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