These Irish Soda Scones pack the hallmarks of our favorite St. Patrick's Day bread—loads of currants and caraway seeds—into a single serving with a light, fluffy texture. Just mix, scoop, bake, and enjoy with a spot of tea.
Ingredients
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2 cups unbleached all-purpose flour
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2 teaspoons baking powder
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¼ teaspoon baking soda
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¼ cup granulated sugar
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½ teaspoon kosher salt
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1 stick cold unsalted butter
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½ cup dried currants
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2 teaspoons caraway seeds
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1 cup cold buttermilk
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1 cup confectioners' sugar
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2 tablespoons whole milk
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¼ teaspoon grated orange zest
Directions
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Preheat oven to 425 degrees. Whisk together flour, baking powder, baking soda, granulated sugar, and salt.
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Cut butter into small pieces; work into flour mixture with your fingers or a pastry cutter until dough resembles coarse meal. Add currants, caraway seeds, and buttermilk; stir until just combined.
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Scoop 1/3 cup-size mounds of dough onto a parchment-lined baking sheet, spaced 3 inches apart. Bake until bottoms are golden, 15 to 20 minutes. Let cool completely on sheet.
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Meanwhile, combine confectioners' sugar, milk, and orange zest. Drizzle over scones; serve.
Raymond Hom