Irish Soda Bread Scones with Raisins and Caraway

Equipment

Ingredients

Instructions

1. 1
   Preheat oven to 200°C (400°F). Line a baking sheet with parchment paper. In a large mixing bowl, whisk together the flour, granulated sugar, baking soda, and salt.
2. 2
   Add the cold butter cubes to the dry ingredients. Using your fingertips or a pastry blender, cut the butter into the flour mixture until it resembles coarse crumbs with some pea-sized pieces of butter remaining.
3. 3
   Stir in the raisins and caraway seeds until evenly distributed. Make a well in the center of the mixture.
4. 4
   Pour the buttermilk into the well and mix with a fork or your hands until a shaggy dough forms. Be careful not to overmix, as this can lead to tough scones. The dough will be slightly sticky.
5. 5
   Turn the dough out onto a lightly floured surface. Gently pat or roll the dough into a circle about 1-inch thick. Cut the circle into 8 wedges, like a pie, using a sharp knife or bench scraper.
6. 6
   Arrange the scone wedges on the prepared baking sheet. Brush the tops with the beaten egg wash. Bake for 15-18 minutes, or until golden brown and a skewer inserted into the center comes out clean. Serve warm with butter, jam, or clotted cream.

Nutrition

Frequently Asked Questions