Irish Scones
  • 2 cups all-purpose flour
  • ¼ cup granulated sugar
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 4 ounces cold Irish butter cubed
  • ½ cup plus 1 tablespoon buttermilk
  • 1 egg
  • ¼ - ½ cup dried currants soaked in 1 tablespoon warm water
  • Coarse grain sugar for top if desired
  1. Preheat oven to 425 degrees F. Grease a baking pan with butter or nonstick cooking spray, or line with parchment.
  2. In a large bowl sift together flour, sugar, baking powder, soda, and salt. Stir with a fork to blend.
  3. Using your fingers, cut in butter until mixture resembles coarse meal, leaving some pea size pieces.
  4. Make a well in the flour mixture and add ½ cup buttermilk. Blend gently to make soft dough. Do not overmix.
  5. Fold in currants.
  6. Pour the dough onto a lightly floured surface. Press dough in a circle roughly 8 inches, ½ inch thickness. Using a sharp knife cut dough into 8 wedges.
  7. Place wedges onto prepared baking sheet and brush with remaining buttermilk. Sprinkle with coarse sugar if desired.
  8. Bake at 425 degrees for 15-18 minutes or until golden.
  9. Remove pan from oven and place on a wire rack to cool for about 5 minutes.
  10. Serve scones warm with Irish butter and jam.