Cheesy Irish Soda Bread Scones Recipes

IRISH SODA BREAD SCONES

Steps:

• Preheat the oven to 425°F (220°C) with a rack in the center position. Line a sheet pan with parchment paper (or a silicone baking mat). Set aside.
• In a medium mixing bowl, whisk together the flour, sugar, baking powder, baking soda, and salt. Add the cold butter and toss in the flour mixture. Using a pastry cutter or a fork, cut the butter into the flour mixture until the mixture resembles coarse meal. Place the bowl in the freezer for 5 minutes to chill. In a large measuring cup, whisk together the cold buttermilk and egg.
• Prepare the egg wash: In a small bowl, whisk together the egg and milk. Set aside.
• Remove the flour mixture from the freezer. Stir in the golden raisins. Create a well in the center of the dry ingredients and add the buttermilk mixture. Using a wooden spoon, stir the wet ingredients into the flour mixture until just absorbed. The dough will seem shaggy and slightly dry. Transfer the dough and any dry remaining bits to a lightly-floured countertop. Knead the dough gently 4 to 5 times until it comes together, dusting the dough lightly with flour as necessary to prevent it from sticking to the countertop.
• Pat the dough gently with your hands into a disc that is roughly ¾-inch thick. Fold the dough over itself 2 to 3 times, this will help create layers. Dip a 2½-inch-diameter biscuit cutter in flour and cut out the scones. Do not twist the biscuit cutter as you cut the dough, this will prevent the scones from rising evenly. Gently press and knead any remaining scone dough and repeat to make 8 scones total.
• Distribute the scones evenly on the lined sheet pan, setting them apart by several inches. Lightly brush the tops of the scones with egg wash and generously sprinkle with granulated sugar. Place the scones in the oven and immediately increase the oven temperature to 450°F (230°C).
• Bake until golden in color, about 10 to 12 minutes. Transfer the scones to a wire rack. Slice and eat warm with butter and/or jam. Scones best served the day of baking.

IRISH SODA SCONES

Steps:

• Preheat oven to 425 degrees. Whisk together flour, baking powder, baking soda, granulated sugar, and salt.
• 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.
• 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.
• Meanwhile, combine confectioners' sugar, milk, and orange zest. Drizzle over scones; serve.

SODA BREAD SCONES WITH IRISH WHISKEY BUTTER RECIPE BY TASTY

Steps:

• In a small saucepan over medium heat, bring the whiskey to a simmer. Turn off the heat, add the raisins, and set aside for at least 15 minutes to allow the raisins to plump.
• Drain and reserve the raisins and whiskey separately.
• Preheat the oven to 400°F (200˚C). Line a baking sheet with parchment paper.
• In a large bowl, whisk together the all-purpose flour, whole wheat flour, sugar, baking powder, baking soda, and fine sea salt.
• Add the butter and use your hands to pinch together the butter and flour mixture until coarse crumbs form.
• Add the buttermilk to the mixture and mix just until a dough begins to form. Add the whiskey-soaked raisins and 1½ teaspoons of caraway seeds. Mix just to combine.
• Shape the dough into a 7-inch (18 cm) round. Use a pastry brush to brush the top of the round with buttermilk. Sprinkle with the remaining ½ teaspoon caraway seeds and flaky salt
• Cut the dough into 8 triangles and transfer to the parchment-lined baking sheet, spacing the scones 2 inches (5 cm) apart. Bake until golden, 20 to 25 minutes.
• While the scones bake, make the whiskey butter: In a medium bowl, add the reserved whiskey to the butter, a little at a time, mixing after each addition until fully combined. Stir in the salt.
• Serve the scones warm or at room temperature with the whiskey butter alongside.
• Enjoy!

IRISH AND SCOTTISH GAELIC SODA BREAD SCONES

Steps:

• Pre-heat the oven to 220C/450F.
• Mix all the dry ingredients together in a large bowl. Make a well in the centre and add the smaller quantity of buttermilk, 400ml or 14 fluid ozs.
• Mix by hand, adding more buttermilk if necessary, until you have a soft but not sticky dough.
• Turn out on to a floured surface and knead lightly - just enough to shape the dough into a round. Flatten it to about 2.5cm/1in thick and cut out 8-10 scones, using a 7.5cm/3in plain cutter.
• Put on to a floured baking tray and bake for about 20 minutes, until well risen and golden. Leave to cool slightly on a wire rack.
• Serve with soup, stews or traditional breakfasts.

IRISH SODA BREAD

Steps:

• Preheat the oven to 200C/gas 6/fan 180C and dust a baking sheet with flour. Mix the dry ingredients in a large bowl, then rub in the butter. Pour in the buttermilk and mix it in quickly with a table knife, then bring the dough together very lightly with your fingertips (handle it very, very gently). Now shape it into a flat, round loaf measuring 20cm/8in in diameter.
• Put the loaf on the baking sheet and score a deep cross in the top. (Traditionally, this lets the fairies out, but it also helps the bread to cook through.) Bake for 30-35 minutes until the bottom of the loaf sounds hollow when tapped. If it isn't ready after this time, turn it upside down on the baking sheet and bake for a few minutes more.
• Transfer to a wire rack, cover with a clean tea towel (this keeps the crust nice and soft) and leave to cool. To serve, break into quarters, then break or cut each quarter in half to make 8 wedges or slices - or simply slice across. Eat very fresh.

IRISH SODA BREAD SCONES

Steps:

• Preheat oven to 375°; butter a 10-inch diameter circle in the center of a baking sheet.
• In a big bowl, stir the flour, brown sugar, baking powder, baking soda, caraway seeds, and salt.
• Cut the butter into ½ inch cubes and distribute them over the flour mixture.
• Using a pastry blender, cut in the butter until it resembles coarse crumbs.
• In a small bowl, stir the buttermilk and egg together; add the buttermilk mixture to the flour mixture and stir to combine.
• The dough will be sticky; with lightly floured hands, knead in the nuts and raisins until evenly distributed.
• With lightly floured hands, pat the dough into a 9-inch diameter circle in the center of the prepared baking sheet.
• Brush the egg yolk mixture over the top and sides of the dough.
• With a serrated knife, cut into 8 wedges.
• Bake for 20-25 minutes, or until a pick comes out clean.

BASIC IRISH SODA BREAD WITH CHEESE

Steps:

• Preheat an oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper. Beat eggs in a bowl and set aside. Place the Parmesan cheese into a shallow bowl.
• In a bowl, mix the flour, salt, and baking soda until well combined. Add in milk, several tablespoons at a time, until the mixture forms a soft dough. Turn the dough out onto a well-floured work surface, and knead several times until the dough comes together.
• Roll the dough out into a rectangle about 1/2 inch thick, and cut into 2x3-inch squares. Brush each square with beaten egg, and dip the top of the square into the Parmesan cheese. Place the squares onto the prepared baking sheet.
• Bake in the preheated oven until the squares are lightly browned, about 10 minutes.