IRISH SODA SCONES Caraway seeds are also good in cheese sauce over cauliflour yield: 8 large scones prep time: 20 minutes cook time: 15 to 20 minutes total time: 40 minutes INGREDIENTS: 3 cups all-purpose flour 1 cup cake flour ¼ cup granulated sugar 1½ teaspoons baking soda 1½ teaspoons cream of tartar 1 teaspoon salt 4 Tablespoons unsalted butter, softened 1¼ cups buttermilk 1 egg, lightly beaten 1 cup raisins 1 Tablespoon caraway seeds (optional) 2 Tablespoons butter, melted (for brushing) DIRECTIONS: 1. Preheat oven to 400 degrees F and position rack in upper-middle position. Line a baking sheet with parchment paper or a silicone baking mat (or lightly grease). 2. In a large bowl, whisk together the flours, sugar, baking soda, cream of tartar, and salt. Work the softened butter into the dry ingredients using a pastry blender or a fork or your hands until the flour mixture resembles coarse crumbs. 3. Add the buttermilk, egg, raisins and caraway seeds and stir with a fork just until the dough begins to come together. Turn the dough out onto a floured work surface and knead gently just until the dough is cohesive. It should be bumpy - overworking it will cause the resulting scones to be tough instead of tender and flaky. 4. Divide the dough evenly into 8 pieces and pat each into a round shape. Using a sharp knife, cut a cross shape into the top of each scone. Bake for 15 to 20 minutes, or until the internal temperature reaches 170 degrees F. The scones should be golden brown and a thin knife or skewer should come out clean. Remove from the oven and immediately brush with the melted butter. Allow to cool to room temperature.
Posted on: Mon, 10 Mar 2014 17:31:50 +0000
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