Irish Soda Bread Scones

 
irishsodabreadscone
 

Those who have had to put up with me before know that I do not brave illness well. After spending several miserable days with dulled senses and little appetite, I woke up Saturday morning craving a scone. So, I got out of bed, shed my used tissues and cough drop wrappers, and set about making myself a batch of comfort carbs. And since nothing in the world makes me happier than Irish Soda Bread (I can’t recall why - a symptom of my still-lingering cold), I concocted a cream scone/Irish Soda Bread hybrid.  

Maple-cinnamon butter and my last reserve of homemade apple butter on top of a warm scone, and wouldn’t you know it - I’m better. 

Irish Soda Bread Scones
(makes 12 scones)

irishsodabreadscone

Scone Dough
2 1/2 cups flour
2 tablespoons sugar
1 teaspoon baking soda
1/2 teaspoon salt
5 tablespoons butter, cold
1 egg, room temperature
3/4 cup buttermilk
1 cup currents
turbinado sugar for sprinkling
Egg Wash
1 egg
1 tablespoon milk

Maple-Cinnamon Butter
3 tablespoons salted butter, softened
1 teaspoon maple syrup
1/4 teaspoon ground cinnamon

  1. Preheat oven to 350 degrees. Line a baking sheet with parchment paper.
  2. In a large mixing bowl, whisk together the flour, sugar, baking soda, and salt.
  3. Cube the butter into fingernail-sized (creepy) chunks. Stir them into the dry ingredients, breaking them down into pea-sized ones.
  4. In a smaller bowl, whisk together the buttermilk and egg.
  5. Make a well in the middle of the dry ingredients. Pour the wet ingredients into the well and stir until just combined.
  6. Turn the dough out onto a floured surface and roll out until 1 3/4"-2" thick.
  7. Cut the dough into 3"x2" rectangles and place on baking sheet. 
  8. Without cutting all the way to the bottom, slice each rectangle into two identical triangles. The two triangles should bake together, but be torn apart during the cooling process.
  9. In the same small bowl used to whisk the eggs and buttermilk, whisk together the egg and milk for the egg wash.
  10. Carefully brush a small amount of egg wash over the top of each scone, making sure it does not drip along the edges.
  11. Sprinkle each scone with a bit of turbinado sugar.
  12. Place baking sheet in the oven and bake for 15-18 minutes or until the bottom of each scone is golden brown.
  13. While the scones are baking, combine all of the ingredients for the Maple-Cinnamon Butter into a small/medium bowl. Mix until well combined.
  14. When the scones come out of the oven, completely separate them and allow to cool (unless you can't wait and enjoy your scones warm like me!).
Not a cure, but these doses of happiness were exactly what this unhappy camper needed.

Not a cure, but these doses of happiness were exactly what this unhappy camper needed.