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)
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
1 tablespoon milk
3 tablespoons salted butter, softened
1 teaspoon maple syrup
1/4 teaspoon ground cinnamon
- Preheat oven to 350 degrees. Line a baking sheet with parchment paper.
- In a large mixing bowl, whisk together the flour, sugar, baking soda, and salt.
- Cube the butter into fingernail-sized (creepy) chunks. Stir them into the dry ingredients, breaking them down into pea-sized ones.
- In a smaller bowl, whisk together the buttermilk and egg.
- Make a well in the middle of the dry ingredients. Pour the wet ingredients into the well and stir until just combined.
- Turn the dough out onto a floured surface and roll out until 1 3/4"-2" thick.
- Cut the dough into 3"x2" rectangles and place on baking sheet.
- 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.
- In the same small bowl used to whisk the eggs and buttermilk, whisk together the egg and milk for the egg wash.
- Carefully brush a small amount of egg wash over the top of each scone, making sure it does not drip along the edges.
- Sprinkle each scone with a bit of turbinado sugar.
- Place baking sheet in the oven and bake for 15-18 minutes or until the bottom of each scone is golden brown.
- While the scones are baking, combine all of the ingredients for the Maple-Cinnamon Butter into a small/medium bowl. Mix until well combined.
- 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!).