A Year of Scones: March Irish Soda Scone

The Irish soda scone is a non-traditional take on Irish soda bread. Instead of dried currants or raisins, we incorporate dried cranberries in deference to lingonberry jam, which is a popular spread for the traditional bread. To add a hint of sweetness, the orange-flavored glaze defines this baked treat as a scone while still honoring the bread. The caraway seeds give the scones the earthy, rye flavor one thinks of with soda bread. Tea pairing is Twinings Irish Breakfast.

March Irish Soda Scone

A non-traditional take on Irish soda bread in a scone

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Prep Time 30 minutes mins

Cook Time 15 minutes mins

Ingredients Equipment Method

Ingredients

  

• 2 cups All-purpose flour
• 2 tsp baking powder
• ¼ tsp baking soda
• ¼ cup granulated sugar
• ½ tsp kosher salt
• ½ cup unsalted butter cold
• ½ cup craisins
• 2 tsp caraway seeds
• ¾ cup buttermilk
• 1 cup powdered sugar
• 2 tbsp whole milk
• ¼ tsp orange zest

Equipment

• 1 shamrock cookie cutter

Method

 

1. Preheat oven to 425°, line baking sheet with parchment paper
2. Whisk flour, baking powder, baking soda, granulated sugar, and salt in a medium bowl.
   
3. Cube butter. Using hands, incorporate into dry mixture until coarse and crumbly.
   
4. Add craisins, caraway seeds, and buttermilk. Stir until combined.
5. Place dough on lightly floured surface. Fold on itself 3-4 times. Spread to ½ inch thick and cut into shamrocks.
6. Place on lined baking sheet. Bake for 15-17 minutes. Cool on rack.
   

Joyce's Icing

1. Mix powdered sugar, milk, and zest together until icing forms. Drizzle on scones before eating.
   

My kitchen assistant helped incorporate the butter into the dry mixture with her little fingers. Because of her help, a pastry cutter was unnecessary. Of course, they tasted better too! Happy gathering!