Irish Soda Scones
- 3 1/3 cups All-purpose flour
- 1 tsp Salt
- 1 tsp Baking soda
- 2 tbsp Sugar (omit if serving with savory fare)
- 1 3/4 cups Buttermilk
- 1/3 cup Dried currants, optional
- Preheat oven to 450 F.
- Line a baking sheet with parchment paper and set aside.
- In a large bowl, whisk flour, salt, baking soda and sugar together. Slowly add the buttermilk a little at a time and stir until you get a thick dough. It shouldn’t be too sticky or wet, so you may not need to add all the buttermilk. Gently fold in the currants if using.
- Place dough on a generously floured work surface and quickly knead to just bring it to a workable texture. Pat it into a 1-inch thick disc and cut 8 round scones, reshaping dough as needed.
- Reduce oven temperature to 400 F. Place scones on the prepared baking sheet, spaced so they don’t touch, and bake until well risen and golden, about 20 minutes.
- Serve warm with plenty of butter.
Recipe adapted from Darina Allen