My body is aching. I can't tell if it's from rigorous work-outs or just cooking my little heart out this week. Nonetheless, I'm about to get my hair professionally blow dried so all is ok in the world. It's one of the greatest luxuries. If you're a woman, you understand this sentiment; if you're a dude, you're probably confused why salons dedicated to just blow-drying even exist. The answer: because it's important and blow-drying takes too long!
Last year I made my favorite Irish Soda Bread in the entire world. It was laced with brown sugar, whole wheat pastry flour and OMG there were whiskey-soaked raisins, which let me tell you, completely changed my mind about raisins.
I used to be one of those people who despised raisins. Like, if I saw a "chocolate chip cookie" to only then realize the CCs were raisins, serious side-eye, my friends. Serious. Nowadays I'm a grown-up who has the ability to enjoy some raisins in her baked goods. I'm an ever-evolving human.
These scones are everything I've ever wanted out of a scone.
If you bake these things, you might pick one up and mistake it for a hockey puck. DON'T BE ALARMED. The outside is a bit hard and they are kind of on the heavier side, but when you break it open, the interior will be soft and layered and amazing. A hint of sweetness and a slight tang from the buttermilk.
The most amazing part is the Salty Whiskey Butter. Eat every bite of scone with a bit of butter. Go all out. Salty, sweet with a flavor of whiskey. There's nothing not to love.
(Shout out to Billy from Wit and Vinegar for the consulting on the side-eye GIF. He's good at a lot of things; one of them being GIF-scouting on the internets.)
Ingredients
Scones:
- 3 cups all-purpose flour
- 3 tablespoons white granulated sugar
- ½ teaspoon sea salt
- 1 teaspoon baking soda
- 4 tablespoons unsalted butter very cold
- ½ cup zante currants
- 1 cup buttermilk shaken
Salty Whiskey Butter:
- 3 tablespoons Irish whiskey
- 6 tablespoons unsalted butter
- 2 tablespoons powdered sugar sifted
- ¼ teaspoon sea salt
Instructions
- Preheat the oven to 425 degrees F. Line a baking sheet with parchment; set aside.
- In a large mixing bowl, whisk together the all-purpose flour, sugar, salt and baking soda. Using a box grater, grate the butter into the dry ingredients and mix quickly, breaking up the butter so it's broken up into pea-sized bits throughout. Next, add the currants and toss them gently in the flour mixture so they are evenly distributed.
- Create a well in the center of the flour mixture and pour in the buttermilk. Using a wooden spoon, mix it together until it forms a shaggy ball. Drop the soda bread dough onto a lightly floured counter and knead a few times, being sure to not over handle it, which will result in tough bread. Form the soda bread into a 1 ½-inch thick disc. Using a knife, cut the scones into 6 equal triangles. Form the triangles into circular shaped scones (or leave them as is, if you like). Transfer the scones to the baking sheet and put in the freezer to chill for 5 to 10 minutes. Using a knife, score the tops, forming an X; brush the tops with buttermilk and sprinkle each scone with a pinch of salt.
- Transfer the soda bread scones to the oven and bake for 25 to 30 minutes, until a skewer inserted into the centers comes out clean and the scones are golden brown. Serve warm with salty whisky butter.
- Salty Whiskey Butter: To make the butter, add the whisky to a small saucepan, cook for a few minutes, until it begins to simmer slightly and it decreases to about 2 tablespoons Irish whiskey. We really just want to cook some of the alcohol out. Allow the whisky to cool completely. To a small bowl, add the softened butter, powdered sugar, cooled Irish whiskey and salt. Using a hand mixer (I only used one of the beaters!), beat until fluffy.
Christine says
Salty whiskey butter? Genius, I tell you, pure genius! I just made Irish soda bread and was looking for a unique butter when I found this. And now, I think I'll just have a little bread with my butter!
Katherines Corner says
divine!!! I hope you shared this at my Thursday Hop ( you can still link up until Sat) Hugs!!!
Michelle says
Oh man. These are what I want to eat right now. Soft, layered scones are the best!
Dominique says
Love love love the whisky butter recipe. Great idea! Can't wait to try with our Irish Soda bread on Sunday.
Sara @ Confectionary Tales says
I don't know if I've ever had Irish Soda bread before but these look good. I'm on the fence about raisins but because of your change of heart, I might have to give them a try in these..
Adrianna Adarme says
Haha. Give it a try. Or put chocolate chips in these scones. I won't tell.
Billy says
I WAS WONDERING IF I CAN TAKE SHOTS OF THE WHISKEY BUTTER?!
Adrianna Adarme says
Melt the butter and then proceed!
misskimberlynn says
I made soda bread for the first time this morning. Man, people weren't kidding when they said don't over kneed the dough. I thought I was being careful but it came out dense! Still tasty though 🙂
Taylor @ greens & chocolate says
Would you believe I've never had a professional blow dry?? Another shocker: I've never made Irish Soda Bread. Your description of the hard crust and soft and sweet inside has me thinking I must try it!
Adrianna Adarme says
You need to try both!
Laura (Tutti Dolci) says
Gorgeous scones and I love the sound of your salty whiskey butter!
misie says
these look and smell like heaven to me! how do you eat just one?!
Lori @ RecipeGirl says
Hey! I shared soda scones today too-- but I'm loving your Whiskey Butter!
Adrianna Adarme says
TWINS!
Rose Powell says
Sounds very "intoxicating" looks delish!
Marie @ Little Kitchie says
Salty whiskey butter... YES!
Madelein - mother to six wonderful kids says
Whiskey butter sounds fantastic, I really must try to do that sometime.
Averie @ Averie Cooks says
salted whisky butter..I want to eat that. Or drink that. Sounds amazing and beautiful biscuits! Pinned
Adrianna Adarme says
Drink it girl.