Irish Soda Bread Scones with Salty Whiskey Butter
Irish Soda Bread Scones with Salty Whiskey Butter are divine. They are tender scones studded with raisins. Perfect for any St. Patrick's Day celebraiton.
Servings: 4
Equipment
Ingredients
Scones:
- 3 cups all-purpose flour
- 3 tablespoons white granulated sugar
- 1/2 teaspoon kosher salt
- 1 teaspoon baking soda
- 4 tablespoons unsalted butter very cold
- 1/2 cup zante currants or raisins
- 1 cup buttermilk shaken
Salty Whiskey Butter:
- 3 tablespoons Irish whiskey
- 6 tablespoons unsalted butter
- 2 tablespoons powdered sugar sifted
- 1/4 teaspoon kosher salt
Instructions
To Make the Scones:
- 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 or raisins 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 1/2-inch thick disc. Using a biscuit cutter, cut the scones into 6. 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.
To Make the 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.
- Serve the scones with the salty whiskey butter.
Notes
Tips and Tricks:
- Make it ahead. You can make this Irish bread dough, form it into a round and then freeze it on a baking sheet for 1 hour. Transfer to a freezer-safe plastic bag and then bake from the freezer. You might need to add about 5 to 7 minutes to the baking time.
Nutrition
Serving: 6g | Calories: 680kcal | Carbohydrates: 87g | Protein: 12g | Fat: 31g | Saturated Fat: 19g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 82mg | Sodium: 779mg | Potassium: 190mg | Fiber: 3g | Sugar: 16g | Vitamin A: 974IU | Calcium: 92mg | Iron: 4mg
