These Irish Soda Scones pack the hallmarks of our favorite St. Patrick’s Day bread—loads of currants and caraway seeds—into a single serving with a light, fluffy texture. Just mix, scoop, bake, and enjoy with a spot of tea. (Photo by Raymond Hom)
Prep Time:
20 minutes
Total Time:
40 minutes
Yield:
8
Ingredients
- 2 cups unbleached all-purpose flour
- 2 teaspoons baking powder
- ¼ teaspoon baking soda
- ¼ cup granulated sugar
- ½ teaspoon kosher salt
- 1 stick cold unsalted butter
- ½ cup dried currants
- 2 teaspoons caraway seeds
- 1 cup cold buttermilk
- 1 cup confectioners’ sugar
- 2 tablespoons whole milk
- ¼ teaspoon grated orange zest
Directions
STEP 1: Preheat oven to 425 degrees. Whisk together flour, baking powder, baking soda, granulated sugar, and salt.
STEP 2: Cut butter into small pieces; work into flour mixture with your fingers or a pastry cutter until dough resembles coarse meal. Add currants, caraway seeds, and buttermilk; stir until just combined.
STEP 3: Scoop ⅓ cup-size mounds of dough onto a parchment-lined baking sheet, spaced 3 inches apart. Bake until bottoms are golden, 15 to 20 minutes. Let cool completely on sheet.
STEP 4: Meanwhile, combine confectioners’ sugar, milk, and orange zest. Drizzle over scones; serve.