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From the Martha Stewart Test Kitchen!​

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.

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